• 1serving
  • 30minutes
  • 316calories

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Ingredients Jump to Instructions ↓

  1. 1 pt raspberry sorbet, softened

  2. One 6-oz ready-to-fill graham-cracker crust

  3. 1 pt each coconut and mango sorbet, softened

  4. 30 minutes in refrigerator 2 Tbsp Just Whites powdered egg whites or meringue powder (see Note)

  5. 1/2 cup sugar

Instructions Jump to Ingredients ↑

  1. Spoon raspberry sorbet into pie crust; spread evenly. Repeat with coconut, then mango sorbet, mounding mango sorbet in center. Freeze 4 hours or until hard.

  2. Place oven rack in middle of oven. Heat to 450°F.

  3. In a large bowl beat powdered egg whites and 6 Tbsp warm water with mixer on low speed until powder dissolves. Increase speed to high and beat until soft peaks form when beaters are lifted. Gradually beat in sugar until soft, shiny peaks form.

  4. Quickly spoon onto pie, covering sorbet completely and spreading to touch crust around entire edge. Swirl meringue decoratively.

  5. Bake 5 minutes or until peaks are golden. Freeze until firm, at least 4 hours. Note: Just Whites is available in supermarkets nationwide. Meringue powder can be found in supermarket baking sections or stores selling cake-decorating supplies. Planning Tip: Can be made up to 3 days ahead. Once frozen, wrap airtight.


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