This pie is an old recipe that I have had since I was a kid in the 1950’s. The pie crust must have it’s roots in Australia’s desert, pavlova. This pie was originally in the 1952 Betty Crocker Cookbook. This recipe is different because it is made in a pie pan with a circle of parchment paper in the pan. Also this recipe calls for crushed saltine crackers and nuts that is folded into the meringue to give it a wonderful texture. I also added a few videos to watch on how to make meringue.
This is a low cost desert to make and can be adjusted with less sugar and salt free crackers. I loved this pie as a kid. Some cooks are afraid to make meringue, but it is not hard. You just have to remember that your bowl and beaters are real clean before you use the mixer. Also you need to add the sugar gradually into the beaten egg whites. Then let them beat until you can’t feel the sugar between your fingers when you rub them. Sometimes it can take 5 minutes or more. To crush the soda crackers just put them in a baggie and roll them with a rolling pin. You fold them into the meringue with the nuts very gently.
Meringue is spread in pie plate leaving an indent in the center.
Meringue will sound hollow when gently tapped and with has slight cracks in it when done. After cool, fill with unsweetened strawberries. Cover with whipped cream. I used a piping bag with a star tip.
Fresh Strawberry Meringue Pie
- 3 egg whites
- 1/2 teaspoon of baking powder
- 1 cup of sugar
- 10 soda crackers crushed rolled fine
- 1/2 cup of chopped pecans or walnuts
- 1 1/2 quarts of strawberries
- 1 cup whipping cream
Beat egg whites and baking powder until stiff with electric mixer. Add sugar gradually while beating. Fold in gently cracker crumbs and then nuts. Spread in 9 inch pie pan and up the sides evenly. Bake for 30-45 minutes in a 300 degrees oven. Cool and fill with unsweetened strawberries. Whip cream until stiff peaks form, sweeten if desired. Top pie with whipped cream.