Indulge in the lusciousness of a homemade Strawberry Meringue Pie, a dessert that is sure to captivate your taste buds. This delightful pie boasts layers of heavenly flavors and textures, creating a culinary masterpiece. The graham cracker base provides a delectable crunch, perfectly complementing the rich and sweet strawberry filling. Made with juicy, fresh strawberries and a touch of tangy lemon, the filling offers a burst of fruity goodness. Topping it all off is the crowning glory – a glossy Swiss meringue, delicately torched to achieve a golden hue. With each heavenly bite, you’ll savor the harmonious combination of the buttery crust, juicy strawberries, and ethereal meringue. Treat yourself to the sublime experience of a Strawberry Meringue Pie, an unforgettable dessert that embodies pure bliss.
Ingredients for Strawberry Meringue Pie
For the Graham Cracker Crust:
- – 165g (around 10 ½ sheets) of graham crackers
- – 2 tablespoons of powdered sugar
- – 85g (6 tablespoons) of melted butter
For the Strawberry Filling:
- – 450g (1lb) of fresh or frozen strawberries
- – 65g (⅓ cup) of granulated sugar
- – 3 tablespoons of cornstarch
- – 2 ½ tablespoons of cold water
- – 1 tablespoon of lemon juice
- – ½ teaspoon of vanilla paste or extract
- – ¼ teaspoon of salt
For the Swiss Meringue:
- – 3 large egg whites
- – 150g (¾ cup) of granulated sugar
- – ½ teaspoon of vanilla paste or extract
- – A pinch of salt
Steps to make Strawberry Meringue Pie
Step 1
To begin, prepare the graham cracker crust by adding the graham crackers and powdered sugar to a food processor. Blend them together until they form fine crumbs. Next, incorporate the melted butter into the mixture, blending it until a thick and crumbly texture is achieved.
Step 2
Take a 9-inch pie pan and firmly press the graham cracker mixture into it, ensuring that it evenly covers the bottom and edges of the pan. You can use your fingers or a measuring cup to press it down firmly, ensuring a compact and sturdy crust.
Step 3
Place the prepared crust in the freezer and allow it to chill while you move on to the next step of making the strawberry filling. Chilling the crust will help it set and maintain its shape when the filling is added.
Step 4
Now it’s time to prepare the strawberry filling. Begin by removing the top green leafy parts of the strawberries and roughly chopping them into small pieces. This will enhance the texture and distribution of strawberries throughout the pie.
Step 5
In a medium saucepan, create a slurry by combining cold water and cornstarch. Then, add the chopped strawberries, granulated sugar, lemon juice, vanilla paste or extract, and a pinch of salt to the saucepan. Stir everything together until well combined.
Step 6
Place the saucepan over medium heat and start stirring the mixture regularly as it begins to warm up. The heat will gradually cause the strawberries to release their juices, and the cornstarch will thicken the mixture.
Step 7
As the strawberry mixture reaches a boil, you will notice it thickening quickly, transforming into a jelly-like consistency and losing its cloudy appearance. Allow it to boil for a full minute to ensure proper cooking of the cornstarch, which will help the filling maintain its desired thickness.
Step 8
After boiling, remove the saucepan from the heat and let the strawberry filling cool for approximately 5 minutes. Then, pour the filling into the chilled graham cracker crust. Gently press a piece of plastic wrap onto the surface of the filling to prevent a skin from forming, and refrigerate the pie for a minimum of 4 hours until it becomes completely cold and set.
Step 9
Moving on to the final step, the Swiss meringue topping. In a stand mixer bowl, combine the egg whites and granulated sugar. Set the bowl over a saucepan with simmering water, ensuring that the bottom of the bowl doesn’t touch the water. Whisk the mixture constantly until the sugar dissolves completely or until it reaches a temperature of 160°F/71°C when checked with a food thermometer.
Step 10
Once the sugar has dissolved and the desired temperature is reached, remove the bowl from the saucepan. Add the vanilla extract and a pinch of salt to the mixture. Place the bowl in your stand mixer fitted with a whisk attachment.
Step 11
Beat the egg white mixture at high speed until stiff, glossy peaks form. The meringue should be thick and glossy, with just a slight bend when the whisk is lifted.
Step 12
Dollop the Swiss meringue over the chilled strawberry pie filling. Use an offset spatula to spread it evenly, creating a smooth and beautiful layer. Alternatively, you can use a piping bag to add decorative peaks and dips to the meringue.
Step 13
For the final touch, use a blowtorch to carefully torch the meringue until it turns a deep golden brown color. Move the torch in a sweeping motion, ensuring even browning and a stunning appearance.
Step 14
Your exquisite Strawberry Meringue Pie is now complete! Allow it to set for a few minutes before serving. The combination of the buttery graham cracker crust, juicy strawberry filling, and fluffy meringue topping will surely delight your taste buds.
Nutrition Facts
- – Calories: 313
- – Total Fat: 11g
- – Saturated Fat: 6g
- – Trans Fat: 0g
- – Unsaturated Fat: 4g
- – Cholesterol: 23 mg
- – Sodium: 201mg
- – Carbohydrates: 52g
- – Fiber: 2g
- – Sugar: 37g
- – Protein: 3g
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Steps to avoid while preparing Strawberry Meringue Pie
- Avoid using overripe strawberries: Select fresh and firm strawberries for the filling. Overripe strawberries can become mushy and affect the texture of the pie.
- Don’t rush the cooling process: When making the strawberry filling, allow it to cool for the specified time before pouring it into the chilled graham cracker crust. Adding hot filling to a cold crust can cause the crust to become soggy.
- Avoid adding meringue to a warm filling: Ensure that the strawberry filling is completely cold and set before adding the meringue topping. Adding the meringue to a warm filling can cause it to deflate or weep.
- Don’t skip chilling time: Give the pie enough time to chill and set properly in the refrigerator. This helps the flavors to meld and the filling to set, resulting in a firmer and more cohesive pie.
- Avoid excessive moisture: When torching the meringue, ensure that the flame is evenly distributed and doesn’t linger in one spot for too long. Excessive heat can cause the meringue to release moisture, resulting in a watery or weepy texture.
FAQ
- Q: How do I make a Strawberry Meringue Pie?
A: To make a Strawberry Meringue Pie, you would typically prepare a graham cracker crust, make a strawberry filling with fresh or frozen strawberries, and top it with a Swiss meringue. Bake or torch the meringue for the finishing touch.
- Q: Can I use frozen strawberries for Strawberry Meringue Pie?
A: Yes, you can use frozen strawberries for the filling. Just make sure to thaw them before using and drain off any excess liquid to prevent a soggy pie.
- Q: What is the difference between Swiss meringue and regular meringue?
A: Swiss meringue is made by whisking egg whites and sugar over a double boiler until the sugar dissolves. Regular meringue is made by adding sugar gradually to beaten egg whites. Swiss meringue tends to be more stable and smoother in texture.
- Q: Can I make a no-bake Strawberry Meringue Pie?
A: While the meringue needs to be baked or torched for a classic Strawberry Meringue Pie, you can create a no-bake version by using a different type of topping like whipped cream or stabilized whipped cream.
- Q: How long does it take for the meringue to set on a Strawberry Meringue Pie?
A: Once the meringue is baked or torched, it should be allowed to cool for at least 2 hours or refrigerated until fully set before slicing and serving.
- Q: Can I make a Strawberry Meringue Pie ahead of time?
A: Yes, you can prepare the crust, filling, and meringue ahead of time. Assemble the pie just before serving for the best texture and presentation.
- Q: How should I store a Strawberry Meringue Pie?
A: Store a Strawberry Meringue Pie in the refrigerator, covered with plastic wrap or in an airtight container, for up to 2-3 days. However, note that the meringue may start to soften and lose its crispness over time.
- Q: Can I freeze a Strawberry Meringue Pie?
A: It is not recommended to freeze a Strawberry Meringue Pie as the meringue may become soft and lose its texture upon thawing. It is best enjoyed fresh or refrigerated.
- Q: Can I use a different type of crust for a Strawberry Meringue Pie?
A: Yes, you can experiment with different crust options such as a shortbread crust or a chocolate cookie crust to add unique flavors to your Strawberry Meringue Pie.
- Q: What other fruits can I use instead of strawberries for a meringue pie?
A: While Strawberry Meringue Pie is a classic, you can substitute strawberries with other fruits like raspberries, blueberries, or a combination of mixed berries to create a delightful mixed berry meringue pie.