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Martha Washington Pies

 Martha Washington Pies
This recipe was handed down to me by my mother. It's so easy to make and always gets compliments. I like topping the nutty meringues with strawberries at Christmas, and I use peaches during the summer. —Ginger Clark of Hinesville, Georgia
9 ServingsPrep: 30 min. Bake: 25 min. + standing


  • 4 egg whites
  • 1/4 teaspoon cream of tartar
  • 1 cup plus 1 tablespoon sugar, divided
  • 1 cup finely chopped pecans
  • 1/2 cup crushed saltines (about 12 crackers)
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • 6 cups sliced fresh strawberries
  • 2/3 cup reduced-fat whipped topping


  • In a large bowl, beat egg whites and cream of tartar on medium speed
  • until soft peaks form. Gradually beat in 1 cup sugar, 2 tablespoons
  • at a time, on high until stiff glossy peaks form and sugar is
  • dissolved.
  • Fold in nuts, crackers and vanilla. Drop by rounded 1/3 cupfuls onto
  • parchment-lined baking sheets. Shape into 3-1/2-in. rounds with the
  • back of a spoon.
  • Bake at 300° for 25-30 minutes or until set. Turn oven off; leave
  • in oven with door closed for 2 hours. Toss strawberries with the
  • remaining sugar; spoon 2/3 cup into each shell. Dollop each with
  • whipped topping. Yield: 18 servings.
Nutritional Facts: One serving equals 253 calories, 11 g fat (2 g saturated fat), 0 cholesterol, 78 mg sodium,

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Martha Washington Pies (continued)

Nutritional Facts: 38 g carbohydrate, 4 g fiber, 4 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.