Mile High Meringue Pie

Serve this eye-catching frozen dessert at your next family barbecue.

nutritional info

Nutritional Information

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1 1/3 cup / 325 ml	graham wafer crumbs
1/3 cup / 75 ml	butter, melted
4 cup / 1 L	raspberry, mango or other fruit flavoured gelato, sherbert or frozen yogurt
1/2 cup / 125 g	Naturegg Simply Egg Whites, well shaken
1/4 cup / 50 ml	granulated sugar

Mix crumbs with melted butter; press evenly into bottom and sides of 9” (23 cm) pie plate. Bake at 350°F (180°C) 8-10 minutes until lightly browned. Cool.
Scoop gelato into cooled crust. Using the back of a spoon, smooth into a slightly domed mound. Freeze until firm.
Beat liquid egg whites for 1 minute using electric mixer. Gradually beat in sugar; beating until stiff peaks form. Spoon onto gelato; spreading evenly and sealing to edge of crust. Freeze at least 30 minutes. Place a baking sheet in freezer.
Place pie on chilled baking sheet. Bake at 450°F (230°C) 5-7 minutes or until golden brown. Serve immediately. Or tent with plastic wrap or a cake cover and freeze for up to 2 days.

To tent plastic wrap over pie, place toothpicks in meringue before covering with plastic wrap to prevent marring meringue topping.

This recipe was made with:

Made from 100% pure egg whites. We mean simple.

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Add cream of tartar to the egg whites before beating to stabilize the foam. About 1/8 teaspoon to two egg whites.