Meringue Berry Pie Recipe
Meringue Berry Pie Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
A hot day calls for a cool dessert like this tempting pie. Fresh berries and a sweet raspberry sauce over ice cream in a meringue crust make each slice absolutely irresistible. -Page Alexander, Baldwin City, Kansas
MAKES:
6-8 servings
TOTAL TIME:
Prep: 25 min. Bake: 1 hour + cooling
MAKES:
6-8 servings
TOTAL TIME:
Prep: 25 min. Bake: 1 hour + cooling

Ingredients

  • 1/2 cup sugar, divided
  • 1/4 cup slivered almonds, toasted and ground
  • 2 tablespoons cornstarch
  • 2 egg whites
  • 1/8 teaspoon cream of tartar
  • SAUCE AND TOPPING:
  • 1/2 cup sugar
  • 1 tablespoon cornstarch
  • 1/3 cup water
  • 1 pint fresh or frozen raspberries
  • 1 quart vanilla ice cream
  • 2 cups mixed fresh berries

Directions

In a small bowl, combine 1/4 cup sugar, almonds and cornstarch; mix well. In a small mixing bowl, beat egg whites at high speed until foamy. Add cream of tartar; continue beating until soft peaks form. Gradually add remaining sugar; beat until stiff peaks form. Fold in almond mixture. Spread over the bottom and sides of a greased 9-in. pie plate. Bake at 275° for 1 to 1-1/2 hours or until light golden brown. Turn off oven; do not open door. Let cool in oven for 1 hour. Remove from oven and cool completely.
Meanwhile, for sauce, combine sugar and cornstarch in a medium saucepan. Gradually stir in water; mix until smooth. Add raspberries; bring to a boil over medium heat, stirring constantly. Boil 1 minute or until thickened; set aside. Cool.
To serve, scoop ice cream onto meringue; top with mixed berries and sauce. Serve immediately. Store leftovers in the freezer. Yield: 6-8 servings.
Originally published as Meringue Berry Pie in Taste of Home August/September 1995, p31

Nutritional Facts

1 each: 295 calories, 9g fat (5g saturated fat), 29mg cholesterol, 68mg sodium, 51g carbohydrate (40g sugars, 4g fiber), 4g protein.

  • 1/2 cup sugar, divided
  • 1/4 cup slivered almonds, toasted and ground
  • 2 tablespoons cornstarch
  • 2 egg whites
  • 1/8 teaspoon cream of tartar
  • SAUCE AND TOPPING:
  • 1/2 cup sugar
  • 1 tablespoon cornstarch
  • 1/3 cup water
  • 1 pint fresh or frozen raspberries
  • 1 quart vanilla ice cream
  • 2 cups mixed fresh berries
  1. In a small bowl, combine 1/4 cup sugar, almonds and cornstarch; mix well. In a small mixing bowl, beat egg whites at high speed until foamy. Add cream of tartar; continue beating until soft peaks form. Gradually add remaining sugar; beat until stiff peaks form. Fold in almond mixture. Spread over the bottom and sides of a greased 9-in. pie plate. Bake at 275° for 1 to 1-1/2 hours or until light golden brown. Turn off oven; do not open door. Let cool in oven for 1 hour. Remove from oven and cool completely.
  2. Meanwhile, for sauce, combine sugar and cornstarch in a medium saucepan. Gradually stir in water; mix until smooth. Add raspberries; bring to a boil over medium heat, stirring constantly. Boil 1 minute or until thickened; set aside. Cool.
  3. To serve, scoop ice cream onto meringue; top with mixed berries and sauce. Serve immediately. Store leftovers in the freezer. Yield: 6-8 servings.
Originally published as Meringue Berry Pie in Taste of Home August/September 1995, p31

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