Mmmm-mmm-mmm

Thanks to the Newsboys, we've known for years that "they don't serve breakfast in Hell."  I am reasonably certain, however, that dessert will be served in Heaven, and on the menu you will find this tasty pie!

And so you don't have to wait until you reach the pearly gates, I will give you the recipe right here!  It's a slightly labor-intensive recipe, but trust me, it is SO worth it!

White Chocolate Cranberry Pie

Meringue Crust

4 egg whites

1 cup sugar

1/4 tsp. cream of tartar

Heat oven to 275 degrees.  Beat egg whites and cream of tartar until frothy.  Gradually beat in sugar, 1 Tbs. at a time.  Beat until very stiff and glossy.  Spread in sprayed 9" pan, spread meringue in the pan and mold to make a pie crust, not flat across.  Bake for 1 hour, turn off oven and leave shell in oven until oven is completely cool, do not open oven door.  When oven is cool, remove pie shell from oven.

Cranberry Filling

1 can whole cranberry sauce 

1 Tbs. cornstarch

2 Tbs. granulated sugar

Combine ingredients in heavy saucepan over low heat, stirring constantly until mixture boils, boil 1 minute, remove from heat.  Cool.

White Chocolate Filling

1 1/2 cups white chocolate chips

1 egg

2 Tbs. water

1/4 almond extract

2 cups heavy whipping cream

2 Tbs. powdered sugar

1 tsp. vanilla

Melt white chocolate chips in top of double boiler.  In medium size bowl, beat egg with water.  Gradually stir half of melted chips into egg mixture, mix thoroughly, then stir mixture into remaining chips in double boiler and cook over hot water until thickened and thoroughly cooked (7-10 minutes).  Stir in almond extract; cool.  Whip cream with powdered sugar and vanilla until soft peaks form.  Fold 1/2 of whipped cream into egg mixture (remaining whipped cream is for top of pie).

To assemble: Spoon 1/2 of chocolate mixture into shell, next spread 1/3 of cranberry mixture over that, then remaining chocolate mixture, ending with remaining cranberry mixture.  Top with layer of whipped cream.  Chill for several hours.