Serves: 6
Total Calories: 427
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
This Meringue Berry Pie recipe is from the Taste of Home Family Favorites Cookbook. Download this Cookbook today.
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