Strawberry-Meringue Pie
- Preparing Time: -
- Total Time: -
- Served Person: Makes 8 servings
- 1/4 tsp salt
- 1 envelope unflavored gelatin
- 1 cup graham cracker crumbs
- 4 cups sliced strawberries
- 1 1/2 tsp vanilla extract
- 1/4 tsp cream of tartar
- canola-oil cooking spray
- 1 cup plus 2 tbsp sugar
- 1/2 cup pasteurized egg whites
Preparation Heat oven to 375°F. Coat a 9" pie plate with cooking spray; pour in crumbs; press to form an even layer. Bake 15 minutes. Mash 2 cups berries with 1 cup sugar and salt in a medium pan over medium heat. Bring to a boil; stir. Add gelatin; stir until dissolved. Remove from heat; add 1 tsp vanilla and remaining 2 cups berries. Mix egg whites and cream of tartar in a bowl; beat until soft peaks form. Add remaining 2 tbsp sugar and remaining 1/2 tsp vanilla; beat until stiff. Spoon berries onto piecrust; top with meringue. Bake 12 minutes. Cool; refrigerate at least 3 hours. The skinny: 198 calories per serving, 1.6 g fat (0.3 g saturated), 41.5 g carbs, 1.8 g fiber, 4.2 g protein Nutritional analysis provided by Self
Preparation Heat oven to 375°F. Coat a 9" pie plate with cooking spray; pour in crumbs; press to form an even layer. Bake 15 minutes. Mash 2 cups berries with 1 cup sugar and salt in a medium pan over medium heat. Bring to a boil; stir. Add gelatin; stir until dissolved. Remove from heat; add 1 tsp vanilla and remaining 2 cups berries. Mix egg whites and cream of tartar in a bowl; beat until soft peaks form. Add remaining 2 tbsp sugar and remaining 1/2 tsp vanilla; beat until stiff. Spoon berries onto piecrust; top with meringue. Bake 12 minutes. Cool; refrigerate at least 3 hours. The skinny: 198 calories per serving, 1.6 g fat (0.3 g saturated), 41.5 g carbs, 1.8 g fiber, 4.2 g protein Nutritional analysis provided by Self
