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.