STRAWBERRY-LEMONADE ANGEL PIE

Strawberry-Lemonade Angel Pie image

This strawberry, cream, and meringue confection is so gorgeous, it can take the place of any floral centerpiece on your table. It's similar to a pavlova, but the meringue base is formed into a pretty shell and the strawberry filling is cooked with a little gelatin to make this stunner sliceable.

Provided by Sarah Carey

Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes

Time 6h20m

Yield Serves 8 to 10

Number Of Ingredients 12

Ingredients

Unsalted butter, softened, for brushing
4 large egg whites, room temperature
1 tablespoon cold water
1/4 teaspoon cream of tartar
1 cup sugar
1/3 cup fresh lemon juice
1 teaspoon unflavored gelatin (from a 1/4-ounce package)
3/4 cup sugar
2 quarts strawberries, hulled and thinly sliced (4 cups), plus more, whole or halved, for garnish
1/4 teaspoon kosher salt (we use Diamond Crystal)
1/4 cup cornstarch
Unsweetened whipped cream, for serving

Steps:

Crust: Preheat oven to 300°F with a rack in center. Lightly brush a 9-inch pie dish with butter. Beat egg whites and cold water on high speed until foamy, about 30 seconds. Add cream of tartar and continue to beat until soft peaks form, about 1 minute. Gradually add sugar and beat until thick, glossy peaks form, about 5 minutes.
Spread meringue into an even layer along bottom and up sides of prepared pie dish to form crust. (Don't spread past rim, or it will fall over edges during baking.) Bake until crisp and light golden on outside, 40 to 45 minutes. Turn off oven and let cool in oven 1 hour, then transfer to a wire rack and let cool completely.
Filling: Meanwhile, add enough water to lemon juice to yield 1/2 cup (about 2 tablespoons plus 1 teaspoon). Combine gelatin and 1 tablespoon lemon mixture in a small bowl.
In a medium saucepan, combine sugar, 2 cups strawberries, and salt. Using a potato masher, gently mash berries. Bring to a boil over high heat, then reduce heat to medium-low and simmer, stirring frequently, until mixture is juicy, about 5 minutes. Whisk cornstarch into remaining lemon mixture; stir into pan with berries and return to a boil.
Cook until liquid is very thick and clear, about 1 minute. Stir in gelatin mixture, reduce heat to low, and cook, stirring, until gelatin is fully dissolved, 30 seconds. Remove from heat and let cool 5 minutes. Stir in remaining berries and pour into cooled crust. Refrigerate until set, at least 3 hours or, covered, up to 1 day. Top with whipped cream and whole or halved berries just before serving.