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Ingredients
- 3 x egg whites
- 1 c. sugar
- 1/2 tsp baking pwdr
- 10 x saltine crackers finely
- Â Â crushed
- 1/2 c. pecans minced
- 4 c. strawberries washed and
- Â Â stemmed
- 1/2 c. powdered sugar sifted
- 1 c. water
- 1/2 c. sugar
- 1 Tbsp. cornstarch
- 3 dsh red food coloring
- Â Â whipped cream lightly
- Â Â sweetened or possibly
- Â Â ice cream for garnish
Directions
- Crust. Preheat oven to 300 degrees. Butter a 9-inch pie pan. In a medium bowl, beat egg whites till stiff peaks form. Combine sugar and baking pwdr. Using a rubber spatula, fold sugar-baking pwdr mix into egg whites. Mix in cracker crumbs and nuts. Push meringue gently into prepared pan; spread proportionately over bottom and up sides of pan. Bake 30 min. Crust will be delicately browned. Cold completely before filling.
- Filling. In a large bowl, combine 3 c. of strawberries with powdered sugar. Set aside. In a small saucepan, cook remaining c. of strawberries in water over low heat JUST till strawberries are tender. Strain. Reserve juice. Combine sugar and cornstarch; add in to strawberry juice and return to saucepan. Cook till juice is thick and clear; add in coloring. Arrange reserved whole strawberries in crust, and pour over glaze. Chill. Serve with lightly sweetened whipped cream or possibly ice cream.
- This pie looks like it's going to a party! Wis/Gramma.
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