Light as a cloud, a crunchy pecan and meringue crust is filled with a creamy strawberry filling.
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!!
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- 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
- Preheat the oven to 275F. Generously butter a 9-inch deep dish pie dish.
- 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.
- 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.
- In a large bowl, beat together the cream cheese and the sugar. Beat in the vanilla.
- 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.
- 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.
- 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.