Since lots of Kaisers bellyached about the cherries in the Cherry Berries On A Cloud, I did some experimenting which I thought was pretty successful (partly). Try this yourself and you be the judge!
For the Very Successful Strawberry Cloud Pie - - -
Make exact same meringue recipe as for the Cherry Berries recipe; but put into two well-greased 9” pie plates and bake at 275d for an hour. After turning off the oven, I only left them in for about four hours as opposed to the 12 hours for the Cherry Berries (what a time saver!); that seemed to work fine. I saw little if any difference.
This is the meringue, pre-baked.
Prepare exact same filling as for Cherry Berries; divide evenly between the two pies. Refrigerate 4 hours or so (another time saver, wow).
Prepare exact same topping as for Cherry Berries EXCEPT replace the can of cherry pie filling with a can of strawberry pie filling.
That’s it.
So simple and absolutely delicious. Immediately shot to the top of My Favorite Dessert list.
Next experiment wasn’t quite as successful. Same meringue pie crust but filled with standard Strawberry Pie filling. Delicious but I wasn’t terribly impressed with how soggy/runny the crust got. Makes a pretty picture but might have to try something different for the filling. Might be straight sugared strawberries with whipped topping (?). Will report back if I ever get that far – likely not for awhile since most everyone here is cloudy meringued out. (Not me though!)
Meringue Crust Strawberry Pie -
As an aside – this crust is gluten-free, which is why Liz & I were discussing meringue in the first place. I’m not sure the strawberry glaze is though, which is another reason to go with straight strawberries topped with real whipped cream (if you’re looking for delicious gluten-free desserts).
Enjoy!
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