From, "River Road Recipes IV...Warm Welcomes," published in cooperation with your Daily Inbox Newsletter.


  • 2 egg whites

  • 1/2 teaspoon white vinegar

  • 1/2 teaspoon vanilla extract

  • 1/4 teaspoon salt

  • 1/2 cup sugar

  • 1 baked (9-inch) pie shell

  • 1 cup (6 ounces) white chocolate morsels

  • 1/4 cup water

  • 2 egg yolks, lightly beaten

  • 1/2 cup raspberry jam

  • 1 cup whipping cream

  • 1/2 teaspoon vanilla extract

  • 1/4 cup sugar


Beat the egg whites, vinegar, 1/2 teaspoon vanilla and salt in a mixing bowl until soft peaks form. Add 1/2 cup sugar gradually, beating constantly until stiff peaks form.  Spread the meringue over the bottom and up the side of the pie shell.  Bake at 325 degrees for 15 to 20 minutes or until light brown.  Let stand until cool.

Microwave the white chocolate in a microwave-safe dish or heat in a double boiler over simmering water until melted; stir.  Add the water and egg yolks to the white chocolate and stir until smooth. Spread approximately 1/4 cup of the chocolate mixture in the prepared pie shell.  Let stand until set.  Speed up the process bychilling in the refrigerator.  Spread the jam over the prepared layers.

Beat the whipping cream in a mixing bowl until soft peaks form.  Add 1/2 teaspoon vanilla and 1/4 cup sugar gradually and mix well.  Fold the remaining chocolate mixture into the whipped cream and spread over the jam.  Freeze until firm.  Garnish with fresh or frozen raspberries and white chocolate curls.  If you are concerned about using raw egg yolks, use eggs pasteurized in their shells, which are sold at some specialty food stores, or use an equivalent amount of pasteurized egg substitute.

Instead of its usual place on top of the pie, the meringue is placed on the bottom to form a light and airy shell.


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