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
Method
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.
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.
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.
