One slice of this gorgeous strawberry pie from chef Barb Peters delivers nearly three fourths of your daily dose of vitamin C.
Recipe information
Yield
Makes 8 servings
Ingredients
Canola-oil cooking spray
1 cup graham cracker crumbs
4 cups sliced strawberries
1 cup plus 2 tbsp sugar
1/4 tsp salt
1 envelope unflavored gelatin
1 1/2 tsp vanilla extract
1/2 cup pasteurized egg whites
1/4 tsp cream of tartar
Preparation
Heat oven to 375°F. Coat a 9" pie plate with cooking spray; pour in crumbs; press to form an even layer. Bake 15 minutes. Mash 2 cups berries with 1 cup sugar and salt in a medium pan over medium heat. Bring to a boil; stir. Add gelatin; stir until dissolved. Remove from heat; add 1 tsp vanilla and remaining 2 cups berries. Mix egg whites and cream of tartar in a bowl; beat until soft peaks form. Add remaining 2 tbsp sugar and remaining 1/2 tsp vanilla; beat until stiff. Spoon berries onto piecrust; top with meringue. Bake 12 minutes. Cool; refrigerate at least 3 hours.
Nutrition Per Serving
The skinny: 198 calories per serving
1.6 g fat (0.3 g saturated)
41.5 g carbs
1.8 g fiber
4.2 g protein
#### Nutritional analysis provided by Self
