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Raspberry-Raspberry (frozen) Ribbon Pie

Source of Recipe

recipecircus/buny


Recipe Introduction

Source of RecipeWoman's Day Eating Light, Summer 2000

List of Ingredients




chocolate cookie crust
2 cups fresh raspberries
1 tablespoon cornstarch
1/3 cup light corn syrup
2 pints vanilla fat-free ice cream or frozen
yogurt -- softened

MERINGUE TOPPING:
3 tablespoons powdered egg whites
1/2 cup warm water
1/3 cup granulated sugar
1/2 teaspoon vanilla extract
chill chocolate cookie crust






Recipe

Meanwhile, for filling, puree raspberries in food processor or blender, then strain through fine-mesh sieve into small saucepan. Combine a tablespoonful of raspberry sauce with cornstarch and stir until smooth and pasty; add cornstarch mixture and corn syrup to saucepan. Over medium heat, cook and stir until bubbly. Remove from heat; chill. Quickly spread 1 pint of softened fat-free ice cream evenly over chilled crust. Cover with half of thickened raspberry puree. Repeat layering with remaining ice cream and raspberry puree. Freeze 30 minutes. Cover pie and freeze overnight.

Preheat oven to 450ºF. In large bowl add powdered egg whites to warm water. Stir gently about 3 minutes, until egg whites are dissolved. With electric mixer at high speed, beat until soft peaks form. Gradually beat in sugar and vanilla and continue to beat until stiff peaks form. Unwrap frozen pie. With spatula, spread meringue completely over top of pie, mounding more meringue in center. Bake about 2 minutes, until topping is browned. Immediately place in freezer and freeze at least 1 hour.