*FLUFFY STRAWBERRY MERINGUE PIE

By stepjo7269

Taste of Home's Country Woman

Ingredients

• Directions:
• 3 egg whites
• 1/4 teaspoon cream of tartar
• 1 cup sugar
• 1/2 cup crushed saltines (about 12 crackers)
• 1/2 cup chopped pecans
• 1 teaspoon vanilla extract
• 2 pints fresh strawberries, divided
• 4 cups miniature marshmallows
• 1 carton (8 ounces) frozen whipped topping, thawed
• Red food coloring, optional
• ●In a bowl, beat egg whites and cream of tartar on medium speed until soft peaks form. gradually beat in sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. ●Fold in the crackers, pecans and vanilla.
• ●Spread onto the bottom and up the sides of a greased 10-in. deep-dish pie plate. Bake at 350 degrees for 25-30 minutes or until meringue is lightly browned. Cool on a wire rack.
• ●Set aside one strawberry for garnish. Slice half of the strawberries; set aside.
• ●In a bowl, mash the remaining strawberries; drain juice, reserving 1/2 cup.
• ●In a saucepan, combine marshmallows and reserved juice. Cook and stir over low heat until marshmallows are melted. Refrigerate until partially set.
• ●Fold the sliced and mashed strawberries and whipped topping into marshmallow mixture. Add food coloring if desired.
• ●Spoon into meringue shell. Garnish with the reserved strawberry.
• ●Refrigerate for 3 hours or until set. Refrigerate leftovers. Yield: 8-10 servings.
• 3 egg whites
• 1/4 teaspoon cream of tartar
• 1 cup sugar
• 1/2 cup crushed saltines (about 12 crackers)
• 1/2 cup chopped pecans
• 1 teaspoon vanilla extract
• 2 pints fresh strawberries, divided
• 4 cups miniature marshmallows
• 1 carton (8 ounces) frozen whipped topping, thawed
• Red food coloring, optional
• Directions:
• ●In a bowl, beat egg whites and cream of tartar on medium speed until soft peaks form. gradually beat in sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved.
• ●Fold in the crackers, pecans and vanilla.
• ●Spread onto the bottom and up the sides of a greased 10-in. deep-dish pie plate. Bake at 350 degrees for 25-30 minutes or until meringue is lightly browned. Cool on a wire rack.
• ●Set aside one strawberry for garnish. Slice half of the strawberries; set aside.
• ●In a bowl, mash the remaining strawberries; drain juice, reserving 1/2 cup.
• ●In a saucepan, combine marshmallows and reserved juice. Cook and stir over low heat until marshmallows are melted. Refrigerate until partially set.
• ●Fold the sliced and mashed strawberries and whipped topping into marshmallow mixture. Add food coloring if desired.
• ●Spoon into meringue shell. Garnish with the reserved strawberry.
• ●Refrigerate for 3 hours or until set. Refrigerate leftovers.

Details

Servings 8

Preparation

Step 1

281 calories/serving