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Strawberry Pie With Meringue Crust


    2 egg whites
    1/8 tsp. cream of tartar
    1/4 c. sugar
    1 pkg. Fat Free Sugar Free Instant


    1 c. nonfat milk
    1.5 cups Cool Whip Free
    2 cups sliced fresh strawberries


Meringue Crust:

Heat oven to 275°.

Spray pie plate with non-stick cooking spray. Beat egg whites and cream of tartar until foamy. Beat in sugar, 1 tablespoon at a time; continue beating until stiff and glossy. Do not under beat. Spread mixture evenly on bottom and halfway up the side of pie plate. Bake 40 minutes. Turn off oven; leave meringue in oven with door closed 1 hour.

Remove from oven and cool meringue at room temperature.

Pie Filling:
Beat pudding and pie filling with milk about 45 seconds; fold in 1 cup Cool Whip Free. (Reserve 1/2 cup Cool Whip for garnishing.

Spread half the pudding mixture over cooled crust and top with half the strawberries. Repeat with the other half of pudding and strawberries.

Cover loosely and refrigerate at least 1 hour or until firm.

Run knife around edge to loosen crust. Top each serving with Cool Whip before serving.

Refrigerate any remaining pie.

Makes 8 servings.

Number of Servings: 8

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