Berry-Topped Pudding Pie in Meringue-Nut Crust

Ingredients

Directions

1. Preheat the oven to 300 F. Pour a small amount of oil onto a paper towel and lightly wipe the bottom and side of an 8- or 9-inch pie pan.
2. In a large mixing bowl, using an electric mixer, beat the egg whites, vanilla, cream of tartar, and salt on medium speed until foamy. With the mixer still running, gradually add the sugar in a slow steady stream, until stiff peaks form. (The peaks shouldn't fold over when the beater is lifted.) Very gently fold in 1/2 cup of the nuts.
3. Using a flexible spatula or rubber scraper, spread the meringue over the bottom and up the side of the pie pan and onto the lip of the pan, but not over the edge of the pan. Sprinkle the bottom the pan with the remaining nuts.
4. Bake for 50 minutes, or until the meringue is firm and lightly browned. Transfer to a cooling rack and let cool completely, at least 2 hours.

5. Using the package directions, prepare the pudding. Spread over the cooled crust. Arrange the fruit decoratively over the pudding. Top with the whipped topping.

   Recipe Tip: In warm weather, meringues will get gummy after a few days, so it's best to serve this dessert within 24 hours.

   Nutrition Analysis (per serving)

   Calories

   169

   Total Fat

   6.5 g

   Saturated

   0.5 g

   Polyunsaturated

   4.5 g

   Monounsaturated

   1.0 g

   Trans Fat

   0.0 g

   Carbohydrates

   25 g

   Sugars

   18 g

   Fiber

   3 g

   Cholesterol

   1 mg

   Protein

   5 g

   Sodium

   223 mg

   Dietary Exchanges:

   1/2 fruit, 1 other carbohydrate, 1 1/2 fat

   This recipe is brought to you by the American Heart Association's Face the Fats program. Recipe copyright © 2007 by the American Heart Association. Look for other delicious recipes in American Heart Association cookbooks, available from booksellers everywhere or online at americanheart.org/cookbooks.