1 c. crushed saltines
1/2 c. butter, melted
4 egg whites
1 t. vinegar
1 t. vanilla
1/2 c. sugar
21 oz. can cherry pie filling
1 3/4 c. heavy whipping cream, whipped
Preheat oven to 400 degrees. Combine cracker crumbs and butter; press onto the bottom of a greased 9x13-inch baking dish.
In a large bowl on medium speed, beat egg whites, vinegar, and vanilla until soft peaks form. Gradually beat in sugar, one tablespoon at a time, on high speed until stiff glossy peaks form and sugar is dissolved. Spread meringue evenly over crust. Bake 10 minutes or until golden brown. Cool completely on a wire rack.
Spread pie filling over cooled meringue. Top with whipped cream. Refrigerate at least two hours before serving.
Notes: The crust will not completely cover the bottom of your pan, so you can either double it, which is what I do, or just know that it won’t be solid across the bottom.
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