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Holiday: Cranberry Meringue Pie




Source of Recipe


TOH - Tina D.


Recipe Introduction


"This sweet-tart cranberry pie is simply mouth-watering and a nice change for the holidays from the typical apple and pumpkin pies," says Tina D.


List of Ingredients




1 package (12 ounces) fresh or frozen cranberries, thawed
1 cup orange juice
3/4 cup water
3/4 cup sugar
Sugar substitute equivalent to 3/4 cup sugar
1/3 cup quick-cooking tapioca
2 teaspoons grated orange peel
1/4 teaspoon salt

MERINGUE:
4 egg whites
1/4 teaspoon cream of tartar
1/2 cup sugar
1 pastry shell (9 inches), baked


Recipe



Place cranberries in a food processor; cover and pulse until coarsely chopped.
In a large saucepan, combine the cranberries and next seven ingredients. Let stand for 5 minutes. Bring to a boil over medium heat, stirring constantly. Reduce heat; simmer for 10 minutes, stirring constantly. Keep warm.
In a large bowl, beat egg whites until foamy. Add cream of tartar; beat on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, beating until stiff peaks form. Spoon warm filling into pastry shell.
Spread meringue evenly over filling, sealing to crust. Bake at 350° for 18-22 minutes or until golden brown. Cool for 1 hour. Chill, covered, for at least 4 hours.


Yield: 8 servings.

Editor's Note: This recipe uses both sugar and sugar substitute. It was tested with Splenda No Calorie Sweetener.


Nutritional Analysis: One piece equals 329 calories, 7 g fat (3 g saturated fat), 5 mg cholesterol, 202 mg sodium, 64 g carbohydrate, 2 g fiber, 3 g protein.