Don’t you just love it when a new fabulous recipe just drops into your lap? I know I sure do. My co-worker, K, brought this to work a couple of months ago and I knew then and there that this would be my Easter dessert. The meringue crust is so light and airy and the creamy filling is wonderful with the peaches.
I do need to tell you that this is not one of those recipes that you can just decide to make on a whim and have it ready in 30 minutes. Make sure and read the complete recipe because there is a time commitment to it, but it is so worth it. I wish I had a piece of this right now.
Below is the photo for the entire ingredient list, but I am breaking down the recipe into three steps.
For the crust:
6 egg whites, room temperature
1/2 tsp. cream of tartar
1/4 tsp. salt
1 3/4 cups granulated sugar
In a mixing bowl, beat the egg whites with the cream of tartar and salt until foamy. It should look like this:
Gradually add the granulated sugar, beating on high until stiff peaks form. Tis will probably take at least 5 minutes. Then it should look like this:
Spread evenly into a 9×13” greased baking dish. Bake at 275 degrees for 1 hour. Turn off the oven after the hour but DO NOT open the door. Allow the crust to cool in the oven for at least 12 hours. Again, do not open that oven door!
Before baking and cooling:
After baking and cooling:
For the filling:
8 oz. cream cheese, room temperature
1 cup powdered sugar
1 tsp. vanilla extract
2 cups whipping cream, whipped into stiff peaks
2 cups mini marshmallows
Beat the cream cheese, sugar and vanilla together until smooth. Gently fold in the whipped cream and marshmallows. (Note: I forgot the mix in the marshmallows so I just sprinkled them on top.) Chill for 4 hours.
For the topping:
2 cans peach pie filling (21 oz. each)
Spread the pie filling over the cream cheese layer. Chill and enjoy! I know this is a long recipe but it is so delicious that it is worth every second.
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