Cherry Meringue Pie

desserts

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Servings: 8-10

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

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

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.

Recipe Courtesy Of

Taste of Home