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Meringue Pie Shell With Sherbet

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Ingredients
  Vegetable oil spray 1
  Egg whites 2 Large
  Cream of tartar 1⁄8 Teaspoon
  Sugar 1⁄2 Cup (8 tbs)
  White vinegar 1⁄2 Teaspoon
  Vanilla extract 1⁄2 Teaspoon
  Sherbet 2 Cup (32 tbs) (Any Flavor)
Directions

Preheat oven to 275° F.
Lightly spray a 9-inch pie plate with vegetable oil spray.
In a large bowl, beat egg whites and cream of tartar with an electric beater until stiff peaks form.
Add sugar 2 tablespoons at a time, beating well after each addition.
To test if sugar is completely dissolved, rub meringue mixture between fingers; if grainy, continue beating.
Add vinegar and vanilla; beat well to blend.
Spoon meringue into prepared pie plate, heaping the mixture higher along the sides so that it resembles a large nest.
Bake 1 hour.
Reduce heat to 250° F and bake another 30 minutes, or until meringue is firm and crisp, but not brown.
Let cool to room temperature.
Spoon sherbet evenly into pie shell.
Serve immediately.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Dessert
Method: 
Baked
Dish: 
Pie
Ingredient: 
Egg

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 916 Calories from Fat 46

% Daily Value*

Total Fat 5 g7.8%

Saturated Fat 1.9 g9.7%

Trans Fat 0 g

Cholesterol 17 mg5.7%

Sodium 251.2 mg10.5%

Total Carbohydrates 207 g69%

Dietary Fiber 0 g0%

Sugars 182.3 g

Protein 13 g26.3%

Vitamin A Vitamin C

Calcium 0.5% Iron 0.46%

*Based on a 2000 Calorie diet

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Meringue Pie Shell With Sherbet Recipe