Categories: Pie- Cobbler- Cheesecake- tarts

Ingredients

• 1 pint raspberry sorbet, softened 30 minutes in refrigerator
• One 6 oz. ready to fill graham cracker crust
• 1 pint each coconut and mango sorbet softened 30 minutes in refrigerator
• 2 tbsp. Just Whites powdered egg whites or meringue powder
• 1/2 cup sugar

Directions

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 degrees.

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 beast 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.

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