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  Recipe Home » Diabetic » CRANBERRY RASPBERRY MERINGUE PIE
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  CRANBERRY RASPBERRY MERINGUE PIE
  Category: Diabetic
  Author: Ashley
  Date: 1/1/2007
  Hits: 174
Ingredients:
Pie:
1/3 C. sugar
3 Tbls. cornstarch
1/8 tsp. salt
3 egg yolks
3/4 C. frozen cranberry raspberry juice cocktail, thawed
2/3 C. water
1 Tbls. unsalted butter
1 tsp. lemon juice
9-inch frozen pie shell, baked according to package directions
Meringue Topping: Meringue powder.
Instructions:
Prepare Meringue topping according to package directions.Combine sugar, cornstarch and salt in medium-sized saucepan. Beat together egg yolks, juice concentrate and water in small bowl. Gradually stir into cornstarch mixture until smooth. Bring to boiling over medium heat, stirring constantly. Cook 1 minute more. Remove from heat. Stir in butter and lemon juice. Pour into pie shell. Preheat oven to 350 degrees F. Using package meringue powder, prepare meringue topping according to package directions. Spoon some meringue topping around edge of filling so it touches inner crust all around. Heap remaining meringue in center. Bake in preheated oven about 15 minutes, or until meringue is lightly browned. Cool on wire rack. As topping will weep after a few hours, serve soon after baking.
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