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Cherry Meringue Pie

By: Susan Card

"People are surprised to hear this pie's meringue crust features saltines. The cream cheese and cherry pie filling make this dessert extra special."

Rating: Read Reviews (1)

Rate/Review | 125 people have saved this

Prep Time:
20 Min

Cook Time:
15 Min

Ready In:
35 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 8 servings

Ingredients

3 egg whites
1 teaspoon white vinegar
1 cup sugar
1/2 cup crushed saltine crackers
1/2 cup finely chopped pecans
1 teaspoon baking powder
1 teaspoon vanilla extract
TOPPING:
1 (3 ounce) package cream cheese, softened
1/2 cup confectioners' sugar
1 teaspoon vanilla extract
1/2 cup heavy whipping cream, whipped
1 (21 ounce) can cherry pie filling

Directions

In a mixing bowl, beat egg whites and vinegar on medium speed until soft peaks form, Gradually beat in sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Fold in the cracker crumbs, pecans, baking powder and vanilla. Spread onto the bottom and up the sides of a greased deep dish 9-in. pie plate. Bake at 350 degrees F for 14-18 minutes or until meringue is lightly browned. Cool on wire rack (meringue shell will fall in center).
In a small mixing bowl, beat the cream cheese, confectioners' sugar and vanilla until fluffy. Fold in the whipped cream. Spoon into meringue shell. Top with pie filling. Chill for at least 2 hours before serving.