Strawberry Meringue Pie

I have heard you never try a new recipe when you are going to have company. You always stick with what you know tastes good and let your immediate family be the guinea pigs for the new stuff. Then there is ME. I take it as a challenge and try to find something new each time.

So I found this one on spark people (my favorite place to get recipes because they are healthy and tasty)

Canola Oil cooking spray
1 Cup Graham cracker crumbs
4 Cups sliced strawberries
1 cup plus 2 TBSP Sugar
1/4 tsp salt
1 envelope unflavored gelatin
1 plus 1/2 tsp vanilla extract
1/2 cup pasteurized eggs whites (I used egg whites it took 4 eggs to get 1/2 cup)
1/4 tsp cream of tartar

Directions:

Heat oven to 375.

Coat 9 inch pie pan with cooking spray.
Pour in crumbs to form an even layer.
Bake 15 Minutes. (Ok I cheated on this one bought a graham cracker crust)

In a medium pan over medium heat – Mash 2 cups of berries with 1 cup sugar and 1/4 tsp salt. Bring to a boil. Stir.

Add gelatin – stir until dissolved. (SOO don’t put it all in one spot BAD BAD BAD! spread the powder around the boiling sauce! )
Remove from heat.
Add 1tsp vanilla and remaining 2 cups of berries.

Mix egg whites and cream of tartar in a bowl.
Beat until soft peaks form.

Add remaining 2 Tbsp of sugar and 1/2 tsp vanilla
Beat until stiff peaks form.

Spoon berries into piecrust.
Top with Meringue.
Bake 12 minutes.
Cool – refrigerate at least 3 hours.
** note: you can use splenda in place of the sugar on the berries to lower the sugar content. However, I found the meringue still needs the sugar to come out ‘just right’ –T

Mine over flowed because the gelatin clumped together and I had to take it out. SOOOO although it tasted awesome it is the ugliest pie I have ever made! LOL

5.0 from 1 reviews

Strawberry Meringue Pie

 

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Prep time

20 mins

Cook time

15 mins

Total time

35 mins

 

Recipe type: Dessert

Serves: 8

Ingredients

• Canola Oil cooking spray
• 1 Cup Graham cracker crumbs
• 4 Cups sliced strawberries
• 1 cup plus 2 TBSP Sugar
• ¼ tsp salt
• 1 envelope unflavored gelatin
• 1 plus ½ tsp vanilla extract
• ½ cup pasteurized eggs whites (I used egg whites it took 4 eggs to get ½ cup)
• ¼ tsp cream of tartar

Instructions

1. Directions:
2. *Heat oven to 375.
3. *Coat 9 inch pie pan with cooking spray.
4. *Pour in crumbs to form an even layer.
5. *Bake 15 Minutes. (Ok I cheated on this one bought a graham cracker crust)
6. *
7. *In a medium pan over medium heat – Mash 2 cups of berries
8. with 1 cup sugar and ¼ tsp salt. Bring to a boil. Stir.
9. Add gelatin – stir until dissolved. (SOO don’t put it all in one spot BAD BAD BAD! spread the powder around the boiling sauce! )
10. *Remove from heat.
11. Add 1tsp vanilla and remaining 2 cups of berries.
12. *
13. *Mix egg whites and cream of tartar in a bowl
14. *Beat until soft peaks form.
15. *Add remaining 2 Tbsp of sugar and ½ tsp vanilla
16. *Beat until stiff peaks form.
17. *Spoon berries into piecrust.
18. *Top with Meringue.
19. *
20. Bake 12 minutes.
21. Cool – refrigerate at least 3 hours.
22. ** note: you can use splenda in place of the sugar on the berries to lower the sugar content. However, I found the meringue still needs the sugar to come out ‘just right’

2.2.6