How To make Strawberry Meringue Pie
1/3 cup crackers, saltines
crushed & divided
3 whole egg WHITES
1/4 teaspoon cream of tartar
1/8 teaspoon salt
1 cup sugar
1 teaspoon vanilla extract
1/2 cup pecans toasted :
chopped
1 pkg (4oz) German sweet chocolate
2 tablespoons butter
4 cups strawberries -- halved
1 cup whipping cream
2 tablespoons confectioners' sugar
Sprinkle 2 tablespoons cracker crumbs into a greased 9" pie plate. In a mixing bowl, beat egg whites, cream of tartar and salt until soft peaks form. Gradually add sugar; beat until stiff peaks form. Fold in the vanilla, pecans and remaining cracker crumbs. Spread meringue onto the bottom and up the sides of prepared pan. Bake at 300 deg F for 45 minutes. Turn oven off and do not open door; let cool in the oven overnight . Melt chocolate and butter; drizzle over shell. Let stand 15 minutes or until set. Top with berries. Whip the cream and confectioners' sugar until soft peaks form; spoon over berries.
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STRAWBERRY MERINGUE PIE
Delicious meringue pie we bought from the commissary, the Military store.
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The BEST Lemon Meringue Pie
This zingy lemon meringue pie rests in a crisp and flakey homemade butter crust and is topped with a mound of light as air Italian meringue making for an easy to make but very special treat!
Full Recipe:
This pie is a lemon-lover’s dream come true! Tons of zing and a perfect balance of sweetness and textures in each bite. I loved this recipe with a homemade butter crust but you can make a crushed cookie or nut crust if desired.
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The BEST Chocolate Cream Pie | FROM SCRATCH recipe
Chocolate Cream Pie is one of the most indulgent pies ever! This is the ultimate recipe for a delicious holiday party showstopper.
Get the recipe here: ⬇️
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Take a look at my pie crust tutorial and other holiday pie videos!
Easy Pie Crust Tutorial ⬇️
Bourbon Pecan Pie (Without the Chocolate) ⬇️
Pumpkin Pie from Scratch ⬇️
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The BEST Banana Cream Pie Recipe
This is the ultimate banana cream pie; rich, silky, and indulgent yet so light and dreamy. Full of banana flavor with no artificial ingredients, you’ll love the creamy, crunchy, light and fluffy elements working together in each bite!
Full Recipe:
Have you had banana cream pie? It's the kind where homemade will be infinitely better than anything store bought. This is partially because bananas just won't keep very long so you can't have it languishing on some shelf. I really hope you try this tasty pie recipe out!
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Professional Baker Teaches You How To Make CREAM TARTS!
Chef Anna Olson bakes a delicious Strawberry Cream Tart recipe! Follow along and don't forget to leave a comment and let us know how it turned out!
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Ingredients
Basic Vanilla Pastry Cream
1 cup (250 mL) 2% milk
½ vanilla bean OR 1 1/2 tsp vanilla bean paste
3 large egg yolks
3 Tbsp (45 g) sugar
2 Tbsp (15 g) cornstarch
2 Tbsp (30 g) unsalted butter, cut into pieces
Strawberry Cream Tarts
1 cup (150 g) all-purpose flour
1 cup (125 g) graham cracker crumbs
4 tsp (1.5 g) sugar
¼ tsp salt
½ cup (115 g) unsalted butter, melted
30 fresh strawberries, stems removed
Directions
Basic Vanilla Pastry Cream
1. Heat the milk with the scraped seeds of the vanilla bean or the vanilla bean paste until just below a simmer.
2. In a separate bowl, whisk the egg yolks, sugar and cornstarch. Ready a bowl with the butter, placing a strainer on top of it.
3. Gradually whisk the hot milk into egg mixture and then return it all to the pot. Whisk this constantly (switching to a spatula now and again, to get into the corners) over medium heat until thickened and glossy, about 2 minutes. Pour this immediately through the strainer, whisking it through if needed, and stir in the butter. Place a piece of plastic wrap directly over the surface of the custard, cool to room temperature and then chill completely until ready to use.
4. The pastry cream will keep up to 4 days refrigerated.
5. Makes about 1 ½ cups.
Strawberry Cream Tarts
1. For crust, preheat the oven to 350 F and lightly grease mini muffin tins.
2. Combine the flour, graham cracker crumbs, sugar and salt in a bowl. Add the melted butter and mix until an even crumbly texture. Spoon about a tablespoonful of the mixture into each muffin cup and press it into the bottom and up the sides. Bake these for 10 minutes, then cool before assembling.
3. Use a skewer to gently remove each tart shell from the tin Stir the vanilla pastry cream to soften and then spoon or pipe the filling into each cup and then arrange a strawberry on top of each. Chill until ready to serve.
4. The tart shells and pastry cream can be prepared up to a day in advance, but should be assembled within a few hours of serving.
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