Ingredients for Cherry Meringue Pie
- 4 large egg whites
- 1/2 teaspoon cream of tartar
- 1 cup granulated sugar
- Cream Cheese
- 1 teaspoon vanilla extract
- Miniature Marshmallow
- Whipped Topping
- Cherry Pie Filling
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How to Make Cherry Meringue Pie
- Preheat oven to 275°F (135°C).
- Cut a brown paper bag or parchment paper to fit a round pizza pan (approximately 12 inches).
- Place a serving plate on the cut paper and trace a circle with a pencil.
- Separate 4 large egg whites from the yolks. (Save the yolks for another recipe.)
- Place egg whites and 1/2 teaspoon cream of tartar in a mixing bowl.
- Beat with a mixer on high speed until frothy.
- Gradually add 1 cup granulated sugar in a slow stream, beating until stiff, glossy peaks form.
- Pour meringue onto the center of the prepared brown paper. Using a knife or rubber spatula, shape into a pie shell, pushing meringue up the edges to form sides. Leave a 1-inch border.
- Bake in the middle of the oven for 1 hour and 15 minutes, or until crispy and browned.
- Turn off the oven, prop the door open slightly, and let the meringue cool in the oven for another hour.
- Remove from oven and let cool completely before filling.
- In a separate bowl, mix together 1 (14 ounce) can sweetened condensed milk, 1 teaspoon vanilla extract, and 1/2 cup heavy cream.
- Gently fold in 1 cup mini marshmallows.
- Fold in 1 cup whipped topping.
- Place a doily on the serving platter.
- Gently lift the meringue from the paper and place it on the serving dish. If it sticks, briefly return to a hot oven (a minute or two).
- Spoon the cream mixture into the meringue shell, spreading evenly and slightly up the sides.
- Top with your desired pie filling (recipe suggestion below).
- Cover with plastic wrap and refrigerate until serving time.
Nutrition Information (Approximate per serving)
Sodium
49 g
Sugar
1168g
Fat
353g
Carbs
161g
