Meringue berry pie
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Sugar -- divided |
| ¼ | cup | Slivered almonds, toasted -- |
| And ground | ||
| 2 | tablespoons | Cornstarch |
| 2 | Egg whites | |
| ⅛ | teaspoon | Cream of tartar |
| ½ | cup | Sugar |
| 1 | tablespoon | Cornstarch |
| ⅓ | cup | Water |
| 1 | pint | Fresh of frozen raspberries |
| 1 | quart | Vanilla ice cream |
| 2 | cups | Fresh mixed berries |
Directions
SAUCE AND TOPPING:
In a small bowl, combine ¼ c sugar, almonds and cornstarch; mix well. In a small 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-inch pie plate. Bake at 275 deg. for 1-1½ hour or until lightly browned. 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, stirring constantly. Boil 1 minute or until thickened; set aside. Cool. To serve, scoop ice cream onto meringue; top wih mixed berries and sauce. Serve immediately. Store leftovers in the freezer.
Recipe By : ConnieClam
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