Becoming....a better cook: Baked Montana

This is a delicious cousin to the Baked Alaska

Start with pre-made Graham Cracker Crust
(I decided to use the mini tarts...just for fun!)

Add a few real Montana huckleberries....(I happened to still have a handful in my freezer from picking huckleberries at the Cabin this summer)

Add a scoop of Tillamook Mountain Huckleberry Ice-cream (sold at Dan's, Harmon's and Winco)

Cover with a Meringue....(make sure there is no Ice-cream showing)

Put the tarts or pie in the freezer for at least 5 hours

Bake at 500* for about 3-5 min or until the peaks of the Meringue are golden brown

Meringue (will cover 2 pies)
8 egg whites, room temperature
1/4 teaspoon cream of tartar
1 cup sugar

With electric mixer fitted with the whisk attachment, whip the egg whites and cream of tartar for 2 minutes on medium-high speed. Increase the speed to high and add the sugar in a slow stream until stiff, glossy peaks form.

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