Cherry Meringue Pie
Ingredients
- 3 egg whites
- 1 teaspoon white vinegar
- 1 cup sugar
- 1/2 cup crushed saltines (about 12 crackers)
- 1/2 cup finely chopped pecans
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
Topping
- 1 package (3 ounces) cream cheese, softened
- 1/2 cup confectioners’ sugar
- 1 teaspoon vanilla extract
- 1/2 cup heavy whipping cream, whipped
- 1 can (21 ounces) cherry pie filling
Directions
In a mixing bowl, beat egg whites and vinegar on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Fold in the cracker crumbs, pecans, baking powder and vanilla. Spread onto the bottom and up the sides of a greased deep-dish 9-inch pie plate. Bake at 350 degrees for 14–18 minutes or until meringue is lightly browned. Cool on a wire rack (meringue shell will fall in the center).
For topping, in a small mixing bowl, beat the cream cheese, confectioners’ sugar and vanilla until fluffy. Fold in the whipped cream. Spoon into meringue shell. Top with pie filling. Chill for at least 2 hours before serving.