Cherry Meringue Pie | a2 Milk® USA Recipes
Cherry Meringue Pie | a2 Milk® USA Recipes

Cherry Meringue Pie

A vintage dessert is something sweet that reminds us of simpler times. And it must be homemade. As a girl, I proudly baked a version of this Pink Pie for my sisters. I’m not sure which part was more fun: making my own pie from scratch – or the fact that it was pink. Back in the day, I used food coloring to tint the pretty pie; today I use natural beet juice (from canned/pickled beets).

Enjoy making this simple dessert for anyone who loves to eat pie off of mismatched china plates from a garage sale – or anyone who likes pink.

Disclosure: This recipe was used with permission and compensation to milk-drinker Serena Ball, who notes she appreciates the hard work of dairy farmers to bring us a2 Milk®.

 

Difficulty: Medium

Preparation: 15 mins

Cooking time: 15 mins

 

Ingredients

Filling

  • 1, 9-inch pie crust shell, baked  (homemade, even if misshapen!)
  • 4 Egg yolks, beaten
  • ¾ cup Sugar
  • 3 Tbsp. Ccornstarch
  • 3 cups a2 Milk® 2% Reduced Fat
  • 1 tsp. Butter
  • 1 Tbsp. Maraschino cherry juice (preferably natural)
  • 1 Tbsp. Canned/pickled beet juice (or 2-3 drops red food coloring)
  • 1 ½ tsp. Vanilla extract

 

Meringue

  • 3 egg whites at room temperature
  • ½ tsp. vanilla extract
  • ¼ tsp. cream of tarter
  • 6 Tbsp. sugar
  • Natural maraschino cherries (optional)

 

cherry meringue pie

Directions

  1. Beat egg yolks in a medium bowl near stove. Set aside.
  2. In a saucepan, stir together sugar and cornstarch. Whisk in milk. Place saucepan on heat and cook over medium-heat, stirring constantly until many bubbles pop the surface. Continue to cook over medium heat for 2 more minutes, stirring constantly with a flat-bottomed spoon/spatula.
  3. Remove from heat. Using a glass mug, scoop out about 1 cup of hot mixture and pour into the bowl of egg yolks; whisk to combine.
  4. Pour egg yolk mixture back into hot milk mixture and whisk. Over medium heat, bring barely to a boil (lots of bubbles break the surface) and cook 2 minutes, stirring constantly.
  5. Remove from heat and stir in butter, cherry juice, beet juice, and 1 1/2 teaspoons vanilla. Pour into pie crust shell.
  6. For meringue: In a large bowl, combine egg whites, vanilla, and cream of tartar. Beat with an electric mixer until soft peaks form – about 1 minute. Gradually add 6 tablespoons sugar while beating on high. Beat about 4 minutes more until stiff glossy peaks form (peaks stay standing up, when lifted with a spoon.)
  7. Immediately spread meringue over warm pudding in pie crust and spread to seal the edges. If desired, make curly-topped designs in meringue and bake in a preheated 350°F oven for 15 minutes until meringue is golden in a few places.
  8. Cool before serving. Garnish with cherry if desired.

 

 

Recipe Courtesy of

 


Serena Ball, MS, RD | Teaspoon of Spice   

Serena Ball, MS, RD is a registered dietitian nutritionist. She blogs at TeaspoonOfSpice.com sharing recipes, tips, and tricks to help families find kitchen shortcuts to delicious food. Follow her @TspCurry on Twitter and Snapchat.

cherry meringue pie Serena Ball
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