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Strawberry Meringue Pie

 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


  • 3 egg whites
  • 1/3 cup finely crushed saltines (about 10 crackers), divided
  • 1 teaspoon McCormick® Pure 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


  • 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

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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.
Nutritional 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.