Strawberry-Rhubarb Meringue Pie |
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Prep Time: 10 Minutes Cook Time: 180 Minutes |
Ready In: 190 Minutes Servings: 6 |
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A sweet, fruity pie that is a wonderful summertime treat. If gluten-free graham cracker crumbs are unavailable, try crumbling any gluten-free cookie. Chocolate makes for a decadent treat, gingersnaps for a spicy twist. Perfect when topped with Sweet Red Dessert Sauce! Ingredients:
canola oil cooking spray |
1 cup gluten-free graham cracker crumbs |
3 cups sliced strawberries |
1 cup rhubarb, chopped |
1/2 cup sugar, plus |
2 tablespoons sugar |
1/4 teaspoon salt |
1 (1/4 ounce) envelope unflavored gelatin |
1 1/2 teaspoons vanilla |
1/2 cup egg white |
1/4 teaspoon cream of tartar |
Directions:
1. Coat a 9 pie plate with cooking spray.
2. Pour in crumbs and press to form an even layer.
3. Bake in a preheated 375* F oven for 10 minutes.
4. Mash 1 1/2 cups strawberries with rhubarb, salt, and 1/2 cup sugar in a pot over medium heat.
5. Bring to a boil; stir in gelatin.
6. Remove from heat; add 1 tsp vanilla and remaining strawberries.
7. Mix egg whites and cream of tartar in a bowl; beat until soft peaks form.
8. Add remaining sugar and remaining vanilla; beat until stiff.
9. Spoon berries onto piecrust; top with meringue.
10. Bake for an additional 12 minutes.
11. Let cool; refrigerate at least 3 hours.
12. Enjoy!
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