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Whole strawberry cream angel pie topped with fresh strawberries.
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Strawberry Cream Angel Pie

Light as a cloud, a crunchy pecan and meringue crust is filled with a creamy strawberry filling in this Strawberry Cream Angel Pie.
Course Dessert
Cuisine American
Prep Time 30 minutes
Cook Time 1 hour
Cooling/Refrigeration Time 10 hours
Total Time 11 hours 30 minutes
Servings 8 servings
Calories
Author Deborah Harroun

Ingredients

Crust

  • 4 egg whites
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon cream of tartar
  • 1/8 teaspoon salt
  • 1 cup sugar
  • 1/2 cup toasted pecas chopped

Pie

  • 6 oz cream cheese softened
  • 1/4 cup sugar
  • 1 teaspoon vanilla
  • 1 cup sliced strawberries
  • 1 cup heavy cream
  • 1/4 cup powdered sugar
  • 1/2 cup diced strawberries
  • additional strawberries for topping

Instructions

Make the Crust:

  • Preheat the oven to 275ºF. Generously butter a 9-inch deep dish pie dish.
  • In a large bowl, combine the egg whites, vanilla, cream of tartar and salt. Beat until soft peaks form. While still beating, slowly add in the 1 cup of sugar. Continue to beat until thick and glossy. Fold in the pecans.
    4 egg whites, 1 teaspoon vanilla extract, 1/4 teaspoon cream of tartar, 1/8 teaspoon salt, 1 cup sugar, 1/2 cup toasted pecas
  • Pour the mixture into the prepared pie dish. Spread up the sides of the dish and make a well in the center. Bake in the preheated oven for 1 hour, then turn off the oven and leave the crust in the oven until completely cooled or overnight.

Make the Filling:

  • In a large bowl, beat together the cream cheese and the sugar. Beat in the vanilla.
    6 oz cream cheese, 1/4 cup sugar, 1 teaspoon vanilla
  • Place the 1 cup of sliced strawberries in a medium bowl and mash with a fork or potato masher until only small chunks are present. Mix the mashed strawberries into the cream cheese mixture.
    1 cup sliced strawberries
  • In another bowl, beat the cream until soft peaks form. While you continue to beat, slowly add in the powdered sugar. Continue to beat until stiff peaks form.
    1 cup heavy cream, 1/4 cup powdered sugar
  • Take about 1/4 of the cream and stir it into the cream cheese mixture. Add the remaining cream and fold in gently until combined. Fold in the 1/2 cup diced strawberries. Pour the mixture into the cooled meringue crust and refrigerate until set, at least 2 hours. Top with additional sliced strawberries before serving, if desired. Store covered in the refrigerator for up to 3 days.
    1/2 cup diced strawberries, additional strawberries