Strawberry Meringue Pie
This strawberry pie includes a thickened sauce made from the strawberries’ juice, which adds a glossy and cohesive element to the filling. The flavors are bright, fresh, and reminiscent of summer.
Strawberry Meringue Pie
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Ingredients
- 1 store bought graham cracker crust chilled
Filling
- 1 lb Strawberries fresh or frozen
- ⅓ cup granulated sugar
- 2½ tbsp cold water
- 1 tbsp lemon juice
- ½ tsp vanilla extract
- ¼ tsp salt
Meringue
- 3 large egg whites
- ¾ cup granulated sugar
- ½ tsp vanilla extract
- pinch of salt
Instructions
- Combine cold water and cornstarch into a slurry in a medium saucepan. Add the chopped strawberries, sugar, lemon juice, and salt. Place the saucepan over medium heat and stir regularly as the mixture begins to warm up.
- As the mixture boils, it will thicken quickly. Boil for one minute.
- Let the mixture cool for 5 minutes, then pour the filling into the chilled graham shell. Press a piece of plastic wrap onto the filling and chill the pie for at least 4 hours until completely cold and set.
- Mix egg whites and sugar in a stand mixer bowl. Set the bowl over a saucepan of simmering water, making sure the bottom of the bowl doesn't touch the water.
- Whisk the mixture constantly until the sugar dissolves or until the mixture reaches 160°F/71°C on a food thermometer.
- Remove the bowl from the saucepan. Add the vanilla extract and salt and place the bowl in your stand mixer fitted with a whisk attachment. Beat at high speed until stiff glossy peaks form. They should be thick and glossy with just a bit of a bend.
- Add meringue to pie as desired with offset spatula.
- Torch meringue so it's a golden brown.
- Serve chilled.
Servings: 8
This recipe is adapted from Baking with Butter.
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