Meringue Berry Pie

• 1/2 cup sugar, divided
• 1/4 cup slivered almonds, toasted and ground
• 2 tablespoons cornstarch
• 2 egg whites
• 1/8 teaspoon cream of tartar
• 1/2 cup sugar
• 1 tablespoon cornstarch
• 1/3 cup water
• 1 pint fresh raspberries
• 1 quart vanilla ice cream
• 2 cups mixed fresh berries

1. For meringue, in a small bowl, combine 1/4 cup sugar, almonds and cornstarch; set aside. In a large bowl, beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually beat in remaining sugar, 1 tablespoon at a time, on high until stiff peaks form. Fold in almond mixture. Spread evenly over the bottom and up the sides of a greased 9-in. pie plate.
2. Bake at 275u0b0 for 1 to 1-1/2 hours or until light golden brown. Turn oven off; leave meringues in oven for 1 hour. Cool on a wire rack.
3. For sauce, combine sugar and cornstarch in a large saucepan. Gradually stir in water until smooth; add raspberries. Bring to a boil over medium heat; cook and stir for 1 minute or until thickened. Set aside to cool.
4. Scoop ice cream into crust; top with mixed berries and sauce. Freeze leftovers.

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

Taken from www.tasteofhome.com/recipes/meringue-berry-pie/ (may not work)