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Originally published in May of 1953, our Strawberry Whitecap Pie recipe is ready for a comeback. The 20-minute dessert starts with a pre-baked pie crust (we love to use our classic crust recipe here). From there, it’s as simple as piling in whole strawberries and mound of fluffy meringue. Chill until ready to slice and serve. That’s it! The finished pie is a simply perfect balance of juicy berries, sweet meringue, and flaky crust.
Ingredients
1qt.fresh strawberries (4cups)
1 (9-inch) baked pie shell
1cupsugar
1/3cupwater
1Tbsp. light-color corn syrup
1/4tsp.cream of tartar
1dashsalt
1egg white
1/4tsp.vanilla
Directions
Wash, hull, and drain strawberries. Place whole strawberries in baked pie shell.
In a small saucepan, combine sugar, water, corn syrup, cream of tartar, and salt. Cook, stirring occasionally, until mixture comes to a boil and sugar dissolves, about 5 minutes.
In a medium bowl, begin beating the egg white with a mixer while slowly adding the sugar mixture in a thin stream until incorporated, beating constantly, until soft peaks are formed. Beat in vanilla. Heap egg-white mixture over the strawberries in the pie shell. Serve within 1 hour.
- <span>Recipes & Cooking</span>
- <span>Desserts & Baking</span>
- <span>Pies</span>
- <span>Fruit Pie</span>
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