Fluffy Strawberry Meringue Pie Recipes

Steps:

• In a mixing bowl, beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually beat in sugar 1 tablespoons 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 pie pan. Bake at 350F for 25-30 minutes or until meringue is lightly browned. Cool on a wire rack. Set aside 1 strawberry for garnish.
• Slice half the strawberries and set aside. In a bowl, mash the remaining strawberries; drain juice, reserving 1/2 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. Spoon into meringue shell. Garnish with reserved strawberry.
• Refrigerate for 3 hours or until set.

Steps:

• In medium bowl, mix flour and salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost leaves side of bowl (1 to 2 teaspoons more water can be added if necessary).
• Gather pastry into a ball. Shape into flattened round on lightly floured surface. Wrap in plastic wrap; refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling.
• Heat oven to 475°F. With floured rolling pin, roll pastry into round 2 inches larger than upside-down 9-inch glass pie plate. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side. Trim overhanging edge of pastry 1 inch from rim of pie plate. Fold and roll pastry under, even with plate; flute as desired. Prick bottom and side of pastry thoroughly with fork. Bake 8 to 10 minutes or until light brown; cool on cooling rack.
• In large bowl, pour boiling water over gelatin; stir until gelatin is dissolved. Stir in lime peel and lime juice. Refrigerate about 1 hour or until very thick but not set.
• Beat gelatin mixture with electric mixer on high speed about 4 minutes, scraping bowl occasionally, until thick and fluffy; set aside. In chilled large bowl, beat whipping cream and powdered sugar on high speed until stiff. Gently stir whipped cream and crushed strawberries into gelatin mixture. Pour into crust. Refrigerate about 3 hours or until set. Garnish with whipped cream and strawberry halves. Store in refrigerator.

Steps:

• Mix strawberry-flavored gelatin mix, sugar, and boiling water together in a large bowl, stirring until gelatin and sugar have dissolved.
• Refrigerate gelatin mixture until it begins to turn thick and syrupy, about 10 minutes.
• Gently fold frozen whipped topping into the gelatin mixture until thoroughly combined.
• Fold the 2 1/2 cups of sliced strawberries into the whipped topping mixture.
• Spoon filling into the graham cracker crust and decorate edge of filling with 8 strawberry halves.
• Refrigerate at least 2 hours before serving.

Steps:

• Preheat oven to 325°F.
• Beat egg yolks. Whisk in sweetened condensed milk, lemon juice and lemon zest. Pour into prepared crust.
• Bake in preheated oven 25 minutes. Remove from oven. Increase oven temperature to 350°F.
• Place sliced strawberries over baked filling.
• Beat egg whites with cream of tartar until foamy; gradually add sugar, beating until stiff peaks form, but not dry. Spread meringue on top of strawberries, sealing carefully to edge of crust.
• Return to oven and bake for 10 minutes or until meringue is golden brown. Cool. Chill before serving, if desired,.

Steps:

• Completely dissolve gelatin in boiling water.
• Add ice cubes and stir until melted.
• Prepare pie filling mix with 3/4 cup milk as directed on package for about 2 minutes.
• Blend in gelatin.
• Chill, if necessary, until thickened.
• Fold in 2 cups of the whipped topping and strawberries.
• Pour into crust.
• Chill in refrigerator 3 hours before serving.
• Garnish with remaining whipped topping and additional strawberries, if desired.

Steps:

• In a mixing 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 wire rack.
• Set aside one strawberry for garnish. Slice half of the strawberries; set aside. In a bowl, mash the remaining strawberries; drain juice reserving 1/2 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.