Light as a cloud, a crunchy pecan and meringue crust is filled with a creamy strawberry filling in this Strawberry Cream Angel Pie.
Course Dessert
Cuisine American
Keyword angel pie, strawberry pie
Prep Time 30 minutesminutes
Cook Time 1 hourhour
Total Time 11 hourshours30 minutesminutes
Servings 8-10 servings
Author Deborah Harroun
Ingredients
Crust
4egg whites
1teaspoonvanilla extract
1/4teaspooncream of tartar
1/8teaspoonsalt
1cupsugar
1/2cuptoasted pecaschopped
Pie
6ozcream cheesesoftened
1/4cupsugar
1teaspoonvanilla
1cupsliced strawberries
1cupheavy cream
1/4cuppowdered sugar
1/2cupdiced strawberries
additional strawberriesfor topping
Instructions
Make the Crust:
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.
Make the Filling:
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 1/4 of the cream and stir it into the cream cheese mixture. Add the remaining cream and fold in gently until combined. Fold in the 1/2 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.