Strawberry Meringue Pie
Submitted by ellenr13
Elegant meringue pie shell filled with fresh strawberries, chocolate drizzle, and billowy whipped cream. This crispy, nutty crust bakes overnight in a cooling oven.
YIELD
12 servingsPREP
30 minCOOK
45 minREADY
75 minCrushed saltines and toasted pecans fold into stiff meringue creating a shell that bakes low and slow, then cools overnight in the turned-off oven.
The result is a crispy, melt-in-your-mouth crust with a subtle nutty sweetness.
Drizzled chocolate creates a barrier that keeps the meringue crisp under fresh strawberries and clouds of whipped cream.
Chef Tips
- Beat egg whites properly: Soft peaks first, then gradually add sugar until stiff and glossy
- Cool overnight in the oven: Don’t open the door; this prevents cracking
- Drizzle chocolate first: This waterproofs the shell and adds flavor
- Let chocolate set: Wait 15 minutes before adding berries
- Assemble close to serving: Add berries and cream within a few hours to keep the meringue crisp
Variations
- Use raspberries or mixed berries instead of strawberries
- Add a splash of liqueur to the whipped cream
- Swap pecans for walnuts or almonds in the meringue
Ingredients
Directions
Sprinkle 2 tablespoons cracker crumbs into a greased 9 inch pie plate.
In a mixing bowl, beat egg whites, cream of tartar and salt until soft peaks form.
Gradually add sugar; beat until stiff peaks form.
Fold in the vanilla, pecans and remaining cracker crumbs.
Spread meringue onto the bottom and up the sides of prepared pan.
Bake at 300℉ (150℃) for 45 minutes.
Turn oven off and do not open door; let cool in the oven overnight .
Melt chocolate and butter; drizzle over shell.
Let stand 15 minutes or until set.
Top with berries.
Whip the cream and confectioners’ sugar until soft peaks form; spoon over berries.
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