Meringue Pie Shell With Sherbet
|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)|
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.