Cranberry - Rasberry Meringue Pie

Cranberry - Rasberry Meringue Pie

Serves: 8
 
 
Cakes, Pancakes and Pies
0 ratings
 
from Diabetes Cookbook by
 
Ingredients
Ingredients
To make Cranberry - Rasberry Meringue Pie, you'll need:
  • PIE
  • 1/3 cup Sugar
  • 3 tbsp Cornstarch
  • 1/8 tsp Salt
  • 3 Egg Yolks
  • 3/4 cup Frozen Cranberry-Rasberry Juice Cocktail thawed
  • 2/3 cup Water
  • 1 tbsp Unsalted Butter
  • 1 tsp Lemon Juice Frozen
  • 9-inch Pie Shell Baked according to pkg Directions MERINGUE TOPPING Meringue Powder prepare Topping according to pkg Directions

Method

  • Combine sugar cornstarch and salt in medium size saucepan
  • Beat together egg yolks juice concentrate and water in small bowl
  • Gradually stir into cornstarch mixture until smooth
  • Bring to boiling over medium heat stirring constantly; cook 1 minute more
  • Remove from heat; stir in butter and lemon juice
  • Pour into pie shell
  • Preheat oven to 350 degrees
  • Using package meringue powder prepare meringue topping according to package directions
  • Spoon some meringue topping around edge of filling so it touches inner crust all around
  • Heap remaining meringue in center
  • Bake in preheated oven about 15 minutes or until meringue is lightly browned
  • Cool on wire rack
  • Topping will weep after a few hours so serve soon after baking.
Nutritional Facts (Per Serving)
No nutritional facts available.
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