Mixed Berry Meringue Pie

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“On a search for gluten free desserts, I stumbled across this gem on the Land O'Lakes website. Everyone at the party - both the gluten intolerant and the gluten eaters - loved it, and I have made it several times since then. It is creamy and delicious, and perfect for the summer with the berries and the low cook temperature. Instead of being on top of the pie, the meringue serves as the crust! The cooking time includes both the active bake time (1 hour) and the time the crust needs to sit in the oven (45 minutes), but does not include the 2 hour minimum time the pie needs to firm up in the fridge.”
2hrs 15mins
1 pie

Ingredients Nutrition


  1. Preheat oven to 275F, and prepare a 9" round pie pan by lightly greasing the bottom of the pan.
  2. Prepare the meringue crust first by combining the egg whites and cream of tartar in a small mixer bowl. Beat the ingredients at high speed until it foams.
  3. Add sugar gradually, while continuing to beat. Watch for the mixture to turn glossy and stiff peaks to form, in about 3-4 minutes, and stop.
  4. Spread meringue around bottom and up the sides of the pie pan.
  5. Bake for 1 hour. When time is up, keep oven closed and turn off the heat. Keep the meringue in the oven for another 45 minutes, like this, closed with no heat.
  6. Allow to cool at room temperature when the 45 minutes is up.
  7. Meanwhile, prepare the filling by combining the sour cream, powdered sugar, cream cheese, orange juice, and orange zest, and beating well. Stop as needed to scrape down the sides and continue to beat until creamy and smooth.
  8. When meringue crust is cool, scoop filling inside and smooth the top.
  9. Refrigerate until firm, about 2 hours.
  10. Add the topping just before serving by sprinkling the berries on top of the pie (strawberries stem side down) and drizzling the top of the pie with the apple jelly.

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