*  Exported from  MasterCook II  *
                             MERINGUE BERRY PIE
 Recipe By     : Page Alexander (Taste of Home Aug/Sept 95)
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Pies & Pastries
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/2  cup           sugar -- divided
      1/4  cup           slivered almonds, toasted and ground
    2      tablespoons   cornstarch
    2                    egg whites
      1/8  teaspoon      cream of tartar
                         SAUCE AND TOPPING
      1/2  cup           sugar
    1      tablespoon    cornstarch
      1/3  cup           water
    1      pint          fresh or frozen raspberries
    1      quart         vanilla ice cream
    2      cups          fresh mixed berries
 In a small bowl, combine 1/4 cup sugar, almonds and cornstarch; mix well. In
 a small mixing bowl, beat egg whites at high speed until foamy. Add cream of
 tartar; continue beating until soft peaks form. Gradually add remaining
 sugar; beat until stiff peaks form. Fold in almond mixture. Spread over the
 bottom and sides of a greased 9-in pie plate. Bake at 275 for 1 to 1 1/2
 hours or until light golden brown. Turn off oven; do not open door. Let cool
 in oven for 1 hour. Remove from oven and cool completely. Meanwhile, for
 sauce, combine sugar and cornstarch in a medium saucepan. Gradually stir in
 water; mix until smooth. Add raspberries; bring to a boil over medium heat,
 stirring constantly. Boil 1 minute or until thickened; set aside. Cool. To
 serve, scoop ice cream onto meringue; top with mixed berries and sauce.
 Serve immediately. Store leftovers in the freezer.
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