Upside-Down Strawberry Meringue Pie

Photo by Visit HillsboroughThis strawberry meringue pie is built with the meringue on the bottom and whipped cream on top, hence "upside-down". The meringue and whipped cream together make this a light airy pie that is sumptious in flavor and texture. This pie is best made with fresh strawberries, but frozen could be used with an alternate garnish.

... Recipe after the jump...

Upside Down Strawberry Meringue Pie

  • 3 egg whites
  • 1/2 teaspoon vinegar
  • 1/4 teaspoon salt
  • 1/2 cup sugar
  • 1/2 teaspoon vanilla
  • 1 9-inch pie shell, baked
  • 3 cups fresh strawberries, stems removed
  • 1/3 cup sugar
  • 2 Tablespoons cornstarch
  • 1/2 cup water
  • Red food coloring
  • 1 cup heavy cream, whipped
  1. Beat the egg whites, vinegar and salt to form soft peaks.
  2. Preheat the oven to 325 degrees.
  3. Slowly add 1/2 cup sugar and vanilla while beating. Beat to form stiff peaks.
  4. Spread the meringue on the bottom and up the sides of the pie shell. Bake at 325 degrees for 12 minutes. Set aside to cool.
  5. Mash and sieve 2 cups of strawberries.
  6. In a saucepan, mix 1/3 cup of sugar and cornstarch. Add 1/2 cup of water and the sieved strawberries.
  7. Cook, stirring, until the mixture thickens and comes to a boil, approximately 2 minutes. Add a few drops of red food coloring.
  8. Allow to cool slightly, then spread over the cooled meringue. Chill until set.
  9. Top with whipped cream when ready to serve and garnish with the rest of the strawberries, sliced or fanned.

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