Meringue Pie Shell With Sherbet Recipe
Ingredients
| Vegetable oil spray | ||
| Egg whites | 2 Large | |
| Cream of tartar | 1/8 Teaspoon | |
| Sugar | 1/2 Cup (16 tbs) | |
| White vinegar | 1/2 Teaspoon | |
| Vanilla extract | 1/2 Teaspoon | |
| 2 cups sherbet, any flavor | ||
Directions
Preheat oven to 275° F.
Lightly spray a 9-inch pie plate with vegetable oil spray.
In a large bowl, beat egg whites and cream of tartar with an electric beater until stiff peaks form.
Add sugar 2 tablespoons at a time, beating well after each addition.
To test if sugar is completely dissolved, rub meringue mixture between fingers; if grainy, continue beating.
Add vinegar and vanilla; beat well to blend.
Spoon meringue into prepared pie plate, heaping the mixture higher along the sides so that it resembles a large nest.
Bake 1 hour.
Reduce heat to 250° F and bake another 30 minutes, or until meringue is firm and crisp, but not brown.
Let cool to room temperature.
Spoon sherbet evenly into pie shell.
Serve immediately.
Lightly spray a 9-inch pie plate with vegetable oil spray.
In a large bowl, beat egg whites and cream of tartar with an electric beater until stiff peaks form.
Add sugar 2 tablespoons at a time, beating well after each addition.
To test if sugar is completely dissolved, rub meringue mixture between fingers; if grainy, continue beating.
Add vinegar and vanilla; beat well to blend.
Spoon meringue into prepared pie plate, heaping the mixture higher along the sides so that it resembles a large nest.
Bake 1 hour.
Reduce heat to 250° F and bake another 30 minutes, or until meringue is firm and crisp, but not brown.
Let cool to room temperature.
Spoon sherbet evenly into pie shell.
Serve immediately.
Chef
.jpg)
