Ingredients
- FOR THE CRUST:
- Makes 8 servings
- 3 egg whites, at room temperature for 30 minutes
- 1/4 tsp. cream of tartar
- 1/4 tsp. salt
- 3/4 cup sugar
- 1 tsp. vanilla
- FOR THE FILLING:
- 1/2 cup semisweet chocolate chips
- 1 1/2 to 2 tbsp. water
- 1 lb. strawberries
- 1 cup whipping cream
- 4 tbsp. sugar
Preparation
Step 1
To make meringue crust, beat egg whites until they turn opaque and foamy. Add cream of tartar and salt. Continue to beat egg whites until stiff peaks form. Gradually add 3/4 cup sugar as you continue to beat the eggs. Gently fold in the vanilla.
Grease a 9 in. pie plate. Spoon meringue into the pie plate and shape like a nest by using a spatula to push the mixture up beyond the sides of the plate.
Bake at 300 degrees 50 minutes. Turn off the oven but leave the crust inside to cool completely. If desired, you can leave the crust in overnight, which will result in a crisper crust.
In a saucepan, melt chocolate chips and 1 1/2 tbsp. of water. Add more water as needed to reach a creamy consistency. Spread over the crust.
Clean, hull and slice strawberries.
Beat cream in a chilled bowl, gradually adding 4 tbsp. sugar, until stiff peaks form. Fold strawberries into whipped cream. Pour strawberries and cream into chocolate-covered meringue crust. Serve, or refrigerate until ready to serve.
Note: Meringue will work best when kitchen isn't humid and when eggs are beaten in a metal or glass bowl without a speck of fat.
This recipe contains egg whites that have been sitting at room temperature more than a few minutes.