Triple Berry Cloud Pie

Triple Berry Cloud Pie

Karri Perry-Blue Ribbon Favorites

Ingredients:

Crust:

3 room temp egg whites

1/4 tsp cream of tarter

1/4 teaspoon baking powder

1 cup granulated sugar

2/3 cup finely crushed saltine crackers

1/2 chopped pecans

1 teaspoon vanilla extract

1 Tbs butter for pie plate

Filling:

1 brick cream cheese -softened (8 ounces)

1 1/2 cups heavy cream

3 Tbs sugar

1/4 tsp cinnamon 

1/2 tsp vanilla extract 

3/4 cup sliced strawberries 

3/4 cup blueberries/blackberries mixed

Preheat oven to 325 degrees.

Making Crust:

In a medium bowl, with an electric mixer, beat the egg whites until foamy. Add the cream of tarter and vanilla, and then mix on medium, adding the 1 cup of sugar 1/4 cup at a time. Continue to mix until stiff peaks are achieved. 

Mixture will be thick and glossy. 

Fold in the fine saltine crumbs, chopped pecans and baking powder.

In a buttered 9-10 inch pie plate-add the meringue mixture. Build up the edges and with a spoon or spatula, then create a well in the center… creating a meringue pie crust.

Place meringue-filled pie plate in the preheated oven on the middle rack for 30 minutes.  

After 30 minutes, remove from the oven-allow to cool to room temperature.

Making Filling:

Prepare berries, add cinnamon-set aside.

In a medium bowl-with an electric mixer, beat the cream cheese until light and smooth. Add the heavy cream, sugar and vanilla.  Mix until thick and soft peaks form.  Reserve 1/2 cup of the mixture for topping.

To the bowl of whipped cream/cream cheese, fold in the berries with a spatula. Mix until just combined.

Pour the berry filling into the cooled meringue crust.

Smooth the top. Add the reserved whipped cream mixture to the top, spread to create a smooth surface and fancy up the pie with extra fruit, (or even add sprinkles, or even more whipped cream if desired)

Refrigerate pie for at least 3 hours to overnight. Remove from refrigerator just before serving.