K'S Strawberry Meringue Pie
A light and airy strawberry meringue pie with crunchy cracker crust, sweet strawberries, and whipped cream, perfect for summer gatherings or special occasions.
Ingredients
Instructions
- Beat egg whites and baking powder until frothy and soft peaks form.
- Gradually add sugar, beating until whites are stiff and glossy.
- Add vanilla to the meringue mixture.
- Fold in finely crushed cracker crumbs and coarsely chopped pecans.
- Spread the meringue mixture in a buttered 9 or 10-inch pie plate, building up the sides to form a shell.
- Bake in a 225°F oven for 35 minutes or until lightly browned.
Tips & Substitutions
When making the meringue, ensure your mixing bowl is completely clean and dry to achieve the best volume. If you don’t have pecans, walnuts or slivered almonds can be used as a substitute. For a fruitier twist, consider adding a layer of fresh strawberries between the meringue and whipped cream. This pie is a delightful companion to the 'Better Than Dessert' Sweet Potato Casserole.
Serving Suggestions
Serve this pie chilled, topped with additional whipped cream and fresh strawberries for an extra touch. It pairs wonderfully with a scoop of vanilla ice cream or a slice of Marbled Pumpkin Cake for a delightful dessert spread. A light, fruity beverage such as lemonade or iced tea complements the flavors beautifully.
Storage & Reheating
Store any leftover pie in the refrigerator, covered loosely with plastic wrap to prevent the meringue from becoming soggy. It’s best enjoyed within 2-3 days. If you need to reheat, gently warm individual slices in the microwave for 10-15 seconds, but it's best served chilled.
Nutrition & Diet Analysis (per serving)
Each serving of K'S Strawberry Meringue Pie contains roughly 1172 calories, with 24g protein, 163g carbohydrates, and 49g fat. It is an excellent source of iron (140% of the Daily Value), vitamin A (109% of the Daily Value), and calcium (57% of the Daily Value), and a good source of potassium. Note that it is relatively high in sodium, at 1211mg per serving (53% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh strawberries instead of frozen?
Yes, fresh strawberries can be used instead of frozen ones. Just make sure to slice them thinly and toss them with a little sugar to enhance their sweetness. This will also help to create a juicy layer that complements the meringue and whipped cream beautifully.
What if I don't have heavy cream for whipping?
If you don’t have heavy cream, you can substitute it with a non-dairy whipped topping or a mixture of milk and butter. For a healthier option, Greek yogurt can also be whipped and used as a lighter alternative, though the flavor and texture will differ slightly.
How do I know when the meringue is done baking?
The meringue is done when it is lightly browned and firm to the touch. You can gently tap the surface; it should feel dry and not sticky. Be careful not to overbake, as this can cause the meringue to crack. Keep an eye on it while it bakes at 225°F.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).