Tuesday, May 21, 2019

Strawberry Meringue Pie

So strawberry season is upon us.

I was craving the cloud-like glory which is meringue.

And thought why do lemons get to have all of the fun?

They shouldn't!

So I bring you Strawberry Meringue Pie. It's a curd-like base in that it's fruit, sugar, and egg yolks but minus the butter in this instance with my favorite topping (even more favorite than crumb!) meringue.

Strawberry Meringue Pie

2 pound Fresh Strawberries
1 cup sugar
1/3 cup cornstarch
4 egg yolks separated and the 4 whites for the meringue
1 pie shell
Squeeze of lemon optional

For the Meringue
4 egg whites
1/2 tsp cream of tartar
1/2 tsp vanilla extract
1/2 cup sugar added slowly

How To:

Slice strawberries into quarters and throw them in a pot. Cook until they start to break down and get juicy.

Add in sugar and stir until dissolved. Add cornstarch and stir until there are no lumps or trace of the cornstarch.

When you add the eggs you can do 1 of 2 things. Either let the strawberry mixture cool a little before adding them and stir continuously (seriously non-stop or you'll have scrambled eggs in your strawberry filling which is vomit worthy) or remove a cup of the mixture into a separate bowl. Add the eggs and stir until it's completely integrated and then add back to the pot with the rest of the strawberries.

Once that's together you can start on your meringue.

Add eggs, cream of tartar and vanilla extract to the bowl. With an electric mixer beat until the eggs are white and fluffy...at least a minute.

Then slowly add the sugar. Beat until it's completely smooth and there is no grit from the sugar.

Add the strawberry mixture to a pie shell and top with the meringue. Cook at 350 until the meringue is golden brown.


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