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Strawberry Meringue Pie

Clara Ward
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Course Dessert


  • 3 egg whites
  • 1/4 teaspoon baking powder
  • 1 cup sugar
  • 1/2 cup chopped pecans
  • 12 saltine crackers
  • 1 teaspoon vanilla


  • Whip egg whites until fluffy and stand in peaks; gradually add 1 cup sugar and beat some more.
  • Crush the crackers and mix with the baking powder.
  • Carefully fold the crackers, chopped pecans and vanilla into the egg whites. Spread mixture evenly into a buttered pie plate.
  • Bake at 350 degrees for 30 minutes.
  • Cool before adding berries and cream.


1 pint fresh strawberries or 16 ounces frozen strawberries with juice (I always use fresh ones.)
1 pint whipping cream, whipped Slice fresh strawberries, add about 3 tablespoons of sugar.
Let stand awhile. (If using frozen berries, thaw and drain and add 1 tablespoon sugar.)
Drain slightly and fold into whipped cream. Spread into pie crust and let pie chill for 3 or 4 hours before serving. Can be made the night before.
Shelly’s birthday pie
(via Ann Jensen, student at Haynes)
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