strawberry mostachon (mexican meringue pie)

Name: strawberry mostachon (mexican meringue pie)
Total time: 3600 s
Yield: 8 servings
Cuisine: American
Ingredients: 1 cup granulated sugar; 1 tsp vanilla extract; 1 tsp baking powder; 1 pinch cream of tartar; 2 cup crushed ritz crackers; 1/2 cup chopped pecans; 4 large egg whites; 1 packages cream cheese; 1 cup heavy whipping cream; 1 tsp vanilla extract; 1/2 cup powdered sugar; 1 cup chopped strawberries

cantalicia @cook_3160117

this a fresh light and airy pie that contains no flour. Absolutely delicious :flower

cantalicia @cook_3160117

this a fresh light and airy pie that contains no flour. Absolutely delicious :flower

Saved

Ingredients

1 hour

8 servings

base
1 cupgranulated sugar
1 tspvanilla extract
1 tspbaking powder
1 pinchcream of tartar
2 cupcrushed ritz crackers
1/2 cupchopped pecans
4 largeegg whites
topping
1 packagescream cheese
1 cupheavy whipping cream
1 tspvanilla extract
1/2 cuppowdered sugar
1 cupchopped strawberries

Saved

Steps

1 hour

1

preheat oven to 350°f
2

in a clean glass, or copper bowl whip eggwhites and cream of tartar with an electic mixer until soft peaks form
3

add baking powder and vanilla and continue beating for 30 seconds
4

and sugar a tablespoon at a time until the mixture forms stiff peaks (it should look white and glossy)
5

stop beating with mixer and fold in crackers and pecans with a spatula being careful not to deflate the meringue mixture
6

pour into a greased 8 inch cake pan and bake for 30-45 minutes until the meringue is dry and golden brown
7

meanwhile meringue is in the oven prepare the topping
8

whip cream cheese with sugar until light and fluffy add vanilla extract and whipping cream and continue beating until it has doubled in size
9

once meringue is out of the oven let cool for about 1 hour
10

place on a serving platter top with the whipped cream mixture and chopped strawberries and enjoy!
11

*Note: left overs should be stored in the refrigerator