Mile High Meringue Pie

Ingredients

1 1/3 cup / 325 ml

graham wafer crumbs

1/3 cup / 75 ml

butter, melted

4 cup / 1 L

raspberry, mango or other fruit flavoured gelato, sherbert or frozen yogurt

1/2 cup / 125 g

Naturegg Simply Egg Whites, well shaken

1/4 cup / 50 ml

granulated sugar

Directions

1. Mix crumbs with melted butter; press evenly into bottom and sides of 9” (23 cm) pie plate. Bake at 350°F (180°C) 8-10 minutes until lightly browned. Cool.

2. Scoop gelato into cooled crust. Using the back of a spoon, smooth into a slightly domed mound. Freeze until firm.

3. Beat liquid egg whites for 1 minute using electric mixer. Gradually beat in sugar; beating until stiff peaks form. Spoon onto gelato; spreading evenly and sealing to edge of crust. Freeze at least 30 minutes. Place a baking sheet in freezer.

4. Place pie on chilled baking sheet. Bake at 450°F (230°C) 5-7 minutes or until golden brown. Serve immediately. Or tent with plastic wrap or a cake cover and freeze for up to 2 days.

Tips

1. To tent plastic wrap over pie, place toothpicks in meringue before covering with plastic wrap to prevent marring meringue topping.