Go Back
Print
Recipe Image
Nutrition Label
–
+
servings
Smaller
Normal
Larger
Print
Raspberry Cream Pie
Creamy raspberry cream pie with a meringue crust.
Course
Dessert
Cuisine
American
Prep Time
15
minutes
minutes
Cook Time
35
minutes
minutes
0
minutes
minutes
Total Time
50
minutes
minutes
Servings
8
servings
Calories
312
kcal
Author
Leigh Anne Wilkes
Ingredients
4
egg whites
1/4
tsp
cream of tartar
1 1/2
tsp
vanilla
1
C
granulated sugar
16
saltine crackers
crushed
1/2
C
pecans
finely chopped
1
C
whipping cream
1/3
C
granulated sugar
1 1/2
tsp
vanilla
2-3
C
fresh or frozen raspberries
Instructions
Grease and flour a 9 inch deep dish pie plate.
In a large bowl beat together egg whites and cream of tartar until foamy.
Mix in vanilla
Gradually beat in 1 cup of sugar until it forms a stiff peak.
Fold in crackers and pecans.
Place mixture into the prepared pie plate. Pressing mixture over the bottom and up the sides of the dish.
Bake at 325 degrees for 35-40 minutes or until meringue begins to turn golden. Cool.
For filling add whipping cream, sugar and vanilla. Beat until soft peaks form.
Fold in berries.
Fill crust with mixture.
Refrigerate until ready to serve.
Nutrition
Calories:
312
kcal
|
Carbohydrates:
40
g
|
Protein:
3
g
|
Fat:
16
g
|
Saturated Fat:
7
g
|
Cholesterol:
41
mg
|
Sodium:
98
mg
|
Potassium:
97
mg
|
Fiber:
1
g
|
Sugar:
34
g
|
Vitamin A:
437
IU
|
Vitamin C:
1
mg
|
Calcium:
25
mg
|
Iron:
1
mg