Raspberry Meringue Pie -

Raspberry Meringue Pie

Dessert

A frozen raspberry swirl meringue pie with a chocolate wafer crust.

About 1 hour (plus 6 hrs freezing)

About 12 minutes

1Preheat oven to 350°F. Spray a 9 in. pie pan with cooking spray.
2Add 32 wafers, confectioners' sugar, oil, milk and butter to a food processor. Process until fine. Pour into pie pan and press into an even layer on the bottom and up the sides.

3Bake 12 minutes, cool 1 hour.
4Rinse food processor, then add raspberries, lemon juice and salt. Process until smooth. Strain and set aside.
5Fill a large saucepan with 1 in. water and place over medium-low heat to simmer.
6In a stainless-steel bowl, use an electric mixer on medium to beat together egg whites, granulated sugar and cream of tartar.
7Place bowl over pot with simmering water. Beat on medium until thick, then beat on High until stiff. Take bowl off heat and beat another 3-5 minutes, until cool.

8Add raspberry puree to cooled meringue, fold to combine. Pour into crust. Break up extra chocolate wafer over the top of the pie and freeze 6 hours. Soften 10 minutes and serve.

Serving Size: 1/8 of pie

Amount Per Serving:

Recipe Category: Dessert

Recipe Subcategory: Pastries and Pies

Recipe Ethnicity: N/A

Dietetic Info:

Vegetarian/Allergen Info: Contains Eggs, Dairy

NOTE: Glycemic Index Scale: Low=0-55, Medium=56-69, High=70 or greater.