Strawberry Marshmallow Meringue Pie

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Pastries & Pie

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  • 2 Blind Baked Pie Crusts
  • 2# (or more) Whole Strawberries
  • 3 Large Egg Whites
  • 200 g (1 Cup) Granulated Sugar
  • 164 g (1/2 Cup) Clear Karo Syrup
  • 152 g (1/3 Cup) Water
  • Yield: 2 9” pies


  • Make sure that blind baked crust has cooled.
  • Clean and cut tops off of berries.
  • Stand berries cut side down in the pie crust.
  • Whip egg whites to stiff peaks.
  • Combine sugar, Karo and water in a small saucepan. Bring to a boil and heat to 240 F thread spinning temperature.
  • With the mixer going on low speed, slowly pour the syrup into the whipped egg whites. Once all of the syrup is in, increase speed to high and whip until the mixture is cooled.
  • Spread on top of berries.
  • Put under broiler or use a torch to brown.
  • Store 3-4 days covered in the fridge.
  • Bring to room temp to serve.