Are you ready for the long weekend? Interested in making a dessert that will be show stopping? Try Mimi's Strawberry Meringue Pie! We posted this lovely pie last August and thought it needed a replay. Especially since berry season is right around the corner for those of us in the Great Lakes region - finally! Enjoy! - Cares
Before I explain too much about my special occasion dessert (everyday is a special
occasion at my age so I eat this often), I want you to see it for yourself...from this angle.
And from this angle.
Huge smiles just happen when this dessert is served.
I'm a self-declared chocoholic but, I count this as my all time favorite!!!
What you will need to make my delicious Strawberry Meringue Pie:
Strawberries, sugar, eggs, cream of tarter, lots of whipping cream, and an unbaked
pie crust...yours or theirs.
To begin…drop room temperature egg whites into an absolutely clean mixing bowl and...beat away.
Beat, beat, beat, until stiff peaks begin to form.
Start to add the sugar about 1 T at a time. It’s very important to add it slowly. Add all the sugar this way and when you can turn the bowl upside down and nothing moves…you're good!
Now dump all that sweet meringue into the middle of the unbaked pie crust...don't
smooth it out - just dump it!!
Now bake it…1 hour in a 350℉ oven.
Now for the berries…spray them, drain them and core them.
Then pile those yummy berries right in the middle of the meringue and try not to
smush the meringue too much.
Pile on the fresh whipped cream and top with the biggest berry you have!
A thing of beauty and a joy forever or at least…while you are devouring it!
With love from,
Here's the recipe:
Strawberry Meringue Pie
1 cup sugar
4 egg whites, at room temperature
1-2 quarts of strawberries, depending on the size (save a big berry or two for the top)
1 unbaked pie crust
1 quart whipping cream, whipped
Preheat oven to 350℉.
Beat egg whites until very stiff peaks form. Very slowly add sugar 1T at a time,
beating after each addition.
Pour meringue right into the center of an unbaked pie crust. Bake at 350℉ for 1 hour.
Cool completely. Pile 1-2 quarts of clean, dry berries in the center of the pie - trying not to crush the meringue too much. Top the berries with fresh whipping cream and garnish the very top with 1 or 2 of the biggest berries.
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