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Oh my . . . this recipe had me so scared off, but it just sounded like a bite of summertime so I had to try it! I've made meringue before, but never like this . . . now I don't think I'll ever go back!
I know that making meringue from scratch scares some folks off, but my husband's favorite pie ever is a simple chocolate meringue pie. Several years ago I was determined to learn to make one, and it really isn't all that hard . . . you just need a really sturdy mixer. I have a Kitchenaid (quite possibly my favorite kitchen appliance ever), which might just be the ticket to success. 🙂 But, I'm betting this recipe would work even with a regular hand mixer. (I was amazed at how fast that meringue whipped up!)
Note: Since Breyer’s Ice Cream is BOGO at Publix this week, you could easily substitute your favorite two flavors of Breyer’s, and then top with the meringue. (And if you’d really enjoy a little indulgence, pick out a few Breyer’s Blasts, then drizzle a little Hershey’s Syrup in between the layers. I guess I just completely defeated the purpose of sharing a Weight Watchers recipe, huh?)
Menu Tip: This recipe is from week 2 of our Low Calorie Menu Planning Made Easy Set!
Creamsicle Meringue Pie adapted from Weight Watchers Magazine, August 2011
Ingredients
- 1 pint vanilla low-fat frozen yogurt
- 1 pint orange sorbet my kids call it SHERBERT 🙂
- 3 large egg whites at room temperature
- 1 packaged graham cracker crust
- 1/2 cup sugar
- 1/4 tsp vanilla extract
Directions
- Spread vanilla yogurt in graham cracker crust. You may need to let it soften a bit before spreading.
- Layer sorbet on top of frozen yogurt, pressing down with hands to flatten.
- Cover with plastic warp and freeze for 4-6 hours.
- Preheat oven to 450.
- In large bowl, beat egg whites and sugar together with electric mixer for about two minutes.
- Simmer 1” of water in saucepan on stove. Place the bowl that you’ve mixed the egg white and sugar in on top of the pot of simmering water.
- Heat egg mixture, stirring constantly, for four minutes.
- Remove bowl from stove top, then beat with electric mixture on high speed for five minutes.
- Mixture will fluff up and stiff peaks will form. (I promise it will fluff!)
- Top ice cream with meringue, sealing the pie around its edges.
- Bake at 450 for 4-5 minutes, until meringue is lightly browned on top.
- Serve immediately, freeze leftovers after serving.
Serves 10, with five Weight Watchers points per serving.
Thanks to I Heart Publix for the coupon matchups, and check out $5 Dinner Mom for more bargain meal deals. If you need a little more menu inspiration, visit theRecipe Index. This post is linked to Balancing Beauty & Bedlam's Tasty Tuesday.
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Want more delicious recipes like this? Check out our Low Calorie Menu Planning Made Easy Set!
So is it sorbet or sherbet that is used?
Sherbet Susan! 🙂
OH!!! what a GREAT!!! dessert for the summer! a remember eating dreamsicle when I was growing up! Would LOVE making this YUMMY!!! pie.
This pie is adorable! It looks yummy!
My kids will love this! And I love the lower calories! Thanks for sharing!
I came across your blog on Balancing Beauty & Bedlam…I love it! This pie looks delish…I love dreamscicles!
I’m hosting a link party…”Fusion Fridays” {Open All Weekend!}
http://janedeereblog.blogspot.com
I would love it if you would come by on Friday and link up!
Thanks Jennifer!
Hi! This is my first visit here, visiting from Tasty Tuesday! You have a lovely blog and your purpose is so wonderful. This pie looks like a great summer treat!
So glad you stopped by Julie!
Well, I tried my best. But the pie ended up being meringueless. I just couldn’t get it to stiffen! But my family loved the graham cracker/ice cream/sherbert part! Thanks for a fun, new recipe. We enjoyed the adventure and the perfect-for-us end result!
Oh no Molly! I re-read the instructions, the only thing I can think of was that in my original recipe I didn’t tell you to set the eggs out at room temperature … I’m wondering if that could have made a difference? (Mine sat out for an hour before I made them – I can’t believe I forgot that part!) Did you have a hand mixer or stand mixer? It does take some serious beating to get it to fluff, but I thought I had this one perfected – I’m so glad you let me know though, and am glad you at least tried it. . . 🙂 (I’m sorry!!!)
(I guess you could always serve it with cool whip . . . )
LOL. We did serve it with Cool Whip! It was absolutely super. I’m new to the amazing world of cooking, so I’m sure somewhere along the way I messed up the meringue steps. Your instructions were great. I really believe it it was user error on my part! I appreciate your blog so much (I found you through IHeartPublix), and I look forward to trying more of your recipes soon!
Thanks Molly! Don’t give up on meringue yet – I tried several years of failed recipes before finding another one (and this one!) that worked. If I can cook a decent meal, anyone can 🙂 You’ll get it!!! So glad you found PPP – I’ve got to work on some recipes for this week!
The double boiler method is for making Swiss meringue which is used in butter creams or can be poached for the famous dessert Floating Island. French meringues are unheated for use on top of pies and it requires clean provisions before starting – however the secret ingredient is a pinch of Cream of Tarter or lemon juice. https://youtu.be/4zpYwmi8Jrc
HAVE to try this recipe. I still can’t make a decent meringue, but looking forward to being a winner!! Thanks for sharing.
This is by far the easiest one I’ve tried – let me know if it works for you!
I vote with your kids on this one 🙂 Sherbert is milk based and closer to ice cream, and Sorbet is ice based.
You know, they probably meant “sorbet”, but sherbert worked just fine – and we loved it! Thanks for sharing Faith!