Title

Strawberry Meringue Pie Alla Lido

Subject

saltine crackers

egg whites

cream of tartar

salt

granulated sugar

vanilla

pecans

sweet cooking chocolate

butter

margarine

strawberries

heavy cream

confectioners' sugar

Description

STRAWBERRY MERINGUE PIE
ALLA LIDO

Twelve 2-inch-square saltine crackers
(unsalted tops)
3 egg whites, at room temperature
1/4 teaspoon cream of tartar
1/8 teaspoon salt
1 cup granulated sugar, divided
1 teaspoon vanilla
1/2 cup chopped pecans
1 bar (4 ounces) sweet cooking chocolate
1 tablespoon butter or margarine
4 cups hulled strawberries
1 cup heavy cream whipped with
2 tablespoons confectioners' sugar

With rolling pin coarsely crush crack-
ers in plastic food bag. Sprinkle 2 table-
spoons cracker crumbs on bottom of well-
greased 9-inch pie plate; reserve remaining
crumbs. In small deep bowl beat egg whites
until foamy; add cream of tartar and salt.
Beat until soft peaks form. Gradually beat
in granulated sugar 1 tablespoon at a time,
beating until very stiff and sugar is com-
pletely dissolved. Beat in vanilla just until
blended. Fold in pecans and remaining
cracker crumbs. With spatula spread over
bottom and up sides of prepared pie plate,
pushing up sides slightly above rim of pie
plate to form a shell. Bake in preheated
325° oven 30 minutes or until golden and
hard to the touch. Cool on wire rack (shell
will crack slightly on cooling). In small
saucepan over low heat melt chocolate with
butter; stir to blend. With metal spoon
drizzle chocolate mixture all over cooled
meringue shell; let set at least 15 minutes.
Reserving 2 whole strawberries for garnish,
cut remaining berries in half, larger ones
in quarters. Spoon into pie shell. Top with
dollops of whipped cream or cream piped
through pastry bag. Garnish with whole
berries. Chill until serving time. Best served
same day; cut in wedges to serve (pie will
crumble slightly). Makes 8 servings. Per
serving: 566 cal, 8 g pro, 74 g car, 28 g fat,
44 mg chol with butter, 40 mg chol with
margarine

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# Strawberry Meringue Pie Alla Lido

*Makes 8 servings*

## Ingredients

- 12 two-inch-square saltine crackers (unsalted tops)
- 3 egg whites, at room temperature
- 1/4 tsp cream of tartar
- 1/8 tsp salt
- 1 cup granulated sugar, divided
- 1 tsp vanilla
- 1/2 cup chopped pecans
- 1 bar (4 oz) sweet cooking chocolate
- 1 Tbsp butter or margarine
- 4 cups hulled strawberries
- 1 cup heavy cream, whipped with 2 Tbsp confectioners' sugar

## Instructions

1. With a rolling pin, coarsely crush crackers in a plastic food bag.
2. Sprinkle 2 tablespoons of cracker crumbs on the bottom of a well-greased 9-inch pie plate; reserve remaining crumbs.
3. In a small deep bowl, beat egg whites until foamy; add cream of tartar and salt. Beat until soft peaks form.
4. Gradually beat in granulated sugar 1 tablespoon at a time, beating until very stiff and sugar is completely dissolved.
5. Beat in vanilla just until blended.
6. Fold in pecans and remaining cracker crumbs.
7. With a spatula, spread meringue mixture over bottom and up sides of prepared pie plate, pushing up sides slightly above rim of pie plate to form a shell.
8. Bake in a preheated 325°F oven for 30 minutes or until golden and hard to the touch.
9. Cool on a wire rack (shell will crack slightly on cooling).
10. In a small saucepan over low heat, melt chocolate with butter; stir to blend.
11. With a metal spoon, drizzle chocolate mixture all over cooled meringue shell; let set at least 15 minutes.
12. Reserving 2 whole strawberries for garnish, cut remaining berries in half, larger ones in quarters. Spoon into pie shell.
13. Top with dollops of whipped cream or cream piped through a pastry bag.
14. Garnish with the 2 reserved whole berries.
15. Chill until serving time. Best served same day; cut in wedges to serve (pie will crumble slightly).

Creator

Alice Yetka, Martha Yetka

Source

RCA0006 - The Yetka family collection that started the project (eBay)

Date

1960s

Rights

Personal/Family

Format

Printed pamphlet page

Identifier

RCA0006-20260609-0291

Coverage

Oregon, US