Sunday, April 25, 2010

Fluffy Strawberry Meringue Pie

This recipe was demonstrated at the Taste of Home Cooking School that my sister and I attended. It's a rather unique recipe that uses odd ingredients to obtain delicious results.

The pie is great the way it was demonstrated but I am going to tweak this recipe the next time I make it. I'll blog about it when I do.

Fluffy Strawberry Meringue Pie

3 egg whites
1/4 t cream of tartar
1 C sugar
1/2 C crushed saltines (about 12 crackers)
1/2 C chopped pecans
1 t vanilla extract
2 pints fresh strawberries
4 cups of miniature marshmallows
1 carton of frozen whipped topping (thawed)

In a bowl, beat 3 egg whites and cream of tartar until soft peaks form. Gradually add sugar, mix on high until stiff glossy peaks form. Fold in crackers, pecans, and vanilla.

Spread onto the bottom and up the sides of a greased 10 inch deep dish pie plate. Bake at 350 for 25-30 minutes or until meringue is slightly brown. Cool.

Set aside two strawberries for garnish. Slice half of the strawberries, set aside. In a bowl, mash the remaining strawberries.

In a sauce pan combine marshmallows and smashed strawberries. Cook over low heat until marshmallows are melted. Place in refrigerator until partially set.

Fold the sliced strawberries and whipped topping into the marshmallow mixture. Spoon into meringue shell. Garnish with sliced strawberries. Refrigerate for 3 hours or until set.

Place all leftovers in refrigerator.

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