Raspberry Meringue Pie - Bars |
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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 12 |
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This desert is more like a pie then anything else with it's thick cookie like crust. I used raspberry pie filling instead of apricot and my own meringue recipe. Read more . Really any fruit pie filling should work with this recipe as well. Ingredients:
****** pie - bar mix |
3 cups all purpose flour |
1/2 cup sugar |
1 cup cold butter - cubed |
4 egg yolks (save the whites) |
1 tsp. vanilla |
1 (21oz) can of raspberry pie filling |
****** meringue |
4 egg whites |
1/2 tsp. cream of tarter |
1/2 cup sugar |
1/2 cup chopped pecans |
Directions:
1. Preheat the oven to 350 degrees.
2. Coat a 10x15 baking dish with Crisco & flour spray
3. In a large bowl combine the flour, 1/2 cup sugar and the cubed butter
4. Cut the butter in until crumbly.
5. Add the vanilla and the egg yolks
6. Blend well by hand leaving small chunks of butter through out.
7. Press but not to hard the pie-bar mixture evenly into the oiled cooking dish.
8. Bake for 15-18 minutes
9. Note: Make the Meringue during the last 10 min. of this baking time.
10. To make the Meringur place the egg whites into a mixer bowl and beat at med/high until soft peaks form.
11. Add the Cream of tarter and beat at high speed for about a minute.
12. Add the 1/2 cup sugar one tablespoon at a time.
13. Continue to beat at high speed until stiff glossy peaks form.
14. Spread the raspberry pie filling over the top of the baked pie-bar mixture.
15. Pile the meringue on top of the rasberry pie filling, spread and seal the meringue to the edges of the baking dish.
16. Sprinkle the pecans evenly over the Meringue.
17. Bake for approx. 25-30 minutes, the meringue will be lightly browned.
18. Remove and cool on a rack.
19. Cut into serving size bars.
20. Best served warm
21. Keep the leftover desert in the refrigerator, I suggest that you microwave a few seconds to warm it back up.
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