Cherry Meringue Pie

People are surprised to hear this pie's meringue crust features saltines. The cream cheese and cherry pie filling make this dessert extra special.

Yield

8 servings

Crust Ingredients

3 egg whites
1 teaspoon white vinegar
1 cup granulated (white) sugar
1/2 cup crushed saltine crackers
1/2 cup finely chopped pecans
1 teaspoon baking powder
1 teaspoon vanilla extract

Filling Ingredients

1 (3 ounce) package cream cheese, room temperature
1/2 cup confectioners' (powdered) sugar
1 teaspoon vanilla extract
1/2 cup heavy whipping cream, whipped
1 (21 ounce) can cherry pie filling
whipped cream or frozen whipped topping, thawed (if desired)

Directions

Preheat oven to 350°F (177°C). In a mixing bowl, beat egg whites and vinegar on medium speed until soft peaks form, Gradually beat in sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Fold in the cracker crumbs, pecans, baking powder and vanilla. Spread onto the bottom and up the sides of a greased deep dish 9-inch pie plate.

Bake for 14 to 18 minutes or until meringue is lightly browned. Cool on a wire cooling rack (meringue shell will fall in center).

In a small mixing bowl, beat the cream cheese, powdered sugar and vanilla until fluffy. Fold in the whipped cream. Spoon into meringue shell. Top with pie filling. Garnish with whipped cream, if desired. Chill for at least 2 hours before serving.

Estimated Time

Preparation Time: 20 minutes
Bake Time: 15 minutes
Chill Time: 2 hours

Nutritional Information

Amount per serving: 280 calories, 10 g fat (4 g saturated fat), 18 mg cholesterol, 134 mg sodium, 46 g carbohydrate, 1 g fiber, 3 g protein.

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