Mile High Meringue Pie


  • 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.
  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
  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.