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Strawberry Sunshine Pie Recipe
|Pastry||1 (For Single-Crust Pie)|
|Lemon sherbet/Orange sherbet||1 Pint|
|Fresh strawberries||2 Cup (32 tbs), sliced|
|Cream of tartar||1⁄4 Teaspoon|
|Sugar||1⁄3 Cup (5.33 tbs)|
Serving size: Complete recipe
Calories 1339 Calories from Fat 185
% Daily Value*
Total Fat 21 g31.7%
Saturated Fat 4.9 g24.4%
Trans Fat 0 g
Cholesterol 28.2 mg
Sodium 293.5 mg12.2%
Total Carbohydrates 271 g90.5%
Dietary Fiber 9 g36.1%
Sugars 222.6 g
Protein 16 g31.7%
Vitamin A 0.8% Vitamin C 343.8%
Calcium 6.3% Iron 8.7%
*Based on a 2000 Calorie diet
Line a 9-inch pie plate.
Trim to 1/2 inch beyond edge of pie plate.
Flute edge; prick pastry.
Bake in 450° oven for 10 to 12 minutes or till golden.
Cool thoroughly on wire rack.
In mixing bowl soften sherbet using a wooden spoon to stir and press against side of bowl.
Soften till just pliable.
Using a metal spatula, spread sherbet in baked pastry shell.
Freeze several hours or overnight till firm.
Combine strawberries and 1 tablespoon sugar; set aside.
In mixer bowl prepare meringue by beating egg whites, vanilla, and cream of tartar till soft peaks form.
Gradually add 1/3 cup sugar, beating to stiff peaks.
Working quickly, arrange strawberry-sugar mixture over sherbet layer in pastry shell.
Spread meringue over berries, carefully sealing to edge of pastry.
Bake on baking sheet in 475° oven for 3 to 5 minutes or till golden.
Slice pie and serve immediately.