Mile High Meringue Pie

Prep Time: 10 minutes
Cooking Time: 8-10 minutes
8 servings


1 1/3 cups graham wafer crumbs
325 mL 1/3 cup butter, melted
75 mL] 4 cups raspberry, mango or other fruit flavoured gelato, sherbert or frozen yogurt
1 L ½ cup PUREGG Simply Egg Whites™ liquid egg whites, well shaken 125 mL
¼ cup granulated sugar 50 mL


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.
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.


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

Nutritional Info Per Serve

Fat: 9 g | Calories: 281 | Cholesterol: 20 mg | Carbohydrates: 48 g | Protein: 3 g | Dietary Fibre: 0.4 g