A slice of cool Summer Fair Berry Pie will earn raves, if not a blue ribbon, from guests.
Daniel White | Staff Photographer
2¼ cup crushed chocolate sandwich cookie crumbs (about 22 cookies)
¼ cup melted butter
¾ cup fresh raspberries
¾ cup fresh strawberries, sliced
½ cup powdered egg whites
¾-1 cup sugar, divided
1 cup heavy whipping cream, well chilled
Very lightly grease with 1 teaspoon almost melted butter the bottom and sides of a 9-inch glass pie plate or pan suited for the freezer.
In medium bowl stir Oreo cookie crumbs and butter together with fork until combined. Pour into pie plate and press evenly up sides and bottom to create crust. Gently press crumbs into place. Freeze while making filling.
Add raspberries and strawberries (see note) to food processor or blender. Using 5 second pulses, process fruit into coarse puree. Mixture will appear thick with very small pieces of fruit. Measure out 1 cup (use any extra to top ice cream).
In large mixing bowl whisk egg white powder until lumps disappear. Add 1 cup fruit puree and whisk until combined. Beat on medium speed until combined and egg whites have dissolved into fruit puree. Increase speed to medium high and beat continuously, gradually add sugar 2 tablespoons at a time. Taste for sweetness at ¾ cup sugar. Beat meringue until glossy and stiff peaks form, about 2 to 3 minutes. Set aside.
In medium bowl, beat 1 cup heavy whipping cream on high speed until thick and peaks form. Scrape bowl. Gently fold whipped cream into berry meringue. Spoon filling into cookie crust and cover well. Freeze 8 hours or overnight before serving.
To serve: No need to thaw. Slice with knife dipped in hot water. Garnish with fresh berries. Keep pie frozen between servings.
Serves eight to 10.
Baker's hint: The fruit puree can be made from all strawberries or all raspberries.
Nutrition values per serving: 327 calories, 19 g fat (9 g saturated fat), 35 g carbohydrates, 2 g fiber, 6 g protein, 45 mg cholesterol, 237 mg sodium.