Fluffy Strawberry Meringue Pie
- 3 egg whites
- ¼ teaspoon cream of tartar
- 1 cup sugar
- ½ cup crushed saltines (about 12 crackers)
- ½ cup chopped pecans
- 1 teaspoon vanilla extract
- 2 pints fresh strawberries, divided
- 4 cups miniature marshmallows
- 1 carton (8 ounces) frozen whipped topping, thawed
- Red food coloring, optional
In a 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 10-inch deep-dish pie plate. Bake at 350 degrees 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 remaining strawberries; drain juice, reserving ½ 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 into marshmallow mixture. Add food coloring if desired. Spoon into meringue shell. Garnish with the reserved strawberry. Refrigerate for 3 hours or until set. Refrigerate leftovers.