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Ingredients:
Baked Pie Shell (can be graham cracker) 4 1/2 Tbsp. Cornstarch
3/4 cup Sugar
1 1/2 cups boiling water
1/2 tsp. Salt
3 egg whites
3 Tbsp. Sugar
1 tsp. vanilla
1/2 cup cream, whipped & sweetened OR approx. 4 oz. whipped topping
Chopped nuts(IC friendly)
Beat egg whites & salt until stiff. Add 3 Tbsp. sugar & the vanilla; beat until creamy. In a 1-qt. glass measure heat water in microwave, 2 minutes. Blend together cornstarch and 3/4 cup sugar; gradually stir into hot water. Heat in microwave another 1 1/2 to 2 minutes, stirring every 30 seconds, until thickened. Pour slowly over egg whites, beating as you pour. Cool slightly; then fill crust. Chill at least 2 hours.
Cover with whipped cream, then sprinkle with nuts.
(This recipe makes a very high 8-or 9-inch pie or two shallow pies. Double recipe, making one at a time, for 3 nice-sized pies.)
Baked Pie Shell (can be graham cracker) 4 1/2 Tbsp. Cornstarch
3/4 cup Sugar
1 1/2 cups boiling water
1/2 tsp. Salt
3 egg whites
3 Tbsp. Sugar
1 tsp. vanilla
1/2 cup cream, whipped & sweetened OR approx. 4 oz. whipped topping
Chopped nuts(IC friendly)
Beat egg whites & salt until stiff. Add 3 Tbsp. sugar & the vanilla; beat until creamy. In a 1-qt. glass measure heat water in microwave, 2 minutes. Blend together cornstarch and 3/4 cup sugar; gradually stir into hot water. Heat in microwave another 1 1/2 to 2 minutes, stirring every 30 seconds, until thickened. Pour slowly over egg whites, beating as you pour. Cool slightly; then fill crust. Chill at least 2 hours.
Cover with whipped cream, then sprinkle with nuts.
(This recipe makes a very high 8-or 9-inch pie or two shallow pies. Double recipe, making one at a time, for 3 nice-sized pies.)
