BERRY MERINGUE PIE RECIPES
MIXED BERRY MERINGUE PIE RECIPE - FOOD.COM
On a search for gluten free desserts, I stumbled across this gem on the Land O'Lakes website. Everyone at the party - both the gluten intolerant and the gluten eaters - loved it, and I have made it several times since then. It is creamy and delicious, and perfect for the summer with the berries and the low cook temperature. Instead of being on top of the pie, the meringue serves as the crust! The cooking time includes both the active bake time (1 hour) and the time the crust needs to sit in the oven (45 minutes), but does not include the 2 hour minimum time the pie needs to firm up in the fridge.
Total Time 2 hours 15 minutes
Prep Time 30 minutes
Cook Time 1 hours 45 minutes
Yield 1 pie, 8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 275F, and prepare a 9" round pie pan by lightly greasing the bottom of the pan.
- Prepare the meringue crust first by combining the egg whites and cream of tartar in a small mixer bowl. Beat the ingredients at high speed until it foams.
- Add sugar gradually, while continuing to beat. Watch for the mixture to turn glossy and stiff peaks to form, in about 3-4 minutes, and stop.
- Spread meringue around bottom and up the sides of the pie pan.
- Bake for 1 hour. When time is up, keep oven closed and turn off the heat. Keep the meringue in the oven for another 45 minutes, like this, closed with no heat.
- Allow to cool at room temperature when the 45 minutes is up.
- Meanwhile, prepare the filling by combining the sour cream, powdered sugar, cream cheese, orange juice, and orange zest, and beating well. Stop as needed to scrape down the sides and continue to beat until creamy and smooth.
- When meringue crust is cool, scoop filling inside and smooth the top.
- Refrigerate until firm, about 2 hours.
- Add the topping just before serving by sprinkling the berries on top of the pie (strawberries stem side down) and drizzling the top of the pie with the apple jelly.
Nutrition Facts : Calories 252, FatContent 10.8, SaturatedFatContent 6.1, CholesterolContent 30.6, SodiumContent 86.5, CarbohydrateContent 38.1, FiberContent 2, SugarContent 33.4, ProteinContent 2.9
BERRY MERINGUE PIE RECIPE | EAT SMARTER USA
The Berry Meringue Pie recipe out of our category Berry Cake! EatSmarter has over 80,000 healthy & delicious recipes online. Try them out!
Total Time 1 hours
Yield 8
Number Of Ingredients 14
Steps:
- Rinse currants and berries and mix in a bowl with a few drops of sweetener and the cornstarch.
- In a bowl, mix flour, 2 tablespoons sugar, cardamom, baking powder and a pinch of salt.
- In another bowl, whisk milk, oil and 3 eggs using a hand mixer. Add the flour and mix briefly.
- Line the bottom of a 7-inch diameter springform pan with parchment paper and fill with the batter.
- Distribute the berries over the top. Bake in a preheated oven at 350°F on the middle rack for about 25 minutes.
- Meanwhile, rinse lemon in hot water and grate zest.
- Separate eggs (save yolks for another use). Place egg whites and a pinch of salt in a tall vessel. Add the lemon zest.
- Beat the egg whites with a hand mixer until stiff peaks form, gradually adding remaining 2 tablespoons sugar.
- Spread the meringue on top of the cake and bake for another 8-10 minutes. Remove pan from oven and allow to cool on a wire rack.
Nutrition Facts : Calories 190 kcal, FatContent 5 g, SaturatedFatContent 1.1 g, ProteinContent 6 g, CarbohydrateContent 29 g, SugarContent 10 g, CholesterolContent 90 mg
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To make the pastry, measure the flour, butter and sugar into a food processor. Whiz until the mixture resembles fine breadcrumbs. Add the egg and whiz again until the dough comes together to form a ball. Turn out on to a lightly floured work surface and roll thinly. Carefully line the tin and press the pastry into the sides. Prick the base with a fork and place in the fridge to chill for 30 minutes.
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Line the pastry case with non-stick baking paper, add baking beans, place on the hot baking tray and bake for 15 minutes. Remove the beans and paper and bake for another 5 minutes, or until the pastry is crisp and lightly golden. Leave to cool. Reduce the oven temperature to 150°C/130°C fan/Gas 2.
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Meanwhile, make the meringue topping. Place the egg whites in a large bowl and whisk using an electric whisk, until stiff. Add the sugar a little at a time, whisking on full speed, until you have a shiny, glossy meringue. Spoon into a piping bag fitted with a plain 1½cm (?in) nozzle and pipe even blobs over the surface of the chilled custard in a neat pattern. If you don’t have a piping bag, you can use two dessertspoons.
Bake in the oven for 35–40 minutes, until pale golden on top and firm to touch. Leave to cool in the tin for 15 minutes before removing from the tin. Serve warm with pouring cream.
Mary’s tips:
Can be made up to 8 hours ahead and reheated gently to serve.
Not for freezing.
Do not serve the pie hot, as the filling may be a bit soft and will spill out of the pastry case.
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