Meringue Berry Pie

• 1/2 cup sugar divided
• 1/4 cup almonds slivered, toasted and ground
• 2 tablespoons cornstarch
• 2 each egg whites
• 18 teaspoon cream of tartar
• 1/2 cup sugar
• 1 tablespoon cornstarch
• 13 cup water
• 1 pint raspberries fresh or frozen
• 1 quart vanilla ice cream
• 2 cups berries fresh mixed

1. In a small bowl, combine 1/4 cup sugar, almonds and cornstarch; mix well.
2. In a small mixing bowl, beat egg whites at high speed until foamy.
3. Add cream of tartar; continue beating until soft peaks form.
4. Gradually add remaining sugar; beat until stiff peaks form.
5. Fold in almond mixture.
6. Spread over the bottom and sides of a greased 9-in pie plate.
7. Bake at 275 for 1 to 1 1/2 hours or until light golden brown.
8. Turn off oven; do not open door.
9. Let cool in oven for 1 hour.
10. Remove from oven and cool completely.
11. Meanwhile, for sauce, combine sugar and cornstarch in a medium saucepan.
12. Gradually stir in water; mix until smooth.
13. Add raspberries; bring to a boil over medium heat, stirring constantly.
14. Boil 1 minute or until thickened; set aside.
15. Cool.
16. To serve, scoop ice cream onto meringue; top with mixed berries and sauce.
17. Serve immediately.
18. Store leftovers in the freezer.

sugar, almonds slivered, cornstarch, egg whites, cream of tartar, sugar, cornstarch, water, raspberries, vanilla ice cream, mixed

Taken from recipeland.com/recipe/v/meringue-berry-pie-6052 (may not work)