Surprise Strawberry Meringue Pie
Submitted by baldy
Crushed crackers folded into stiff meringue with pecans create a crispy-chewy crust that bakes into a pie shell, topped with whipped cream and fresh strawberries.
YIELD
8 servingsPREP
10 minCOOK
30 minREADY
40 minThis is the pie that makes people ask what kind of crust that is.
It’s a meringue crust, which sounds fancy but is basically beaten egg whites mixed with sugar, crushed crackers, pecans, and baking powder. When you bake it, the outside gets crisp and golden while the inside stays chewy like a macaroon. Let it cool completely, then pile on whipped cream and fresh strawberries for a dessert that tastes like strawberry shortcake met a pavlova.
The surprise is the texture contrast: crispy meringue, soft cream, juicy berries.
Chef Tips
- Beat egg whites to stiff (not dry) peaks for best structure
- Fold in crackers and nuts gently to maintain volume
- Butter the pie plate generously to prevent sticking
- Let the meringue cool completely before adding toppings or it will weep
Ingredients
Directions
Preheat oven to 350 deg.
Crush crackers fine (easiest to do in food processor).
Add baking powder, mix well. Set aside. Beat egg whites until stiff, not dry.
Beat in sugar, a little at a time. When whites hold stiff peaks, fold in vanilla, pecans, and crumbs, mixing well.
Pour into well-buttered 9 inch pie plate.
Bake 30 minutes until golden brown and firm.
Let cool. Garnish with whipped cream and strawberries.
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