3 egg whites
1/4 teaspoon cream of tartar
1 cup sugar
1/2 cup crushed saltines (about 12 crackers)
1/2 cup chopped pecans
1 teaspoon vanilla extract
1 quart fresh strawberries, divided
4 cups miniature marshmallows
1 carton (8 ounces) frozen whipped topping, thawed
Sprinkle 2 Tblsp. of crushed crackers into the bottom of a greased 10-inch, deep dish pie plate.
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 pie plate. Bake at 350 degrees for 25-30 minutes or until meringue is lightly browned. Cool on wire rack.
Set aside a couple strawberries for garnish. Slice half of the strawberries; set aside. In a bowl, mash the remaining berries; drain and save juice.
In a saucepan, combine marshmallows and ½ cup reserved juice. Cook and stir over low heat until marshmallows are melted. Refrigerate until partially set.
Fold both the sliced and mashed strawberries and whipped topping into marshmallow mixture. Spoon into meringue shell. Garnish with the reserved strawberries. Refrigerate for 3 hours or until set. Refrigerate leftovers.
- This works well with raspberries and blueberries too!
- For the 4th, decorate the outer edge, where the cream filling meets the meringue, with a circle of blueberries.
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