Print Options

Back to Strawberry Meringue Pie >

Full Page
3x5
4x6

Include these items:

Photos
Nutritional Facts
Reviews

Select reviews >

Strawberry Meringue Pie

"This great dessert is simple, so don't be put off by the long directions," says Kathleen Mercier of Orrington, Maine.

6-8 ServingsPrep: 20 min. Bake: 45 min. + cooling

Ingredients

3 egg whites
1/3 cup finely crushed saltines (about 10 crackers), divided
1 teaspoon vanilla extract
1/4 teaspoon cream of tartar
1/8 teaspoon salt
1 cup sugar
1/2 cup chopped pecans, toasted
4 ounces German sweet chocolate, chopped
2 tablespoons butter
4 cups halved fresh strawberries
1 cup heavy whipping cream
2 tablespoons confectioners' sugar

Directions

Place egg whites in a large bowl; let stand at room temperature for
30 minutes. Sprinkle 2 tablespoons cracker crumbs into a greased
9-in. pie plate; set aside.
Add vanilla, cream of tartar and salt to egg whites. Beat on medium
speed until soft peaks form. Gradually beat in sugar, 2 tablespoons
at a time, on high until stiff glossy peaks form and sugar is
dissolved. Fold in pecans and remaining cracker crumbs.
Spread evenly onto the bottom and up the sides of prepared pan. Bake
at 300° for 45 minutes. Turn oven off and do not open door; let

2 of 2

Strawberry Meringue Pie (continued)

Directions (continued)

cool in the oven overnight.
In a small heavy saucepan or microwave, melt chocolate and butter;
stir until smooth. Drizzle over crust. Let stand for 15 minutes or
until set. Top with strawberries.
In a chilled small bowl, beat cream until it begins to thicken. Add
confectioners' sugar; beat until soft peaks form. Spoon over
berries. Refrigerate leftovers. Yield: 8 servings.

Nutrition Facts: 1 piece equals 389 calories, 24 g fat (11 g saturated fat), 48 mg cholesterol, 131 mg sodium, 45 g carbohydrate, 3 g fiber, 4 g protein.