How to make it

  • Preheat the oven to 350 degrees.
  • Coat a 10x15 baking dish with Crisco & flour spray
  • In a large bowl combine the flour, ½ cup sugar and the cubed butter
  • Cut the butter in until crumbly.
  • Add the vanilla and the egg yolks
  • Blend well by hand leaving small chunks of butter through out.
  • Press but not to hard the pie-bar mixture evenly into the oiled cooking dish.
  • Bake for 15-18 minutes
  • Note: Make the Meringue during the last 10 min. of this baking time.
  • To make the Meringur place the egg whites into a mixer bowl and beat at med/high until soft peaks form.
  • Add the Cream of tarter and beat at high speed for about a minute.
  • Add the ½ cup sugar one tablespoon at a time.
  • Continue to beat at high speed until stiff glossy peaks form.
  • Spread the raspberry pie filling over the top of the baked pie-bar mixture.
  • Pile the meringue on top of the rasberry pie filling, spread and seal the meringue to the edges of the baking dish.
  • Sprinkle the pecans evenly over the Meringue.
  • Bake for approx. 25-30 minutes, the meringue will be lightly browned.
  • Remove and cool on a rack.
  • Cut into serving size bars.
  • Best served warm
  • Keep the leftover desert in the refrigerator, I suggest that you microwave a few seconds to warm it back up.
Right out of the oven   Close

Reviews & Comments 2

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    " It was excellent "
    midgelet ate it and said...
    I agree !
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    " It was excellent "
    peetabear ate it and said...
    love it... five forks
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