by Cheri of From Out of the Cracks
Today we have a recipe from Jenni Thomson from RiverBird. Jenni says, "Here is a great summer recipe I got from my Grama Jean Thomson. She grew up in Minneapolis and loved to eat the raspberries her mom grew there. This pie is melt in your mouth delicious and perfect to make while the raspberries are in season!"
Lake of the Isles Pie
4 egg whites, 1/2 c. granulated sugar, 3/4 c. powdered sugar, 2 T butter
Filling: 1/2 pint heavy creme, 2 T sugar, 1 T vanilla, 2 cups of raspberries
Preheat oven to 275. Beat eggs whites in deep bowl. Beat in both sugars to stiff peaks. Smear large pie plate with soft butter and dust with flour. Spread meringue in pie plate to the edges. Bake one hour and let cool.
Beat whip creme add sugar and vanilla to stiff peaks. Mound whip creme in meringue depression. Refrigerate for three hours or overnight. Spoon raspberries over pie. Cut and serve.