Saturday, September 19, 2009


~ Taste of Home – June/July 2009

1 c. crushed saltines
1/2 c. butter, melted
4 egg whites
1 t. white vinegar
1 t. vanilla
1/2 c. sugar
21 oz. can cherry pie filling
1 3/4 c. heavy whipping cream, whipped

Combine cracker crumbs and butter; press onto the bottom of a greased 9x13-inch baking dish.

In a large bowl, beat the egg whites, vinegar and vanilla on medium speed until soft peaks form. Gradually beat in sugar, one tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Spread meringue evenly over crust. Bake at 400 degrees for 10 minutes or until golden brown. Cool completely on a wire rack.

Spread pie filling over meringue. Top with whipped cream. Refrigerate at least two hours.

Notes: The crust will not completely cover the bottom of your pan, so you can either double it or just know that it won’t be solid.

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