Upside Down Strawberry Meringue Pie
A recipe from my Mother, we looked forward to this pie whenever she made it, a contrast of flavor with the crunchy chewy meringue as part of the crust and creamy strawberry filling, topped with fresh whipped cream!
Upside Down Strawberry Meringue Pie
A recipe from my Mother, we looked forward to this pie whenever she made it, a contrast of flavor with the crunchy chewy meringue as part of the crust and creamy strawberry filling, topped with fresh whipped cream!
Cooking Instructions
- 1
Make meringue
- 2
Preheat oven to 225
- 3
In a large bowl whip egg whites, salt and cream of tarter until stiff peaks form, slowly add confectoners sugar and beat until glossy and holds its shape.
- 4
Spread in baked pie crust smoothing over bottom and sides to have the form of another crust. Place in preheated oven and bake 2 hours until dry and light golden. Cool on rack at least 1 hour
- 5
Make filling
- 6
Dissolve jello in the 1 cup boiling water, add the 1/2 cup cold water. Chill until cold but still liquid, about 15 minutes.
- 7
Whip the cream until stiff, whip in cold jello mix, then fold in sliced strawberrys. Mound mixture into cooled meringue shell. Chill at least 6 hours or best overnight to fully set.
- 8
Make whippped cream topping
- 9
Whip cream to soft peaks add sugar and vanilla and whip until stiff. Top set pie with whipped cream.
- 10
Garnish pie with strawberry halfs and chocolate shavings
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