Fluffy Strawberry Meringue Pie |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 10 |
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The most wonderful light strawberry pie I have ever tasted. Got the recipe from a friend here in the Bahamas. Ingredients:
3 egg whites |
1/4 teaspoon cream of tartar |
1 cup sugar |
1/2 cup saltine, crushed (about 12 crackers) |
1/2 cup pecans, chopped |
1 teaspoon vanilla extract |
2 pints fresh strawberries, divided |
4 cups miniature marshmallows |
1 (8 ounce) carton frozen whipped topping, thawed |
red food coloring (optional) |
Directions:
1. In a mixing bowl, beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time on high until stiff glossy peaks form and sugar is dissolved. Fold in the crackers, pecans and vanilla.
2. Spread onto the bottom and up the sides of a greased 10-inch deep dish pie plate. Bake at 350 degrees for 25 - 30 minutes or until meringue is lightly browned. cool on wire rack.
3. Set aside one strawberry for garnish. Slice half of the strawberries; set aside. In a bowl, mash the remaining strawberries; drain juice reserving 1/2 cup. In a saucepan, combine marshmallows and reserved juice. Cook and stir over low heat until marshmallows are melted. Refrigerate until partially set.
4. Fold the sliced and mashed strawberries and whipped topping into marshmallow mixture. Add food coloring if desired. Spoon into meringue shell. Garnish with the reserved strawberry. Refrigerate for 3 hours or until set. Refrigerate leftovers.
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