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.
