Christmas Meringue Pie

By dkosik

Ingredients

• Meringue:
• 1 env. Knox gelatine
• 1/2 c. sugar
• 1/4 tsp. salt
• 3/4 c. syrup from fruit cocktail
• 2 beaten egg yolks
• 1 c. sour cream
• 2 T. lemon juice
• 1 1/2 c. fruit cocktail
• 1 (9-inch) baked pie shell
• 16 marshmallows
• 1 T. lemon juice
• 1 T. syrup from fruit cocktail
• 2 egg whites
• 1/4 tsp. salt
• 1/4 c. sugar
• Toasted coconut

Preparation

Step 1

Combine gelatin, sugar and salt in double boiler. Stir in fruit syrup and egg yolks. Cook over boiling water, stirring often until slightly thickened, about 15 minutes. Remove from heat and stir in sour cream, lemon juice and cool until thickened. Fold in fruit cocktail. Pour into pie shell. Make meringue now.
For meringue: Melt marshmallows with lemon juice and syrup from fruit cocktail over low heat, stirring often. Cool. Beat egg whites and salt until stiff. Gradually beat in sugar, then fold in marshmallow mixture. Put on fillig and chill for at least 2 hours. Can sprinkle toasted coconut on meringue, if desired.