Strawberry Marshmallow Pie with Meringue Crust
This Strawberry Marshmallow Pie with Meringue Crust is guaranteed to be unlike anything you’ve ever had before. It’s so unique with it’s creamy dreamy strawberry filling & airy meringue crust, you’re going to instantly fall in love with it!
It’s strawberry season, y’all! That’s my favorite fruit season of all. I absolutely love the sweetness of in-season strawberries – especially when the berries are red all the way through. I can’t stand biting into a strawberry only to see a white core. You’re with me, right?
My Facebook friend, Maureen, shared this recipe a while back & because of the uniqueness of it, I was instantly intrigued. Before this recipe, I’d never once heard of a pie with a meringue crust. Usually meringue is a fluffy topping on top of a pie, most certainly not a crust. When meringue is baked into a crust, it takes on a whole other flavor and texture profile. The texture is light, airy, & chewy at the same time – and the flavor is so very good, but unlike anything I’ve ever had before so it’s definitely a hard one to describe… but it’s yummy, so that’s all that matters, right?!
The filling to this pie is a creamy strawberry marshmallow cloud. The sweetness of the fresh strawberries & the fluffiness of the marshmallows comes together in a beautiful dreamy concoction that is ever so delicious. I bet if unicorns were real, they’d dance & graze on this filling all day long. I know I
It’s a pretty easy recipe to throw together too – and I promise you that this pie is unlike any other pie you’ve ever had before.
Ready to make it? I know you are! I see that mouth a’ watering over there. 😉
Here’s what you need:
First things first. Let’s get that meringue crust made!
In a large bowl, beat together 3 egg whites with 1/4 teaspoon cream of tarter on medium speed until soft peaks form. Same process of making a meringue for say, a lemon meringue pie – but you’re gonna bake this into the most delicious & unique crust you’ve ever had the pleasure of sampling in all your days.
Gradually beat in 1 cup of sugar until stiff glossy form & the sugar is dissolved.
Fold in 1/2 cup chopped pecans, 1/2 cup crushed saltines (yes saltines, trust me here!), & 1 teaspoon of vanilla extract.
Spread the meringue onto the bottom & up the sides of a greased 9 to 10 inch deep dish pie plate.
Bake at 350 degrees for 25-30 minutes or until meringue is lightly browned. Cool on a wire rack.
While the meringue crust is cooling, begin preparing the creamy dreamy strawberry marshmallow filling. If any unicorns happen to appear while making this delicious crust, don’t tell the government because we all know how that would go. 😉
You’ll need 2 pints of strawberries for the filling. Slice 1 pint of strawberries (except for one strawberry to use as garnish) & set aside. In a bowl, mash up the other pint of strawberries; drain the juice, reserving 1/2 cup of it & discarding of the rest.
In a saucepan, combine the 1/2 cup reserved juice with 4 cups of miniature marshmallows.
Cook & stir over low heat until the marshmallows are melted. Refrigerate until partially set.
Fold the sliced strawberries & whipped topping into the marshmallow mixture.
Spoon the filling into the meringue crust. Garnish with the remaining strawberry. I sliced mine into a fan style for the garnish because I thought it looked ever-so-pretty! Don’t ya think?!
And boy – is this pie good or what! I just love it.
Strawberry Marshmallow Meringue Pie
- 3 egg whites
- 1/4 teaspoon cream of tarter
- 1 cup sugar
- 1/2 cup crushed saltines (about 12 crackers)
- 1/2 cup chopped pecans
- 1 teaspoon vanilla extract
- 2 pints fresh strawberries
- 4 cups miniature marshmallows
- 1 carton (8oz) Cool Whip, thawed
In a large 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 9 to 10 inch 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 in.
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