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Raspberry Macaroon Pie Recipe

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This recipe for Raspberry Macaroon Pie, by , is from The Lucky Duck Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Carol Lewis Foster
Added: Thursday, November 27, 2008

Category:
Category:

Ingredients:  
Ingredients:  
5 egg whites
1/2 tsp. salt
1/2. tsp. baking powder
11/2 c. sugar
1 c. oatmeal
3/4 c. pecan pieces
1 tsp. vanilla
10 oz. package of frozen Raspberries
1 T. cornstarch
1 T. sugar

Directions:
Directions:
Beat egg whites until stiff. While beating the egg whites gradually add the salt, baking powder, and sugar. After the egg whites are stiff fold in the oatmeal, pecans, and vanilla. Spray Pam into a 10 inch pie pan. Bake 350 for 45 minutes. Cool, the center will fall.... Drain and save the juice from the raspberries. To the juice add 1 T. cornstarch and 1 T. sugar. Cook juice constantly until thick then fold in the berries. After both the shell and raspberry filling are cool. Put the filling on top of shell. Refrigerate. Serve with whip cream or vanilla ice cream.

 

 

 

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