Majestic Lemon Meringue Pie
When the occasion is truly special, dazzle your family and guests with this luscious lemon meringue pie.
Serves: Serves: 8
- 1 Pillsbury refrigerated unbaked 9-inch piecrust
- 2 (4-serving) packages JELL-O sugar-free vanilla cook-and-serve pudding mix
- 2 (4-serving) packages JELL-O sugar-free lemon gelatin
- 2/3 cup Carnation Nonfat Dry Milk Powder
- 2 cups Diet Mountain Dew
- 6 egg whites
- 1/2 cup pourable Sugar Twin or Sprinkle Sweet
- 1/2 teaspoon vanilla extract
- Preheat oven to 425 degrees.
- Place piecrust in a 9-inch pie plate. Flute edges and prick bottom and sides with tines of a fork. Bake for 9 to 11 minutes or until lightly browned.
- Place pie plate on a wire rack and allow to cool completely. Lower heat to 350 degrees.
- Meanwhile, in a medium saucepan, combine dry pudding mixes, dry gelatins, and dry milk powder. Stir in Diet Mountain Dew. Cook over medium heat until mixture thickens and starts to boil, stirring constantly. Pour hot mixture into cooled piecrust.
- In a large bowl, beat egg whites with an electric mixer until soft peaks form. Add Sugar Twin and vanilla extract. Continue beating until stiff peaks form.
- Spread meringue mixture evenly over filling mixture, being sure to seal to edges of piecrust. Bake for 12 to 15 minutes or until meringue starts to turn golden brown.
- Place pie plate on a wire rack and let set for 30 minutes. Refrigerate for at least 2 hours. Cut into 8 servings.
- 1. Egg whites beat best at room temperature. 2. Meringue pie cuts easily if you dip a sharp knife in warm water before slicing.
From COOKING HEALTHY ACROSS AMERICA by JoAnna Lund. Used by arrangement with Perigee, a member of Penguin Group (USA) Inc. Copyright © 2000 by Healthy Exchanges, Inc.
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