Ingrédients pour Fluffy Strawberry Meringue Pie
- 4 large egg whites, at room temperature
- 1/2 teaspoon cream of tartar
- 1 cup granulated sugar
- Saltine
- 1/2 cup chopped pecans
- 1 teaspoon vanilla extract
- Fresh Strawberries
- Mini Marshmallows
- Cool Whip
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Comment préparer Fluffy Strawberry Meringue Pie
- Preheat oven to 350°F (175°C). Grease a 10-inch deep-dish pie plate.
- In a clean, grease-free mixing bowl, beat egg whites and cream of tartar with an electric mixer until soft peaks form.
- Gradually add sugar, one tablespoon at a time, beating until stiff, glossy peaks form and the sugar is completely dissolved.
- Gently fold in the crushed graham crackers, pecans, and vanilla extract.
- Spread the meringue mixture evenly on the bottom and up the sides of the prepared pie plate.
- Bake for 20-25 minutes, or until the meringue is lightly browned.
- Remove from oven and let cool completely on a wire rack.
- While the meringue is cooling, prepare the strawberry filling: Slice strawberries and mash slightly. Drain the juice and reserve 1/2 cup.
- In a medium saucepan, combine the reserved strawberry juice and mini marshmallows.
- Cook over medium heat, stirring constantly, until the marshmallows are completely melted and the mixture is smooth.
- Remove from heat and let cool slightly.
- Refrigerate the marshmallow mixture until it is cooled and partially set (about 30 minutes).
- Remove from the refrigerator and gently fold in the sliced strawberries and whipped topping.
- Stir in a drop or two of red food coloring, if desired, for a more vibrant color.
- Spoon the strawberry mixture into the cooled meringue shell, spreading evenly to create a smooth top.
- Refrigerate for several hours, or preferably overnight, to allow the pie to set completely before serving.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
202g
Fat
33g
Carbs
20g
