FLUFFY STRAWBERRY MERINGUE PIE
My husband and I are grain and dairy farmers...and big fans of strawberries. The fruit I pick often ends up in this pie. The combination of the cool creamy berry filling and the delightfully different meringue crust guarantees you'll hear, "Pass the pie, please", all around the table.
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 8-10 servings.
Number Of Ingredients 10
Steps:
- 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° 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.
Nutrition Facts :
FLUFFY STRAWBERRY MERINGUE PIE
Make and share this Fluffy Strawberry Meringue Pie recipe from Food.com.
Provided by Chef mariajane
Categories Pie
Time 30m
Yield 8-10 serving(s)
Number Of Ingredients 10
Steps:
- In a mixing bowl, beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually beat in sugar 1 tablespoons 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-inch deep pie pan. Bake at 350F for 25-30 minutes or until meringue is lightly browned. Cool on a wire rack. Set aside 1 strawberry for garnish.
- Slice half the strawberries and 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. Spoon into meringue shell. Garnish with reserved strawberry.
- Refrigerate for 3 hours or until set.
Nutrition Facts : Calories 408.4, Fat 16.4, SaturatedFat 9.8, Sodium 82.4, Carbohydrate 65.2, Fiber 2.5, Sugar 53.8, Protein 3.8
STRAWBERRY RHUBARB MERINGUE PIE
Provided by Food Network
Categories dessert
Time 51m
Yield 8 to 10 servings
Number Of Ingredients 19
Steps:
- Roll out the dough 1/8-inch thick on a floured surface and fit into a 9-inch pie plate. Crimp the edge decoratively and prick the bottom with a fork. Chill for 30 minutes.
- Preheat oven to 425 degrees F.
- Line the shell with waxed paper and fill the paper with raw rice. Bake in the lower third of the oven for 15 minutes. Remove the rice and paper carefully and brush the shell with the egg wash. Bake the shell for 15 minutes more, or until golden. Let it cool on a rack. The shell can be made 1 day ahead and stored, covered loosely, in a cool, dry place.
- In a large bowl let the rhubarb macerate with 3/4 cup of the granulated sugar for 1 hour. In a saucepan combine the rhubarb mixture with the cinnamon and cloves and bring to a bowl. Simmer, stirring occasionally, until the rhubarb is almost tender. Add the strawberries and simmer, stirring, until the rhubarb is tender.
- In a small bowl combine the cornstarch and the liqueur and add to the rhubarb mixture, stirring. Cook over moderately low heat until thickened. Transfer the filling to a bowl and let it cool. Chill, covered, overnight.
- Preheat the oven to 350 degrees F.
- In a bowl with an electric mixer beat the egg whites until foamy. Add the cream of tartar and salt and beat until the whites hold soft peaks. Beat in the remaining 1 cup granulated sugar, a little at a time, and beat until the whites hold stiff peaks. Beat in the vanilla and transfer 1/3 of the meringue to a pastry bag fitted with a decorative tip.
- Spoon the filling into the shell and spread the remaining meringue over it, smoothing the top. With the tip of a small knife, score the top, forming a latticework pattern. With the pastry bag, pip meringue over the top of the pie, following the lattice design.
- Sift the confectioners? sugar over the pie and bake it on a baking sheet in the middle of the oven to 10 minutes. Put the pie under a preheated broiler about 4 inches from the heat until golden.
- In a bowl, blend the flour, butter, shortening, and salt until the mixture resembles meal. Add the water, tossing with a fork and adding more water if necessary to form a soft by not sticky dough. Form the dough into a ball, dust it with flour, and chill, wrapped in wax paper, for 1 hour. The dough can be made 2 days ahead and kept refrigerated, wrapped in plastic wrap. It can be frozen for 1 month, wrapped in plastic wrap and foil.
- Yield: dough for 1 single-crust 9-inch pie.
STRAWBERRY RHUBARB MERINGUE PIE
This is a nice summer treat. Fruit must be fresh, I have tried it with frozen and it did not turn out.
Provided by queenbeatrice
Categories Pie
Time 40m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees Fahrenheit.
- Pierce bottom of pie crust with a fork about 5 or 6 time; bake for 10 minutes, or until golden.
- Cool.
- In pan over medium-high heat, cook next 5 ingredients for 5 minutes.
- In bowl, combine cornstarch with 3 tbsp water; add to fruit.
- Bring to a boil. Let simmer 2 minutes; pour into pie crust.
- In bowl of electric mixer, beat remaining ingredients 4 minutes, or until stiff peaks form; spread over hot filling.
- Bake 3 minutes.
- Let cool.
Nutrition Facts : Calories 310.5, Fat 7.8, SaturatedFat 1.9, Sodium 152, Carbohydrate 57.4, Fiber 3.2, Sugar 37.6, Protein 4.2
FRESH STRAWBERRY MERINGUE
A fresh and light strawberry dessert. Looks so impressive, but only you will know how easy it is to make! Originally from a local Methodist church cookbook.Prep time does not include chilling time.
Provided by Leslie in Texas
Categories Dessert
Time 2h
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Combine egg whites, cream of tartar, and salt with 1/2 teaspoon of the vanilla in a large bowl.
- Beat with an electric mixer until partially stiff.
- Add sugar gradually, beating until stiff.
- Spread meringue about 1 inch thick over a buttered 9 inch pie plate, building up a high fluffy border.
- Bake in a preheated 275 degree oven for 1 hour or until it feels dry and firm.
- Meringue shell will crack while it's baking.
- Let cool in plate.
- Cream 2 cups powdered sugar,butter, and egg yolks until light and fluffy, then beat in lemon juice and peel.
- Spread over meringue shell.
- Wash, drain, and hull strawberries,reserving a few for garnish. Arrange berries over over creamy layer,pressing down lightly.
- Whip cream,remaining powdered sugar,unflavored gelatin, and remaining vanilla until stiff; spread over berries.
- Chill in refrigerator for several hours or overnight.
- Garnish with reserved berries and serve.
Nutrition Facts : Calories 418.6, Fat 18.7, SaturatedFat 11.3, Cholesterol 121.7, Sodium 111.2, Carbohydrate 61.4, Fiber 0.9, Sugar 58.7, Protein 3.6
STRAWBERRY-MERINGUE PIE
Provided by Barb Peters
Categories Egg Dessert Bake Low Fat Strawberry Spring Healthy Self Kidney Friendly Dairy Free Peanut Free Tree Nut Free Soy Free
Yield Makes 8 servings
Number Of Ingredients 9
Steps:
- Heat oven to 375°F. Coat a 9" pie plate with cooking spray; pour in crumbs; press to form an even layer. Bake 15 minutes. Mash 2 cups berries with 1 cup sugar and salt in a medium pan over medium heat. Bring to a boil; stir. Add gelatin; stir until dissolved. Remove from heat; add 1 tsp vanilla and remaining 2 cups berries. Mix egg whites and cream of tartar in a bowl; beat until soft peaks form. Add remaining 2 tbsp sugar and remaining 1/2 tsp vanilla; beat until stiff. Spoon berries onto piecrust; top with meringue. Bake 12 minutes. Cool; refrigerate at least 3 hours.
FLUFFY STRAWBERRY MERINGUE PIE
The most wonderful light strawberry pie I have ever tasted. Got the recipe from a friend here in the Bahamas.
Provided by mewmew
Categories Pie
Time 50m
Yield 8-10 serving(s)
Number Of Ingredients 10
Steps:
- In a mixing 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-inch deep dish pie plate. Bake at 350 degrees for 25 - 30 minutes or until meringue is lightly browned. cool on 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.
Nutrition Facts : Calories 363, Fat 12.8, SaturatedFat 6.7, Sodium 78.8, Carbohydrate 61.9, Fiber 2.5, Sugar 50.5, Protein 3.6
STRAWBERRY LEMON MERINGUE PIE
If you like lemon meringue pie you'll love this summer strawberry twist!! Simply layer slices of fresh strawberries over our easy lemon filling, top with meringue and bake -
Provided by Chef mariajane
Categories Pie
Time 50m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 325°F.
- Beat egg yolks. Whisk in sweetened condensed milk, lemon juice and lemon zest. Pour into prepared crust.
- Bake in preheated oven 25 minutes. Remove from oven. Increase oven temperature to 350°F.
- Place sliced strawberries over baked filling.
- Beat egg whites with cream of tartar until foamy; gradually add sugar, beating until stiff peaks form, but not dry. Spread meringue on top of strawberries, sealing carefully to edge of crust.
- Return to oven and bake for 10 minutes or until meringue is golden brown. Cool. Chill before serving, if desired,.
Nutrition Facts : Calories 333.6, Fat 13.8, SaturatedFat 5, Cholesterol 94.9, Sodium 207.1, Carbohydrate 46.3, Fiber 1.2, Sugar 33.5, Protein 7.7
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