MERINGUE BERRY PIE

Meringue Berry Pie image

Number Of Ingredients 12

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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 fresh mixed berries

Steps:

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 or 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 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.© Copyright Reiman Publications, 1993-1997

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