The best delicious Cranberry – Rasberry Meringue Pie recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Cranberry – Rasberry Meringue Pie recipe today!
Hello my friends, this Cranberry – Rasberry Meringue Pie recipe will not disappoint, I promise! Made with simple ingredients, our Cranberry – Rasberry Meringue Pie is amazingly delicious, and addictive, everyone will be asking for more Cranberry – Rasberry Meringue Pie.
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The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Cranberry – Rasberry Meringue Pie.
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1/3 c Sugar 2/3 c Water
3 T Cornstarch 1 T Unsalted Butter
1/8 t Salt 1 t Lemon Juice
3 Egg Yolks Frozen 9-inch Pie Shell,
3/4 c Frozen Cranberry-Rasberry Baked according to pkg
Juice Cocktail, thawed Directions
-MERINGUE TOPPING-
Meringue Powder, prepare Directions
Topping according to pkg
Combine sugar, cornstarch and salt in medium size saucepan. Beat
together egg yolks, juice concentrate and water in small bowl.
Gradually stir into cornstarch mixture until smooth. Bring to boiling
over medium heat, stirring constantly; cook 1 minute more. Remove
from heat; stir in butter and lemon juice. Pour into pie shell.
Preheat oven to 350 degrees. Using package meringue powder, prepare
meringue topping according to package directions. Spoon some meringue
topping around edge of filling so it touches inner crust all around.
Heap remaining meringue in center. Bake in preheated oven about 15
minutes or until meringue is lightly browned. Cool on wire rack.
Topping will weep after a few hours, so serve soon after baking.
Nutrient Value Per Serving: 331 Calories, 5 g Protein, 11 g Fat, 56 g
Carbohydrate, 212 mg Sodium and 84 mg Cholesterol.
Exchanges: 1 Starch/Bread, 2 3/4 Fruit and 2 Fat.
Yields
8 servings
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