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Strawberry Marshmallow Meringue Pie

Servings: 1 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.