Cherry Meringue Pie

Total Time: 1 hr Cook Time: 1 hr

Ingredients

• 3 egg whites, at room temperature
• 1/4 teaspoon cream of tartar
• 3/4 cup granulated sugar
• 8 ounces cream cheese, softened
• 1 teaspoon vanilla extract
• 1/2 cup granulated sugar
• 1 cup miniature marshmallow
• 2 1/2 cups whipped topping, such as cool whip
• 1 (21 ounce) can cherry pie filling

Recipe

• 1 preheat oven to 275ºf.
• 2 cut a brown paper bag or parchment paper to fit a round pizza pan.
• 3 place a serving plate on the round-cut paper and draw a circle with a pencil.
• 4 separate the egg whites from the yolks.
• 5 crack the egg over a separate bowl.
• 6 there must not be any yolk in the whites or it will not whip correctly.
• 7 by using a separate bowl, you guard against having to toss the whole thing if you have an accident with a yolk.
• 8 save the yolk for another use.
• 9 place whites and cream of tartar in mixing bowl and beat with a mixer on high speed until frothy.
• 10 very gradually, add the sugar in a small stream and beat until the meringue forms and holds stiff peaks.
• 11 pour onto the middle of the brown paper and with a knife or rubber spatula, shape into a resemblance of a pie pan, pushing meringue up at the edges to form sides.
• 12 leave a 1-inch border around the edge of the paper, the meringue will expand slightly and you want to ensure it will fit on your serving plate.
• 13 bake in the middle of the oven for 1 and 1/2 hours.
• 14 it should be crispy and browned.
• 15 turn off oven, open door a notch, and let sit in oven another hour.
• 16 remove from oven and let cool completely before filling.
• 17 mix the first three ingredients with mixer and then stir in marshmallows.
• 18 fold in the whipping topping.
• 19 place a doily on the serving platter.
• 20 gently lift meringue from paper and place on serving dish.
• 21 if you have trouble separating the meringue from the paper, place it into a hot oven again for just a minute or two.
• 22 it should lift off of the paper easily.
• 23 spoon the cream mixture into the shell and spread evenly, pushing a little up the sides.
• 24 pour berry filling on top.
• 25 cover with plastic wrap and refrigerate until serving time.
• 26 variation you can use any flavor of pie filling for this recipe.
• 27 cover half the pie with blueberries and use cherry on the other to make a great 4th of july dessert.