If you like meringue, you’ll absolutely love this Easy Strawberry Meringue Pie. It can be prepared in 30 minutes, half of which will be prebaking the crust. Flaky crust, sweet strawberry filling, and fluffy, crunchy meringue topping. This pie is so much sweeter than its well-known cousin lemon meringue. To reduce the prep time we’ll be using canned strawberry pie filling and a refrigerated pie crust.
There are several tips to baking a perfect meringue pie. 1) When beating the sugar into the egg whites, add one tablespoon at a time. If you add too much sugar at once the meringue will be gritty. 2) Spread the meringue all the way to the edge of the crust. The topping will shrink as it bakes so push the meringue as far as you can into the edge of the crust. 3) Pull the pie out of the oven when the tips of the meringue turn dark brown. 4) Allow the pie to sufficiently cool. If you’re anxious to enjoy the fruits of your labor and cut the pie to early, the filling won’t have had sufficient time to cool and will be too thin.
Strawberry meringue pie blends bright fruit with airy sweetness, creating a dessert that feels both light and indulgent. Fresh strawberries cook down into a glossy, ruby-red filling that stays vibrant and slightly tart beneath the topping. The crust provides a crisp, buttery base that contrasts with the softness of the fruit and the cloudlike meringue above it.
The meringue is whipped until billowy and smooth, then baked or torched to a pale golden finish that adds gentle caramel notes. Each slice shows a striking trio of textures and colors, and the flavor balances sweetness with freshness. Served chilled or lightly cooled, it’s refreshing, elegant, and summery.
Easy Steps To Make This Pie
- Prebake The Crust
- Prepare The Filling
- Whip Up The Meringue
- Bake and Cool
What You’ll Need
Utensils & Tools
- 9-inch deep dish pie plate
- Wire cooling rack
- Medium bowl
- Small bowl
- Medium pot or saucepan
- Electric hand mixer
- Wire whisk
Key Ingredients
- Refrigerated pie crust
- Canned strawberry pie filling
- Milk
- Eggs (separated)
- Granulated sugar
- Light brown sugar
- Butter
- Cornstarch
- Vanilla extract
- Cooking spray
Easy Strawberry Meringue Pie Recipe
Utensils & Equipment
- 1 9-inch deep dish pie plate
- 1 wire cooling rack
- 1 medium bowl
- 1 small bowl
- 1 medium pot or saucepan
- 1 electric hand mixer
- 1 wire whisk
Ingredients List
- 1 refrigerated pie crust at room temperature for 20 mins
- 1 can 21 ounce strawberry pie filling drained
- 2 cups milk
- 3 eggs separated
- 1 cup granulated sugar
- 1/4 cup light brown sugar
- 1 Tbsp butter
- 4 Tbsp cornstarch
- 1 tsp vanilla extract
- 1 cooking spray
Instructions
Preheat Oven
- Preheat oven to 425℉.
- Place a sheet of aluminum foil on the bottom rack, under where you'll be placing the pie.
Prepare The Crust
- The crust should sit at room temperature for 15-20 minutes or as directed on the package.
- Spray the pie plate with non-stick cooking spray.
- Press the crust into the pie plate, up the edge, and onto the rim. Crimp the edge to create a scalloped look.
- Bake the crust for 12 – 15 minutes or until golden brown.
- Lower the oven temp to 325℉.
- The crust should sit at room temperature until the pie plate is cool to the touch.
Prepare The Filling
- In medium saucepan add the milk and cornstarch. Whisk together until the cornstarch is dissolved.
- Stir in the 3 egg yolks, light brown sugar, and 2/3 cup of the granulated sugar.
- Cook on medium-low heat, stirring constantly, for 8 – 10 minutes or until the mixture begins to bubble and is thick enough to form soft peaks.
- Remove from heat and stir in the strawberry filling, 1 Tbsp of butter, and vanilla extract.
- Set aside while you prepare the topping. Do not pour the filling into the crust ahead of time or the bottom crust will be soggy.
Prepare The Meringue Topping
- In medium bowl beat the 3 egg whites with electric mixer until foamy.
- Continue beating while adding the remaining 1/3 cup of sugar, 1 Tbsp at a time.
- Beat until stiff peaks form.
Assemble The Pie
- Pour or spoon the filling into the crust.
- Spoon the meringue over the filling. Use a spoon or spatula to create uneven waves and peaks in the topping. Make sure to spread the meringue all the way to edge of the crust.
Bake
- Bake at 325℉ for 20 – 25 minutes or until the meringue is golden brown.
Cool Down
- Allow to sit at room temperature on wire cooling rack for at least 1 hour.
- Refrigerate for at least 3 hours before serving. The raspberry filling must completely cool in order to thicken.
