RECIPE
Ingredients:
Crust:
3 room temp egg whites
1/4 tsp cream of tarter
1/4 teaspoon baking powder
1 cup granulated sugar
2/3 cup finely crushed saltine crackers
1/2 chopped pecans
1 teaspoon vanilla extract
1 Tbs butter for pie plate
Filling:
1 brick cream cheese -softened (8 ounces)
1 1/2 cups heavy cream
3 Tbs sugar
1/4 tsp cinnamon
1/2 tsp vanilla extract
1/2 cup sliced strawberries
1/2 cup blueberries/blackberries mixed
Preheat oven to 325 degrees.
Making Crust:
In a medium bowl, with an electric mixer, beat the egg whites until foamy. Add the cream of tarter and vanilla, and then mix on medium, adding the 1 cup of sugar 1/4 cup at a time. Continue to mix until stiff peaks are achieved.
Mixture will be thick and glossy.
Fold in the fine saltine crumbs, chopped pecans and baking powder.
In a buttered 9-10 inch pie plate-add the meringue mixture. Build up the edges and with a spoon or spatula, then create a well in the center… creating a meringue pie crust.
Place meringue-filled pie plate in the preheated oven on the middle rack for 30 minutes. After 30 minutes, remove from the oven-allow to cool to room temperature.
Making Filling:
Prepare berries, add cinnamon-set aside.
In a medium bowl-with an electric mixer, beat the cream cheese until light and smooth. Add the heavy cream, sugar and vanilla. Mix until thick and soft peaks form. Reserve 1/2 cup of the mixture for topping.
To the bowl of whipped cream/cream cheese, fold in the berries with a spatula. Mix until just combined.
Pour the berry filling into the cooled meringue crust.
Smooth the top. Add the reserved whipped cream mixture to the top, spread to create a smooth surface and fancy up the pie with extra fruit, (or even add sprinkles, or even more whipped cream if desired)
Refrigerate pie for at least 3 hours to overnight. Remove from the refrigerator just before serving.
