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Strawberry Cream Meringue Pie

Author: Susan Reid

Strawberry Cream Meringue Pie Recipe

Ripe red strawberries cook into a smooth, creamy filling that intensifies the berries' flavor. Crowned with sweet swirls of toasted meringue, this is a gorgeous pie.

At a glance

Prep
Bake
Yield
one 9" pie
Nutrition information

Ingredients

Choose your measure:

Crust

Filling

  • 1 cup sugar
  • 1 tablespoon Instant ClearJel, optional; for improved thickening
  • 6 cups fresh strawberries, washed, hulled, and sliced
  • 1/4 teaspoon salt
  • 6 tablespoons King Arthur Unbleached All-Purpose Flour
  • 1 tablespoon unsalted butter
  • 1 tablespoon fresh lemon juice
  • 3 large egg yolks (reserve the whites for the topping)
  • 2 tablespoons heavy cream

Topping

  • 3 large egg whites (reserved from filling)
  • 1/4 teaspoon cream of tartar
  • 3/4 cup sugar
  • 1/3 cup water
  • 1 tablespoon cornstarch

Instructions

  1. Preheat the oven to 400°F.
  2. To shape the crust: Roll the pastry into a 12" circle and place it in a 9" pie pan that's at least 1 1/2" deep. Crimp the edges, and prick the bottom with a fork.
  3. Line the pastry with parchment or foil and place pie weights inside. Bake the crust for 18 minutes, until set but not browned. Remove it from the oven and remove the weights and liner.
  4. To make the filling: Combine the sugar and optional ClearJel in a medium saucepan. Add the strawberries, salt, flour, butter, and lemon juice, and stir to combine. Let sit for 10 minutes to allow the strawberries to release their juice, then cook the fruit over medium heat until the butter is melted.
  5. Whisk the egg yolks and cream together in a medium heatproof bowl. Add some of the hot liquid from the berries to the yolk mixture and mix well.
  6. Add the yolk mixture back to the saucepan and cook, stirring constantly, until the mixture comes to a boil. Remove from the heat and let the mixture cool to lukewarm.
  7. Pour the filling into the partially baked crust. Reduce the oven temperature to 350°F and bake the pie for 20 minutes.
  8. To make the topping: While the pie bakes, place the reserved egg whites and cream of tartar in a mixing bowl and beat at medium-high speed until foamy and white. With the mixer running, gradually add the sugar and beat until the meringue is shiny and holds a soft peak.
  9. Place the water and cornstarch in a microwave-safe measuring cup and stir well. Microwave in 30-second bursts, stirring after each, until the mixture thickens and becomes translucent. Beat the warm gel into the meringue.
  10. To finish: Remove the pie from the oven and spoon the meringue over the top while the filling is still hot. Take care to ensure the meringue makes contact with the crust all around the edge.
  11. Return the pie to the oven and bake for 16 to 18 minutes, until the meringue is lightly browned. Remove the pie from the oven and let it cool completely before slicing.
  12. Store any leftovers, well wrapped, in the refrigerator for up to five days.

Nutrition Information

  • Serving Size 1 slice, 225g
  • Servings Per Batch 8
Amount Per Serving:
  • Calories 348
  • Calories from Fat 126
  • Total Fat 14g
  • Saturated Fat 5g
  • Trans Fat 0g
  • Cholesterol 78mg
  • Sodium 212mg
  • Total Carbohydrate 57g
  • Dietary Fiber 3g
  • Sugars 38g
  • Protein 6g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.