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Mile High Pie (Frozen Raspberry)

By nabylb

A delicious frozen dessert featuring a simple baked crust, a light and airy raspberry meringue-based filling, and a fluffy whipped cream topping, all combined and frozen until firm.

Prep: 30 min · Serves 8

Ingredients

• 1 1/2 tablespoons Sugar
• 1 tablespoon Salt
• 2 tablespoons Milk
• 1/2 cup Vegetable oil
• 2 Egg whites
• 1 cup Sugar
• 1 tablespoon Lemon juice
• 1 1/2 cups Frozen raspberries
• 1 tablespoon Vanilla extract
• 1 cup Heavy cream

Method

1. Sift the dry crust ingredients (sugar and salt) into a 10-inch pie plate.
2. Add the wet crust ingredients (milk and vegetable oil) to the pie plate.
3. Whip the crust mixture with a fork until it appears fluffy.
4. Bake the pie crust for 10-12 minutes at 425°F (220°C). Allow it to cool completely.
5. In a clean mixing bowl, whip the 2 egg whites until they are frothy.
6. Gradually add 1 cup of sugar to the egg whites while continuing to whip on high speed until stiff, glossy peaks form (creating a meringue base).
7. Add 1 tablespoon of lemon juice, 1 1/2 cups of frozen raspberries, and 1 tablespoon of vanilla extract to the egg white and sugar mixture.
8. Using an electric mixer, whip this combined raspberry filling mixture on high for 15 minutes.
9. In a separate bowl, whip 1 cup of heavy cream until stiff peaks form.
10. Gently fold the whipped cream into the raspberry filling mixture to incorporate and create a 'mile-high' volume.
11. Pour the entire combined filling into the cooled, baked pie crust.
12. Freeze the pie until solid before serving.

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