My mom used to make a similar pie growing up, but with walnuts in the crust. You could also do a filling with peaches or other berries if you’d like.
– 3 large Egg Whites
– 1/4 tsp Cream of Tartar
– 3/4 cup Sugar
– 3/4 cup unsalted Pistachios, toasted and chopped small
– Canola Oil
– 2 tsp Vanilla
– 2 cups fresh Strawberries, chopped
– 1 1/2 cup Whipping Cream
I left out the sugar for the whipped cream since the meringue is already so sweet.
Preheat oven to 325 degrees. Use a small amount of oil to lightly coat the inside of a pie pan. In a bowl, use a handmixer with a whisk attachment to whip together the eggs, vanilla and cream of tartar until frothy. Slowly stream in sugar as you continue to beat on a high speed. The meringue is ready when it’s glossy and forms stiff peaks. Add in 1/2 cup of the pistachios and gently fold them into the meringue. Spread the meringue into the pan. Bake in the oven for 25-30 minutes. Remove and allow to cool completely, about one hour.
For the strawberries and cream, whip the whipping cream and vanilla in a bowl until stick peaks form. Fold in strawberries. Spread over the cooled meringue crust.
It’s hard to believe that summer is almost over. I love Fall and everything, but considering that I only made it to the beach here ONCE, it seems a little too soon for it to be over. The good news is that the 2nd annual Gala Gala Hey! is coming up next month at The Drink.
Details coming soon!
As always, you should like you should like The Bored Vegetarian!
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