*  Exported from  MasterCook II  *

                            MERINGUE BERRY PIE

Recipe By     : Page Alexander (Taste of Home Aug/Sept 95)
Serving Size  : 8    Preparation Time :0:00
Categories    : Pies & Pastries

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  cup           sugar -- divided
     1/4  cup           slivered almonds, toasted and ground
   2      tablespoons   cornstarch
   2                    egg whites
     1/8  teaspoon      cream of tartar
                        SAUCE AND TOPPING
     1/2  cup           sugar
   1      tablespoon    cornstarch
     1/3  cup           water
   1      pint          fresh or frozen raspberries
   1      quart         vanilla ice cream
   2      cups          fresh mixed berries

In a small bowl, combine 1/4 cup sugar, almonds and cornstarch; mix well. In
a small mixing bowl, beat egg whites at high speed until foamy. Add cream of
tartar; continue beating until soft peaks form. Gradually add remaining
sugar; beat until stiff peaks form. Fold in almond mixture. Spread over the
bottom and sides of a greased 9-in pie plate. Bake at 275 for 1 to 1 1/2
hours or until light golden brown. Turn off oven; do not open door. Let cool
in oven for 1 hour. Remove from oven and cool completely. Meanwhile, for
sauce, combine sugar and cornstarch in a medium saucepan. Gradually stir in
water; mix until smooth. Add raspberries; bring to a boil over medium heat,
stirring constantly. Boil 1 minute or until thickened; set aside. Cool. To
serve, scoop ice cream onto meringue; top with mixed berries and sauce.
Serve immediately. Store leftovers in the freezer.

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