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Strawberry-Rhubarb Meringue Pie

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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!”
READY IN:
3hrs 10mins
SERVES:
8
YIELD:
1 pie
UNITS:
US

Ingredients Nutrition

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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