Mile High Meringue Pie

Serve this eye-catching frozen dessert at your next family barbecue.

  • Prep time: 10 min
  • Makes: 8 servings
  • Cook time: 8-10 min

Nutritional Information


  • Calories 281
  • Fat 9 g
  • Cholesterol 20 mg
  • Carbohydrates 48 g
  • Dietary Fibre 0.4 g
  • Protein 3 g


1 1/3 cup / 325 ml
graham wafer crumbs
1/3 cup / 75 ml
butter, melted
4 cup / 1 L
raspberry, mango or other fruit flavoured gelato, sherbert or frozen yogurt
1/2 cup / 125 g
Naturegg Simply Egg Whites, well shaken
1/4 cup / 50 ml
granulated sugar


  1. Mix crumbs with melted butter; press evenly into bottom and sides of 9” (23 cm) pie plate. Bake at 350°F (180°C) 8-10 minutes until lightly browned. Cool.

  2. Scoop gelato into cooled crust. Using the back of a spoon, smooth into a slightly domed mound. Freeze until firm.

  3. Beat liquid egg whites for 1 minute using electric mixer. Gradually beat in sugar; beating until stiff peaks form. Spoon onto gelato; spreading evenly and sealing to edge of crust. Freeze at least 30 minutes. Place a baking sheet in freezer.

  4. Place pie on chilled baking sheet. Bake at 450°F (230°C) 5-7 minutes or until golden brown. Serve immediately. Or tent with plastic wrap or a cake cover and freeze for up to 2 days.


  1. To tent plastic wrap over pie, place toothpicks in meringue before covering with plastic wrap to prevent marring meringue topping.

This recipe was made with:

Naturegg Simply Egg Whites

Made from 100% pure egg whites. We mean simple.

Learn More

Tips: Whipping

If you over beat egg whites and they're too stiff, gently stir in 1 or 2 unbeaten whites to every 5 or 6 whites or add a few teaspoons of sugar and beat again briefly until they are smooth.

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