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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