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Peach Meringue Pie

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Ingredients
  Egg whites 8
  Cream of tartar 1⁄2 Teaspoon
  Salt 1⁄2 Teaspoon
  Granulated sugar 1 1⁄3 Cup (21.33 tbs)
  Confectioners sugar 1 1⁄3 Cup (21.33 tbs), sifted
  Vanilla extract 1 Teaspoon
  Vanilla pudding and pie filling mix 3 1⁄2 Ounce (1 Package)
  Almond extract 1⁄4 Teaspoon
  Peaches 1 1⁄2 Cup (24 tbs), sliced
  Blueberries 1⁄4 Cup (4 tbs)
Directions

Have egg whites at room temperature.
Beat at moderate speed until foamy.
Add cream of tartar and salt and beat to distribute.
Turn mixer to moderately high speed and add granulated sugar very gradually.
Then add confectioners' sugar gradually.
Stop mixer and scrape bowl so that no undissolved sugar remains around the edge of bowl.
Add vanilla.
Continue beating until mixture is thick and satiny and stands in stiff peaks, about 20 minutes.
Mark a 9-inch circle on unglazed brown paper; put on cookie sheet.
Spread some of meringue on brown paper within circle to form a base about 3/4 inch thick.
Put remaining meringue around edge of circle with a pastry bag and tube or with a spoon.
Bake in preheated slow oven (275°F.) for 1 1/4 hours.
Turn off heat and leave in oven for 1 hour longer.
Remove paper and cool on rack.
Prepare pudding according to package directions, flavor with almond extract, and chill.
Use to fill meringue.
Top with peaches and sprinkle with blueberries.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
French
Course: 
Dessert
Method: 
Baked
Dish: 
Pie
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Peach
Interest: 
Party
Preparation Time: 
15 Minutes
Cook Time: 
90 Minutes
Ready In: 
105 Minutes
Servings: 
4

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