Strawberry Sunshine Pie
|Pastry||1 (For Single-Crust Pie)|
|Lemon sherbet/Orange sherbet||1 Pint|
|Fresh strawberries||2 Cup (32 tbs), sliced|
|Cream of tartar||1⁄4 Teaspoon|
|Sugar||1⁄3 Cup (5.33 tbs)|
Prepare and roll out pastry.
Line a 9-inch pie plate.
Trim to 1/2 inch beyond edge of pie plate.
Flute edge; prick pastry.
Bake in 450° oven for 10 to 12 minutes or till golden.
Cool thoroughly on wire rack.
In mixing bowl soften sherbet using a wooden spoon to stir and press against side of bowl.
Soften till just pliable.
Using a metal spatula, spread sherbet in baked pastry shell.
Freeze several hours or overnight till firm.
Combine strawberries and 1 tablespoon sugar; set aside.
In mixer bowl prepare meringue by beating egg whites, vanilla, and cream of tartar till soft peaks form.
Gradually add 1/3 cup sugar, beating to stiff peaks.
Working quickly, arrange strawberry-sugar mixture over sherbet layer in pastry shell.
Spread meringue over berries, carefully sealing to edge of pastry.
Bake on baking sheet in 475° oven for 3 to 5 minutes or till golden.
Slice pie and serve immediately.