Shelly's Recipe

MERINGUE BERRY PIE

Category: Pies - Fruit

Meringue:
1/2 cup sugar, divided
1/4 cup slivered almonds, toasted and ground
2 tbsp cornstarch
2 egg whites
1/8 tsp cream of tartar

Sauce and Topping:
1/2 cup sugar
1 tablespoon cornstarch
1/3 cup water
1 pint fresh raspberries
1 quart vanilla ice cream
2 cups mixed fresh berries

For meringue, in a small bowl, combine 1/4 cup sugar, almonds and cornstarch; set aside. In a large bowl, beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually beat in remaining sugar, 1 tablespoon at a time, on high until stiff peaks form. Fold in almond mixture. Spread evenly over the bottom and up the sides of a greased 9-in. pie plate. Bake at 275 for 1 to 1-1/2 hours or until light golden brown. Turn oven off; leave meringues in oven for 1 hour. Cool on a wire rack.

For sauce, combine sugar and cornstarch in a large saucepan. Gradually stir in water until smooth; add raspberries. Bring to a boil over medium heat; cook and stir for 1 minute or until thickened. Set aside to cool. Scoop ice cream into crust; top with mixed berries and sauce. Freeze leftovers.