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Fluffy Strawberry Meringue Pie

By mewmew on June 19, 2006

Photo by mewmew

0 Reviews

Photo by mewmew

About This Recipe

"The most wonderful light strawberry pie I have ever tasted. Got the recipe from a friend here in the Bahamas."

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.
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.
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.
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.

No Notes

Serving Size: 1 (153 g)

Servings Per Recipe: 8