Strawberry Meringue Pie

Strawberry Merengue Pie


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For a delicious summer fruit pie, try this sweet, tart, and cold pie with a merengue topping. Strawberries fill this beautifully topped pie that is perfect for any occasion or celebration this summer!

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Chicago, IL

Serving Size / Yield

1 pie


  • 4 C. strawberries
  • 4 eggs
  • 3/4 C. butter
  • 2 C. flour
  • 1/2 tsp. salt
  • 1 1/2 C. + 2 tsp. sugar
  • 1/3 C. cornstarch
  • 3 Tbs. butter
  • 1 Tbs. lemon juice
  • 6 Tbs. ice water
  • Meringue:
  • 4 egg whites
  • 4 Tbs. sugar
  • 1/2 tsp. vanilla

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Cube butter, and freeze for one hour.

Wash and remove stems from strawberryies. Place in a pot over medium heat until sauce forms. Set aside to cool.

Separate egg yolks and whites.

Place frozen butter, 2 cups flour, 1/2 tsp salt, and 2 tsp sugar in a food processor. Pulse until crumbs form.  

Add water. Continue to pulse until dough develops.

Separate dough into two balls.

Roll one ball on a floured surface.

Place in 9 inch greased pie pan.

Preheat oven to 475 degrees.

Poke holes in the pie shell. Bake 8 to 10 minutes. Remove when golden.

Combine strawberries, 1/2 cup sugar, and 1/3 tsp cornstarch in saucepan.

Cook over medium heat until boiling.

Whisk in egg yolks. Continue stirring for two minutes.

Add butter and lemon juice.

Stir until butter melts. Remove from heat.

Pour onto cooled crust.

Preheat oven to 350 degrees.

Prepare meringue. Beat egg whites until frothy.

Add sugar, and beat until stiff.

Combine vanilla.

Spread meringue over strawberries.

Bake 12 minutes. The meringue should begin to brown.

Remove the pie from the oven and chill in the refrigerator for at least four hours.

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