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Light as a cloud, a crunchy pecan and meringue crust is filled with a creamy strawberry filling.

Strawberry Cream Angel Pie on Taste and Tell

This post has been sponsored by Diamond Nuts.

I usually have to bring my kids to the grocery store with me. Some days, it’s too overwhelming because with 3 kids, 5 and under, you never know when one of them will have a breakdown. So sometimes I will sneak off after all the kids have gone to bed, but for the most part, I just grin and bear it.

One way to get through it without temper tantrums or begging for donuts every 3 minutes is to get the kids involved. My 5 year old especially loves this. She will either be in change of grabbing items that I tell her and putting them in the cart, or she also likes the job of marking things off of the grocery list once we have them. My 3 year old likes to put things in the cart as well, but his attention span is a little shorter. The 18-month old – well, we just cross our fingers that he will stay happy. Some days, they all get along and take turns. But other days, taking turns is not in the cards, and the kids want to get the same things off of the shelves.

One day, as we were in the produce section, I told my daughter to pick out some strawberries. She grabbed a carton, but my son wasn’t too happy about this. He wanted to get the strawberries, too. So before I knew it, I had 2 large containers of strawberries in my cart, with no definite plans for them.

Luckily, strawberries aren’t too hard to use up. And this pie was the perfect way to use some of them!!

Now, this isn’t your ordinary pie. Instead of a pie crust or a graham cracker crust, you have a meringue crust that is given some extra crunch and texture with Diamond Pecans. I have always wanted to make a meringue crust, but I decided that it needed to be changed up a bit with the addition of chopped, toasted pecans. This was definitely a smart move, as I loved the texture it gave the crust, as well as added flavor. And of course, I used my favorite pecans – Diamond pecan halves that I toasted and then chopped.

I had the crust made, and I knew I wanted a light and fluffy filling, but I didn’t really know exactly what I was going to do when I got into the kitchen. Luckily, a little bit of this and a little bit of that turned into a light and creamy and amazingly delicious pie filling. A few hours in the refrigerator, and this dreamy Strawberry Cream Angel Pie was born!! When my husband first saw the pie, he didn’t quite know what to think about it, but after one taste, he couldn’t get enough. I think he could have eaten the entire pie himself!!

Strawberry Cream Angel Pie

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Strawberry Cream Angel Pie
Prep time
Total time
Light as a cloud, a crunchy pecan and meringue crust is filled with a creamy strawberry filling.
Serves: 8-10 servings
  • 4 egg whites
  • 1 teaspoon vanilla extract
  • ¼ teaspoon cream of tartar
  • ⅛ teaspoon salt
  • 1 cup sugar
  • ½ cup toasted Diamond Pecans, chopped
  • 6 oz cream cheese, softened
  • ¼ cup sugar
  • 1 teaspoon vanilla
  • 1 cup sliced strawberries
  • 1 cup heavy cream
  • ¼ cup powdered sugar
  • ½ cup diced strawberries
  • additional strawberries, for topping
Make the Crust:
  1. Preheat the oven to 275F. Generously butter a 9-inch deep dish pie dish.
  2. In a large bowl, combine the egg whites, vanilla, cream of tartar and salt. Beat until soft peaks form. While still beating, slowly add in the 1 cup of sugar. Continue to beat until thick and glossy. Fold in the pecans.
  3. Pour the mixture into the prepared pie dish. Spread up the sides of the dish and make a well in the center. Bake in the preheated oven for 1 hour, then turn off the oven and leave the crust in the oven until completely cooled or overnight.
Make the Filling:
  1. In a large bowl, beat together the cream cheese and the sugar. Beat in the vanilla.
  2. Place the 1 cup of sliced strawberries in a medium bowl and mash with a fork or potato masher until only small chunks are present. Mix the mashed strawberries into the cream cheese mixture.
  3. In another bowl, beat the cream until soft peaks form. While you continue to beat, slowly add in the powdered sugar. Continue to beat until stiff peaks form.
  4. Take about ¼ of the cream and stir it into the cream cheese mixture. Add the remaining cream and fold in gently until combined. Fold in the ½ cup diced strawberries. Pour the mixture into the cooled meringue crust and refrigerate until set, at least 2 hours. Top with additional sliced strawberries before serving, if desired. Store covered in the refrigerator for up to 3 days.

How about a fun little giveaway? Today I’m giving away a “Keep ‘Em Fresh” prize pack from Diamond Nuts that includes a bag of Pecans, Pistachios and Walnuts, plus 2 containers and tips to help keep your nuts fresh. Enter using the widget below!

I am in a working relationship with Diamond Nuts, and this post has been sponsored. I’m so glad to be able to work with companies and organizations that I truly believe in. Thank you for supporting them, too.

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16 Responses to Strawberry Cream Angel Pie {and a giveaway}

  1. That pie looks so fluffy and amazing!!

  2. I love how light and fluffy the pie looks! Diamond nuts are one of my favorite, especially for baking. Gotta make this soon – yum! Happy Wednesday. 🙂

  3. That looks awesome! So many springy flavors! 🙂

  4. This looks delicious! Can I justify that this is healthy because it seems light and airy? 😉

  5. Lina says:

    When do you add the nuts to the crust?

    • Deborah says:

      I don’t know how I missed that!! The recipe was updated, but you fold them into the meringue right before you put it in the pie dish. Thanks!

  6. dina says:

    i love the meringue crust. it looks delicious!

  7. Joanne says:

    No such thing as too many strawberries in my house! Love the sound of this pie. Creamy with that crispy crust. Mmm.

  8. OMG I love that crust. It’s amazing!!! And I hate taking my daughter shopping for that reason – except it’s Oreos and chips. I’m so happy summer will be here soon and she’ll be doing all my shopping with me (she says sarcastically).

  9. William Algie says:

    Deborah: Tried this recipe a few days ago and made the big mistake of trying to use Half & Half (all I had), instead of heavy whipping cream. Well, after about ten minutes of beating the poor stuff to death, I realized that what’s missing is the fat (live and learn). So, I just put the filling without the whipped cream into the pie shell and refrigerated. The end result was a bit runny, but good. I tried this recipe again a few days later with real heavy whipping cream and, after refrigeration, it seemed runnier that the first time.
    My question is: Can this recipe be modified without much effort, to produce a firmer filling, much like a normal cheesecake?

    • Deborah says:

      Hi William – the filling shouldn’t be runny at all, although it’s not as stiff as a baked cheesecake. You could probably do a filling like this no-bake cheesecake – http://www.tasteandtellblog.com/cookbook-of-the-month-recipe-no-bake-cheesecake/ – but it still will be more light and fluffy vs firm like a baked cheesecake. I’m not sure if you would be able to achieve that texture without actually baking the filling, and you wouldn’t be able to bake it with this crust.

      • William Algie says:

        Thanks for the reply Deborah. My interest in this recipe is due to the taste of the filling with all of the mashed and diced strawberries. What I’m not sure of is if the filling can be made cheesecake-like and baked with all those strawberries mixed in. All of the classic strawberry cheesecake recipes I find on the web contain 4 or 5 packages of cream cheese and only have the strawberries placed on top of the cheesecake after baking. What I would like to do is; instead of a meringue or graham cracker crust, use a Grocery store pre-formed deep dish crust, such as Pillsbury, prepared according to package directions but baked for a shorter time, then fill the cooled crust with a filling made as your recipe, but with a few more packages of cream cheese and maybe omit the whipped cream.
        Do you think this will produce a more cheesecake-like pie? Or will it even work with the strawberries in the filling?
        Thanks in advance for your reply.

        William Algie

        • Deborah says:

          I’m not sure how it would work out. I’m guessing that if you bake the filling with strawberries in it, it won’t firm up like a regular cheesecake. Strawberries are so moist that think it would be hard to bake them into a cheesecake.

  10. Jessie Jacobs says:

    I made an angel pie for thanksgiving. I used a meringue crust that I had baked the day before. I added the lemon filling the next day and covered it with whipping cream. It looked awesome. But, when they went to slice the pie, it just turned into a pudding like texture instead of what I thought was a baked meringue shell. Why would this happen?

    • Deborah says:

      The shell will definitely soften up once you have the filling in, but it shouldn’t have a pudding like texture – it should still hold it’s shape. I’m guessing there was too much moisture in there somewhere, but I’m not positive.

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