Cranberry - Rasberry Meringue Pie Recipe


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Cranberry - Rasberry Meringue Pie Recipe from Recipes 4U

 

Cranberry - Rasberry Meringue Pie Recipe

Recipe Ingredients

1/3 cup sugar
3 tbsp cornstarch
1/8 tsp salt
3 egg yolks
3/4 cup frozen cranberry-rasberry
1 juice cocktail, thawed
2/3 cup water
1 tbsp unsalted butter
1 tsp lemon juice
1 frozen 9-inch pie shell,
1 baked according to pkg
1 directions

MERINGUE TOPPING

1 meringue powder, prepare
1 topping according to pkg
1 directions

Recipe Preparation

Combine sugar, cornstarch and salt in medium size saucepan. Beat
together egg yolks, juice concentrate and water in small bowl.
Gradually stir into cornstarch mixture until smooth. Bring to boiling
over medium heat, stirring constantly; cook 1 minute more. Remove
from heat; stir in butter and lemon juice. Pour into pie shell.
Preheat oven to 350 degrees. Using package meringue powder, prepare
meringue topping according to package directions. Spoon some meringue
topping around edge of filling so it touches inner crust all around.
Heap remaining meringue in center. Bake in preheated oven about 15
minutes or until meringue is lightly browned. Cool on wire rack.
Topping will weep after a few hours, so serve soon after baking.

Nutrient Value Per Serving: 331 Calories, 5 g Protein, 11 g Fat, 56 g
Carbohydrate, 212 mg Sodium and 84 mg Cholesterol.

Exchanges: 1 Starch/Bread, 2 3/4 Fruit and 2 Fat.

Recipe from "Family Circle" magazine 2/1/92. Posted by Anne Marie
Chiappetta.

 

 

Servings: 8

 

 

 

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This Cranberry - Rasberry Meringue Pie Recipe is one of our Diabetic Recipes, which came to us from submissions from our readers and `free to use` sources. Clearly, with over 50,000 recipes in the collection it is not possible to try out every recipe on our site, so please take care, and double check everything and use common sense. If a recipe appears to be wrong, please tell us.


 

Cranberry - Rasberry Meringue Pie Recipe

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