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Strawberry Meringue Pie Alla Lido
STRAWBERRY MERINGUE PIE
ALLA LIDO
Twelve 2-inch-square saltine crackers
(unsalted tops)
3 egg whites, at room temperature
1/4 teaspoon cream of tartar
1/8 teaspoon salt
1 cup granulated sugar, divided
1 teaspoon vanilla
1/2 cup chopped pecans
1 bar (4 ounces) sweet cooking chocolate
1 tablespoon butter or margarine
4 cups hulled strawberries
1 cup heavy cream whipped with
2 tablespoons confectioners' sugar
With rolling pin coarsely crush crack-
ers in plastic food bag. Sprinkle 2 table-
spoons cracker crumbs on bottom of well-
greased 9-inch pie plate; reserve remaining
crumbs. In small deep bowl beat egg whites
until foamy; add cream of tartar and salt.
Beat until soft peaks form. Gradually beat
in granulated sugar 1 tablespoon at a time,
beating until very stiff and sugar is com-
pletely dissolved. Beat in vanilla just until
blended. Fold in pecans and remaining
cracker crumbs. With spatula spread over
bottom and up sides of prepared pie plate,
pushing up sides slightly above rim of pie
plate to form a shell. Bake in preheated
325° oven 30 minutes or until golden and
hard to the touch. Cool on wire rack (shell
will crack slightly on cooling). In small
saucepan over low heat melt chocolate with
butter; stir to blend. With metal spoon
drizzle chocolate mixture all over cooled
meringue shell; let set at least 15 minutes.
Reserving 2 whole strawberries for garnish,
cut remaining berries in half, larger ones
in quarters. Spoon into pie shell. Top with
dollops of whipped cream or cream piped
through pastry bag. Garnish with whole
berries. Chill until serving time. Best served
same day; cut in wedges to serve (pie will
crumble slightly). Makes 8 servings. Per
serving: 566 cal, 8 g pro, 74 g car, 28 g fat,
44 mg chol with butter, 40 mg chol with
margarine
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# Strawberry Meringue Pie Alla Lido
*Makes 8 servings*
## Ingredients
- 12 two-inch-square saltine crackers (unsalted tops)
- 3 egg whites, at room temperature
- 1/4 tsp cream of tartar
- 1/8 tsp salt
- 1 cup granulated sugar, divided
- 1 tsp vanilla
- 1/2 cup chopped pecans
- 1 bar (4 oz) sweet cooking chocolate
- 1 Tbsp butter or margarine
- 4 cups hulled strawberries
- 1 cup heavy cream, whipped with 2 Tbsp confectioners' sugar
## Instructions
1. With a rolling pin, coarsely crush crackers in a plastic food bag.
2. Sprinkle 2 tablespoons of cracker crumbs on the bottom of a well-greased 9-inch pie plate; reserve remaining crumbs.
3. In a small deep bowl, beat egg whites until foamy; add cream of tartar and salt. Beat until soft peaks form.
4. Gradually beat in granulated sugar 1 tablespoon at a time, beating until very stiff and sugar is completely dissolved.
5. Beat in vanilla just until blended.
6. Fold in pecans and remaining cracker crumbs.
7. With a spatula, spread meringue mixture over bottom and up sides of prepared pie plate, pushing up sides slightly above rim of pie plate to form a shell.
8. Bake in a preheated 325°F oven for 30 minutes or until golden and hard to the touch.
9. Cool on a wire rack (shell will crack slightly on cooling).
10. In a small saucepan over low heat, melt chocolate with butter; stir to blend.
11. With a metal spoon, drizzle chocolate mixture all over cooled meringue shell; let set at least 15 minutes.
12. Reserving 2 whole strawberries for garnish, cut remaining berries in half, larger ones in quarters. Spoon into pie shell.
13. Top with dollops of whipped cream or cream piped through a pastry bag.
14. Garnish with the 2 reserved whole berries.
15. Chill until serving time. Best served same day; cut in wedges to serve (pie will crumble slightly). -
Cherry Meringue Float
CHERRY MERINGUE FLOAT
For light fluffy meringues, be sure to
make this recipe just before serving—
2 16-ounce cans pitted tart red
cherries
1 cup sugar
3 tablespoons cornstarch
¼ teaspoon salt
1 cup cranberry juice cocktail
1 tablespoon butter or margarine
2 egg whites
¼ cup honey
3 tablespoons finely chopped
walnuts
Drain cherries, reserving ⅔ cup
liquid. In a 10-inch skillet blend to-
gether sugar, cornstarch, and salt.
Blend in reserved cherry liquid, cran-
berry juice, and butter or margarine.
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# Cherry Meringue Float
## Ingredients
- 2 16-ounce cans pitted tart red cherries
- 1 cup sugar
- 3 tablespoons cornstarch
- 1/4 teaspoon salt
- 1 cup cranberry juice cocktail
- 1 tablespoon butter or margarine
- 2 egg whites
- 1/4 cup honey
- 3 tablespoons finely chopped walnuts
## Instructions
1. For light fluffy meringues, be sure to make this recipe just before serving.
2. Drain cherries, reserving 2/3 cup liquid.
3. In a 10-inch skillet blend together sugar, cornstarch, and salt.
4. Blend in reserved cherry liquid, cranberry juice, and butter or margarine. -
Coconut Cream Pie
Coconut Cream Pie
1 Baked 9" crust 3 eggs separated
1/4 c Corn Starch 1 tsp Vanilla
2/3 c sugar 1 c flaked Coconut
1/2 tsp salt 6 Tbsp sugar
2 1/2 c milk
mix starch, sugar, salt in double boiler. Slowly
stir in milk. Cover over boiling water, stir
constantly till thick enough to mound slightly
when poured from spoon - Cover, Cook 10 min
more stirring occasionally. Stir a little hot
mixture into beaten egg yolks; then stir all into
hot mixture, cook 2 mins - stir constantly. Remove
from boiling water - Stir in Vanilla & 3/4 c coconut
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Cool to room temperature. Turn into
pastry shell. Beat egg whites till foamy add
sugar, 1 tblsp at time beating well after each
addition. Continue Beating till stiff peaks
Spread meringue around edges first touching
all crust edges. Then fill Center, Sprinkle 1/4 c
coconut on top Bake 425° 5 min
till meringue is Brown - Cool at
Room temp -
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# Coconut Cream Pie
## Ingredients
- 1 baked 9" pie crust
- 1/4 cup cornstarch
- 2/3 cup sugar
- 1/2 tsp salt
- 2 1/2 cups milk
- 3 eggs, separated
- 1 tsp vanilla
- 1 cup flaked coconut
## Meringue
- 6 Tbsp sugar
## Instructions
1. Mix cornstarch, sugar, and salt in double boiler. Slowly stir in milk.
2. Cover over boiling water; stir constantly till thick enough to mound slightly when poured from spoon.
3. Cover and cook 10 minutes more, stirring occasionally.
4. Stir a little hot mixture into beaten egg yolks; then stir all back into hot mixture. Cook 2 minutes, stirring constantly.
5. Remove from boiling water. Stir in vanilla and 3/4 cup coconut.
6. Cool to room temperature. Turn into pastry shell.
## Meringue
1. Beat egg whites till foamy.
2. Add sugar, 1 Tbsp at a time, beating well after each addition.
3. Continue beating till stiff peaks form.
4. Spread meringue around edges first, touching all crust edges, then fill center.
5. Sprinkle remaining 1/4 cup coconut on top.
6. Bake at 425° for 5 minutes, until meringue is brown.
7. Cool at room temperature. -
Angel Pie
ANGEL PIE
4 egg whites
¼ teaspoon cream of tartar
1 cup sugar
4 egg yolks, beaten
1 cup whipping cream
½ cup sugar
3 tablespoons lemon juice
2 tablespoons lemon rind, grated
Beat egg whites until frothy, sprinkle
cream of tartar over them and continue
beating until frothy and wet in appear-
ance. Gradually add the 1 cup sugar, beat-
ing until sugar is well blended and the
mixture stiff. Spread in a well greased
9-inch pie pan and bake at 275 degrees for
20 minutes, then without opening the
oven increase the heat to 300 degrees for
40 minutes longer.
Remove from oven, place pan on rack
to cool. While meringue is cooling, pre-
pare filling. Combine beaten egg yolks
with ½ cup sugar, lemon juice and rind
and cook over hot water until thickened.
Chill. Whip cream and fold in the lemon
filling and spread on meringue. Chill for
several hours or overnight to blend fla-
vors. Serves 6 to 8.
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# Angel Pie
## Ingredients
- 4 egg whites
- 1/4 tsp cream of tartar
- 1 cup sugar
- 4 egg yolks, beaten
- 1 cup whipping cream
- 1/2 cup sugar
- 3 Tbsp lemon juice
- 2 Tbsp lemon rind, grated
## Instructions
1. Beat egg whites until frothy, sprinkle cream of tartar over them and continue beating until frothy and wet in appearance.
2. Gradually add the 1 cup sugar, beating until sugar is well blended and the mixture stiff.
3. Spread in a well greased 9-inch pie pan and bake at 275 degrees for 20 minutes, then without opening the oven increase the heat to 300 degrees for 40 minutes longer.
4. Remove from oven, place pan on rack to cool.
## Filling
1. While meringue is cooling, prepare filling. Combine beaten egg yolks with 1/2 cup sugar, lemon juice and rind and cook over hot water until thickened.
2. Chill.
3. Whip cream and fold in the lemon filling and spread on meringue.
4. Chill for several hours or overnight to blend flavors.
5. Serves 6 to 8. -
Rhubarb Dessert
Rhubarb Desert
1 c. flour )
½ tes. salt } mixe this to crumbs
2 Tablespoons sugar ) and pat in a 13 x 9
½ c. shortning / Bake for 10 min. Pan
in 350
oven.
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next
3 eggs seperate use whites for last
beat yalks and
1½ c. sugar
1½ c. sweet cream
2 tablespoons flour (over)
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2 c. cut up rubarb or a little mor
graded rind of one orange
mixe all together and spoon on
the top of the crust return back to
oven and bake at 350 for 45 min.
or till done next
Beat whites with one table spoon
of water and put 6 tablespoons of
sugar one at a time and beat
spread on and return to oven bake
till real brown
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# Rhubarb Dessert
## Crust Ingredients
- 1 cup flour
- 1/2 tsp salt
- 2 Tbsp sugar
- 1/2 cup shortening
## Filling Ingredients
- 3 eggs, separated (reserve whites for meringue)
- 1 1/2 cups sugar
- 1 1/2 cups sweet cream
- 2 Tbsp flour
- 2 cups cut up rhubarb, or a little more
- Grated rind of one orange
## Meringue Ingredients
- 3 egg whites
- 1 Tbsp water
- 6 Tbsp sugar
## Instructions
1. Mix flour, salt, sugar, and shortening together until crumbly.
2. Pat into a 13 x 9 pan.
3. Bake for 10 minutes in a 350° oven.
4. Beat egg yolks together with sugar, sweet cream, and flour.
5. Add cut up rhubarb and grated rind of one orange.
6. Mix all together and spoon on top of the crust.
7. Return to oven and bake at 350° for 45 minutes or till done.
## Meringue
1. Beat egg whites with one tablespoon of water.
2. Add 6 tablespoons of sugar one at a time, beating continuously.
3. Spread meringue on top and return to oven.
4. Bake till real brown. -
Orange Pie Filling / Eight-Minute Meringue
Orange Pie Filling
1 cup sugar 1/3 cup flour
1/4 teaspoon salt
Grated rind 1 Sunkist orange
1 cup Sunkist orange juice
Juice 1/2 Sunkist lemon
2 tablespoons butter 3 egg yolks
Mix sugar, flour, salt and
grated rind; add fruit juice, and
cook in double boiler ten minutes,
stirring until thickened, and after-
ward, occasionally. Add butter
and egg yolks beaten light; cook
two minutes, and cool. Put in a
crust that has been baked on the
outside of a tin pie plate. Cover
with eight-minute meringue and
bake.
Eight-Minute Meringue
Beat 3 egg whites with Dover egg-beater until
stiff, gradually add 1/3 cup powdered sugar, beat-
ing vigorously, fold in 1/6 cup sugar; add grated
Sunkist lemon rind to flavor, and bake eight min-
utes in a moderate oven.
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# Orange Pie Filling
## Ingredients
- 1 cup sugar
- 1/3 cup flour
- 1/4 tsp salt
- Grated rind of 1 Sunkist orange
- 1 cup Sunkist orange juice
- Juice of 1/2 Sunkist lemon
- 2 Tbsp butter
- 3 egg yolks
## Instructions
1. Mix sugar, flour, salt, and grated rind.
2. Add fruit juice and cook in a double boiler for ten minutes, stirring until thickened, and afterward occasionally.
3. Add butter and egg yolks beaten light; cook two minutes, and cool.
4. Put filling in a crust that has been baked on the outside of a tin pie plate.
5. Cover with Eight-Minute Meringue and bake.
## Eight-Minute Meringue
### Ingredients
- 3 egg whites
- 1/3 cup powdered sugar
- 1/6 cup sugar
- Grated Sunkist lemon rind, to flavor
### Instructions
1. Beat 3 egg whites with a Dover egg-beater until stiff.
2. Gradually add 1/3 cup powdered sugar, beating vigorously.
3. Fold in 1/6 cup sugar.
4. Add grated Sunkist lemon rind to flavor.
5. Bake eight minutes in a moderate oven. -
Candied Cherry Meringue Cookies
4 egg whites
1 C. sugar
½ at vanilla extract
1C. candied cherries
½c chopped nuts
Beat egg whites until
frothy; gradually
add sugar, 1 tablespoon
at a time, beating
until glossy & stiff
peaks form - Beat
in vanilla. Combine
cherries & nuts; fold
into egg whites.
Drop meringues by
rounded teaspoonfuls
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on to greased
cookie sheets. Bake
at 300° for 30 min
or until lightly
browned. Cool
before removing
from pan. Yields
about 8 doz.
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# Candied Cherry Meringue Cookies
## Ingredients
- 4 egg whites
- 1 cup sugar
- 1/2 tsp vanilla extract
- 1 cup candied cherries
- 1/2 cup chopped nuts
## Instructions
1. Beat egg whites until frothy.
2. Gradually add sugar, 1 tablespoon at a time, beating until glossy and stiff peaks form.
3. Beat in vanilla.
4. Combine cherries and nuts; fold into egg whites.
5. Drop meringues by rounded teaspoonfuls onto greased cookie sheets.
6. Bake at 300° for 30 minutes or until lightly browned.
7. Cool before removing from pan.
8. Yields about 8 dozen.