Preparation:
1. Prepare vanilla pudding according to package directions; cool.
2. Prepare graham cracker or cornflake pastry, pressing into bottom and sides of 8-inch pie pan; pour 1/2 pudding into crust.
3. Drain peaches; sprinkle with Angostura.
4. Add 1/2 peaches; cover with remaining pudding.
5. Sprinkle egg whites with salt and cream of tartar; beat until foamy.
6. Beat in 1 tablespoon sugar at a time; beat until smooth and glossy.
7. Form meringue ring around edge of pie; bake in preheated 425 F. oven 4 minutes, or until lightly browned. Chill; fill center with remaining fruit. |
