You are here: Home » Recipes » Berry-Topped Pudding Pie Berry-Topped Pudding Pie Recipe by American Heart Association Yield 8 servings In warm weather, meringues will get gummy after a few days, so it’s best to serve this dessert within 24 hours. American Heart Association PrintEmail Ingredients -- Canola or corn oil for pie pan2 large egg whites1/2 teaspoon vanilla extract1/8 teaspoon cream of tartar1/8 teaspoon salt1/2 cup sugar3/4 cup walnuts or pecans, finely chopped1 small package fat-free, sugar-free instant lemon or vanilla pudding mix, prepared with 2 cups cold fat-free milk12 ounces fresh berries or other fruit, sliced if needed1/2 cup fat-free frozen whipped topping, thawed (optional) Instructions Preheat the oven to 300F. Pour a small amount of oil onto a paper towel and lightly wipe the bottom and side of an 8- or 9-inch pie pan. In a large mixing bowl, using an electric mixer, beat the egg whites, vanilla, cream of tartar, and salt on medium speed until foamy. With the mixer still running, gradually add the sugar in a slow, steady stream, until stiff peaks form. (The peaks shouldn’t fold over when the beater is lifted.) Very gently fold in 1/2 cup of the nuts. Using a flexible spatula or rubber scraper, spread the meringue over the bottom and up the side of the pie pan and onto the lip of the pan, but not over the edge of the pan. Sprinkle the bottom of the pan with the remaining nuts. Bake for 50 minutes, or until the meringue is firm and lightly browned. Transfer to a cooling rack and let cool completely, at least 2 hours. Using the package directions, prepare the pudding. Spread over the cooled crust. Arrange the fruit decoratively over the pudding. Top with the whipped topping. Recipe courtesy Alton Brown for the American Heart Association.