Recipe Ingredients: Dough: 3 egg whites at room temperature, 1/4 teaspoon cream of tartar, 1/4 teaspoon baking powder, 1 cup granulated sugar, 2/3 cup finely crushed saltine crackers, 1/2 chopped pecans, 1 teaspoon vanilla extract, 1 tablespoon butter for pie plate Filling: 1 (8 ounce) can cream cheese – softened, 1 1/2 cups heavy cream, 3 tablespoons sugar, 1/4 teaspoon cinnamon, 1/2 teaspoon vanilla extract, 1/2 cup sliced strawberries, 1/2 cup blueberry/blackberry mix Preheat oven to 325 degrees. Make the Dough: In a medium bowl, beat egg whites with an electric mixer until foamy. Add the cream of tartar and vanilla and mix on medium speed. Add 1 cup sugar, 1/4 cup at a time. Continue beating until peaks form. The mixture will be thick and glossy. Fold in fine salted bread crumbs, chopped pecans, and baking powder. Add meringue mixture to a buttered 9-10 inch pie dish. Use a spoon or spatula to raise the edges and make a well in the center… Make the Meringue Pie Crust. Place the meringue-filled pie dish on the center rack of a preheated oven for 30 minutes. After 30 minutes, remove from the oven and allow to cool to room temperature. Make the filling: Prepare the berries, add the cinnamon and set aside. In a medium bowl, beat the cream cheese with an electric mixer until light and smooth. Add the heavy cream, sugar, and vanilla. Beat until thick and soft peaks form. Set aside 1/2 cup for the topping. In the bowl of whipped cream/cream cheese, add the berries with a spatula. Mix until just combined. Pour the berry filling into the cooled meringue crust. Smooth the top. Add the reserved whipped cream mixture on top, spreading until smooth, and garnish the pie with more fruit (or add more sprinkles or whipped cream, if desired). Refrigerate the pie for at least 3 hours or overnight. Remove from the refrigerator just before serving.
