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Fresh Strawberry Pie II

Fresh Strawberry Pie II

"This pie is elegant and delicious. You'll need a stand mixer to make this recipe."
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2 h servings 291 cals
Serving size has been adjusted!
Original recipe yields 8 servings


  • Calories:
  • 291 kcal
  • 15%
  • Fat:
  • 6.8 g
  • 10%
  • Carbs:
  • 56.3g
  • 18%
  • Protein:
  • 3 g
  • 6%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 257 mg
  • 10%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

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  1. Wash and hull strawberries; slice into quarters. Place half the strawberries in a saucepan. Whisk together 1/2 cup sugar, cornstarch, and a pinch of salt. Toss strawberries with sugar mixture and add 1/2 cup water. Bring mixture to a boil over medium heat, stirring frequently. Cook, stirring constantly, for 1 minute. Remove from heat and set aside.
  2. Combine 1/4 cup water and 3/4 cup sugar in a saucepan. Heat over medium-high heat until sugar dissolves; you may stir until the mixture starts to boil, but don't stir once it's boiling (see Editor's Note). Boil, uncovered, until the mixture reaches the soft ball stage: 240 degrees F (115 degrees C), or until a small amount of mixture forms a soft ball when placed in cold water.
  3. Meanwhile, combine egg whites, cream of tartar, and 1/8 teaspoon salt in the bowl of a stand mixer. Mix on medium speed until medium-stiff peaks form.
  4. When the sugar syrup reaches 240 degrees, remove it from the heat. With the mixer running on high speed, carefully pour the hot syrup in a steady stream between the beater and the side of the mixing bowl. Beat meringue mixture until cool. Stir in almond extract.
  5. Mix the cooled cooked strawberries with the remaining fresh strawberries; pour into pie shell. Spoon meringue over strawberries. Chill at least 1 hour before serving.


  • Editor's Note:
  • To prevent the sugar syrup from crystallizing, you can brush down the sides of the saucepan with a clean pastry brush dipped in cold water; this will dissolve any spatters on the sides of the pan.

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Read all reviews 5
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I must admit that my husband did not like the sound of strawberry pie and after the first strawberry pie I made I was kind of scared but I didn't give up and this recipe turned out to be very de...

I am not a picky eater at all, but I did not care for this recipe. Graham cracker crust, strawberries and an almond meringue. Not my thing. Sorry

The only reason I give this a 4 rating is because it is tricky to make and would not advise a beginner to try it. The end result is wonderful and very impressive because it is something differen...

I omitted the almond extract and used strawberry juice added to the water (after macerating the sliced strawberries in a little sugar, use the juice). It makes a pink pie, but is delicious!

Delicious! I was looking for a strawberry dessert that's lighter than the cheesecake my husband wanted.

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