Raspberry Angel Pie

Subject: Raspberry Angel Pie Mon Nov 10, 2008 7:41 pm

Raspberry Angel Pie

Baked Meringue Shell, recipe below

1 quart fresh raspberries

1 cup heavy cream

1 tsp almond extract

Make Meringue Shell

Wash raspberries, drain very well

Turn 3 cups berries into large bowl, reserving rest for garnish

In small bowl, with rotary beater, beat cream just until stiff

Add almond extract

Gently fold whipped cream into raspberries until well combined

Spoon mixture into meringue shell, mounding high

Garnish top with reserved raspberries

Serve at once

Makes 6 to 8 servings

Baked Meringue Shell

3 egg whites

1/4 tsp cream of tartar

1/4 tsp salt

3/4 cup sugar

Lightly butter bottom and side of a 9 inch pie plate

In large bowl of electric mixer, let egg whites warm to room temperature 1 hour

At high speed, beat egg whites with cream of tartar and salt just until very soft peaks form when beater is slowly raised

Gradually beat in sugar, 2 tbsp at a time, beating well after each addition

Continue beating until very stiff peaks form

Meringue should be shiny and moist

Preheat oven to 272F

Spread 2/3rds of meringue on bottom of prepared pie plate

Use rest to cover side and mound around rim

Bake 1 hour

Let cool in pan, on wire rack

To serve

Fill with ice cream and sauce

Makes 6 to 8 servings