Ingredients
For the crust:
- 18 graham crackers (2 cups/283 grams crushed)
- ⅓ cup/5 1/2 tablespoons/80 grams unsalted butter
- ¼ cup/50 grams sugar
For the filling:
- 1 envelope/1/4 ounce/7 grams unflavored gelatin
- 1 cup/8 ounces/230 grams strawberries, more for garnish if desired
- 3 large eggs, separated
- ¾ cup/150 grams sugar
- ½ teaspoon/3 grams salt
- 1 tablespoon/15 milliliters lemon juice
- Nutritional Information
Nutritional analysis per serving (8 servings)
350 calories; 13 grams fat; 6 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 2 grams polyunsaturated fat; 52 grams carbohydrates; 1 gram dietary fiber; 33 grams sugars; 5 grams protein; 91 milligrams cholesterol; 337 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
8 servings
Preparation
Make the crust:
- Heat oven to 375 degrees. Crush graham crackers in a food processor.
- Cream butter in a mixer and blend in crushed graham crackers and 1/4 cup (50 grams) of sugar.
- Place crumb mixture into 9-inch pie plate and press crumbs around sides and bottom to form crust. Bake 8 to 10 minutes, or until golden brown. Cool.
Make the filling:
- Soften gelatin in 1 cup/235 milliliters cold water. Purée strawberries in a blender or food processor.
- Beat egg yolks slightly. Combine with 1/2 cup/100 grams sugar, the salt and the lemon juice in double boiler or a metal bowl placed over a pot of boiling water. Cook over simmering water, stirring often, until mixture is thick enough to coat a metal spoon, about 5 minutes. Remove from heat.
- Add softened gelatin to yolks and stir until dissolved. Add strawberry purée to mixture and set aside to cool.
- Beat egg whites until they hold soft peaks. Gradually add remaining 1/4 cup/50 grams sugar, and continue beating until meringue holds stiff peaks. Fold into cooled, slightly thickened berry mixture.
- Pour mixture into pie shell. Garnish, if desired, with additional berries. Chill until firm.
Dining and Cooking