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Strawberry Pie With Meringue Crust

  • Duration
  • Cook Time
  • Prep Time
  • ServingsServings


  • 1/4 cup sugar
  • 2 tablespoons ground almonds
  • 2 tablespoons potato starch
  • 2 egg whites
  • 1/8 teaspoon kosher cream of tartar
  • Pinch of salt
  • 1/4 cup sugar
  • 2 pt. strawberries, sliced
  • 1/2 cup sugar
  • 3 tablespoons potato starch
  • 1 cup water
  • 1 cup heavy cream, whipped



  1. Preheat oven to 275.
  2. Stir together 1/4 cup sugar, 3 tablespoons finely ground blanched almonds and 2 tablespoons potato starch in small bowl.
  3. In the bowl of an electric mixer beat the 2 egg whites until foamy.
  4. Add 1/8 teaspoon cream of tartar and salt.
  5. Continue beating until soft peaks form.
  6. Gradually add 1/4 cup sugar; beat until stiff peaks form.
  7. Fold in almond mixture.
  8. Spread mixture onto bottom and sides of a well greased 9 inch pie plate, building up sides to form a shell.
  9. Bake at 275 degrees for 1 hour.
  10. Turn off heat.
  11. Leave meringue in oven with door closed for 1 hour or overnight.
  12. Remove from oven and cool completely on wire rack.


For filling: Crush 1 cup of strawberries in small bowl. In 2 quart saucepan, stir together sugar and potato starch. Gradually stir in water until smooth. Stir in crushed strawberries. Stirring constantly, bring to boil over medium heat and boil 1 minute. Cool. Pour over remaining sliced strawberries; toss to coat evenly. Spoon into prepared crust. Refrigerate at least 1 hour or until set. Spread whipped cream over pie.

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