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Berry: Meringue Berry Pie

Source of Recipe

unknown


List of Ingredients

1/2 cup sugar, divided
1/4 cup toasted slivered almonds, 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


Recipe

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 tarter; 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 9-9nch pie plate. Bake at 275ºF 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 reaspberries; bring to a boil over medium heat, stirring constantly. Boil 1 minute or until thickened; set aside. Cool. To serve, scoop ice cream into meringue; top with mixed berries and sauce. Serve immediately. Store leftovers in the freezer. Yield: 6-8 servings.