This is one of my husband’s favorite summer desserts. What could be better than meringue, raspberries, and fresh whipped cream? It’s a great way to use up your leftover egg whites from the Vegetable-Cheese Quiche. It helps to use a serrated knife and a pie server to remove the slices. Enjoy the compliments! (This one’s for you Linda!)

4 egg whites

1/4 teaspoon salt

1/4 teaspoon cream of tartar

1 cup sugar

1/2 teaspoon vanilla

1 pint whipping cream, whipped with 6 tablespoons sugar and 3 teaspoons vanilla

2 small or 1 large container of fresh raspberries

Butter thoroughly a 9-inch pie plate. Preheat oven to 275 degrees.

Beat on high speed the egg whites, salt, and cream of tartar until stiff. Beat in the sugar a little at a time, and then vanilla until stiff peaks form. Spread in the pie plate making the edges higher to resemble a very thick pie crust. Bake until the edges are dry and firm to the touch, 1 hour. Cool pie completely.

Spread the bottom with 1 cup of the whipped cream. Spread a layer of whole raspberries over the cream and cover with the remaining whipped cream. Serve immediately.

Meringue base for the Raspberry Angel Pie.

Add whipped cream and fresh raspberries.

Finish with another cup of whipped cream.