Fluffy Strawberry Meringue Pie

I got this out of a Country Cooking Book. It makes a beautiful presentation. Bridal showers and baby showers are perfect occasions, but dinner is a good one too. VERY yummy.

• Ready In: 1 hr
• Serves: 8-10
• Yields: 1 pie

Ingredients

• 3  egg whites
• 1⁄4 teaspoon cream of tartar
• 1  cup sugar
• 1⁄2 cup  crushed  saltine
• 1⁄2 cup  chopped pecans
• 1  teaspoon vanilla
• 2  pints fresh strawberries
• 4  cups mini marshmallows
• 8  ounces Cool Whip

Directions

1. In a mixing bowl, beat egg whites and cream of tartar, until soft peaks form. Gradually add sugar till stiff glossy peaks form and sugar is dissolved. Fold in crackers and pecans and vanilla.
2. Spread on bottom and up sides of a greased 10 inch deep dish pie plate. Bake at 350* for 20-25 minutes or till lightly browned. Cool completely.
3. Slice the strawberries and mash slightly. Drain juice and reserve 1/2 cup. In a saucepan, combine marshmallows and reserved juice. Cook and stir over medium heat till marshmallows are melted. Refrigerate till cooled and partially set. Remove from fridge and add strawberries and whipped topping to marshmallow mixture. Add a drop of red food coloring if desired. Spoon mixture into meringue shell and smooth top. Refrigerate several hours or overnight to set completely.
4. Note: prep time does not include chill time.