A heart-healthy diet is as easy as pie.
Berry Topped Pudding Pie
Recipe from the American Heart Association, courtesy of Alton Brown.
(Makes 8 servings)
- Canola or corn oil for pie pan
- 2 large egg white
- 1/2 teaspoon vanilla extract
- 1/8 teaspoon cream of tartar
- 1/8 teaspoon salt
- 1/2 cup sugar
- 3/4 cup walnuts or pecans, finely chopped
- 1 small package fat-free, sugar-free instant lemon or vanilla pudding mix, prepared with 2 cups cold fat-free milk
- 12 ounces fresh berries or other fruit, sliced if needed
- 1/2 cup fat-free frozen whipped topping, thawed (optional)
Preheat the oven to 300 F. Pour small amount of oil onto paper towel and lightly wipe bottom and side of an 8- or 9-inch pie pan.
In large mixing bowl, using electric mixer, beat egg whites, vanilla, cream of tartar, and salt on medium speed until foamy. With mixer still running, gradually add the sugar in slow, steady stream, until stiff peaks form. (The peaks shouldn’t fold over when the beater is lifted.) Very gently fold in ½ cup of nuts.
Using flexible spatula or rubber scraper, spread meringue over bottom and up side of pie pan and onto lip of pan, but not over edge of pan. Sprinkle bottom of pan with remaining nuts.
Bake for 50 minutes, or until meringue is firm and lightly browned. Transfer to cooling rack and let cool completely, at least 2 hours.
Using package directions, prepare pudding. Spread over cooled crust. Arrange fruit decoratively over pudding. Top with whipped topping.
Note: In warm weather, meringues will get gummy after a few days, so it’s best to serve this dessert within 24 hours.