Photo, recipe, and styling by Britney Brown-Chamberlain
This pie has a buttery, golden graham cracker crust that cradles a lusciously smooth strawberry curd filling topped with fresh strawberries. The fluffy and delicate layer of meringue melts in your mouth and gives this pie a beautiful velvety texture. Each blissful bite is a blend of fruity strawberry perfection, making this pie an irresistible treat.
Strawberry Meringue Pie
Makes 1 (9-inch) pie
Ingredients
Crust:
- 2¼ cups (279 grams) graham cracker crumbs (about 18 sheets)
- 3 tablespoons (36 grams) granulated sugar
- ½ teaspoon (1 gram) ground cinnamon
- ½ cup (113 grams) salted butter, melted
Filling:
- 1½ teaspoons (6 grams) unflavored powdered gelatin
- 6 tablespoons (90 grams) cold water, divided
- 1½ pounds (681 grams) fresh strawberries, hulled and halved
- ½ cup (100 grams) granulated sugar
- 2 tablespoons (30 grams) fresh lemon juice
- 5 tablespoons (40 grams) cornstarch
- 5 large egg yolks (85 grams)
- 2 tablespoons (28 grams) salted butter
- 5 to 6 fresh strawberries, hulled and sliced
Meringue:
- 5 large egg whites (150 grams)
- 1 cup (200 grams) granulated sugar
- 1 tablespoon (21 grams) light corn syrup
- ½ teaspoon (1 gram) cream of tartar
- 2 teaspoons (12 grams) vanilla bean paste
Instructions
- For crust: Place graham cracker sheets, sugar, and cinnamon into a food processor, and blend on high until mixture is fine crumbs. With the food processor running, add the melted butter, and blend until the mixture resembles wet sand.
- Add mixture to a 9-inch tart pan with a removable bottom or a 9-inch springform pan. Evenly press the mixture against the sides and throughout the bottom to form the crust. Place in the refrigerator to set.
- For filling: Sprinkle gelatin onto 1 tablespoon (15 grams) cold water in a small bowl.
- In a medium saucepan, add halved strawberries, sugar, and lemon juice; bring to a boil over medium heat, stirring occasionally. Reduce heat to low; cook until strawberries begin to break down when stirred and liquid has reduced to about 1½ cups (about 400 grams), 10 to 15 minutes.
- In another small bowl, stir together cornstarch and remaining 5 tablespoons (75 grams) water to dissolve. Add to the strawberries, whisking constantly until the mixture thickens. Stir the gelatin, and add to the strawberries; whisk until fully combined.
- Add egg yolks to a food processor, and blend on high for 1 minute. With the food processor running, add the strawberry mixture 1 to 2 tablespoons at a time until all of it is added. Pour the mixture into a large bowl, and whisk in butter until melted and fully incorporated.
- Pour the strawberry mixture into the cold crust, and top with the sliced strawberries in a single layer. Refrigerate the pie until the strawberry filling is set, at least 4 hours, or overnight.
- For meringue: In the top of a double boiler, whisk together egg whites, sugar, and corn syrup until sugar is dissolved, 4 to 6 minutes. Remove from heat; whisk in cream of tartar.
- Transfer mixture to the bowl of a stand mixer fitted with the whisk attachment, and beat at high speed until stiff peaks form, 4 to 5 minutes. Add vanilla paste, and beat just until combined.
- Spread meringue onto cold pie, and use a handheld kitchen torch to brown the meringue as desired. Serve immediately. Cover and refrigerate for up to 2 days.
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