Gooseberry Meringue Pie


  • 2 cans Oregon Fruit Gooseberries, drained, reserve liquid from one can
  • ½ cup Water
  • 3/4 cup Sugar
  • 3 tablespoons Cornstarch
  • 1/8 teaspoon Salt
  • 2 well beaten Egg Yolks, whites reserved for meringue
  • 2 tablespoons Melted Butter or Margarine
  • ¼ teaspoon Vanilla Extract
  • Baked 9-inch Pastry Shell or Pastry Tart Shells
  • 2 Egg Whites (reserved from separating the yolks)
  • ¼ teaspoon Cream of Tartar
  • ¼ cup Sugar


  1. Mix reserved liquid, water, sugar, cornstarch, and salt in a medium saucepan. Add well-beaten egg yolks and melted butter or margarine. Cook over medium heat until thickened, stirring constantly. Add vanilla extract, then stir in gooseberries, cool. Once cooled pour mixture into already baked pastry shell.
  2. To make meringue, beat the egg whites and cream of tartar together at medium speed for about 1 minute or until soft peaks form. Add sugar 1 tablespoon at a time, beating at high speed until stiff, glossy peaks form. Spoon meringue lightly on pie, sealing to the crust to prevent shrinking.
  3. Bake in a 350 degree oven until delicately browned, about 12 minutes. Cool slowly out of draft.


Make 1 pie

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