The Atlanta Journal-Constitution
ANGEL BERRY PIE
3 large egg whites, at room temperature
1/4 teaspoon kosher salt
1 cup plus 1 1/2 teaspoons sugar, divided
1/2 teaspoon vanilla
1 1/2 teaspoons distilled white vinegar
2 cups sliced strawberries
2 cups heavy cream, chilled
Heat the oven to 275 degrees. Grease a 9-inch pie plate with nonstick cooking spray.
Using an electric mixer, beat the egg whites and salt on medium-low speed until frothy, about 1 minute. Increase the speed to medium-high and continue to beat until soft mounds form, 1 to 2 minutes. With the mixer running, gradually beat in 1/2 cup of the sugar, followed by the vanilla. Gradually beat in about 1/4 cup more of the sugar, followed by the vinegar, and 1/4 cup more sugar. Continue to beat on medium-high, scraping down the sides of the bowl as needed, until the egg white mixture is glossy, very thick, and holds stiff peaks, 2 to 4 more minutes.
Transfer the mixture to the pie plate and smooth the top. Run a finger along the inside rim of the pie plate to create an indentation along the exterior edge of the meringue.
Bake 30 minutes. Increase the oven temperature to 300 degrees and continue to bake an additional 30 minutes. Turn off the oven, but do not open the oven door. Let the pie cool completely in the oven, 2 to 3 hours.
While the pie is cooling, place the strawberries in a medium bowl and toss gently with the remaining 1 1/2 teaspoons of sugar. Refrigerate until ready to use.
Once the pie has cooled, place the heavy cream in a clean mixing bowl and beat on medium-low speed until frothy, about 1 minute. Increase the speed to mediumhigh and continue to beat until the cream forms slightlyfirmer-than-soft peaks, about 2 more minutes.
Spread the whipped cream into a mound on top of the cooled meringue, leaving 1/2 to 1/4 inch of visible crust along the outside edge. Lay the strawberry slices in a decorative pattern on top of the cream. Refrigerate for at least 1 hour before serving. Serves 8. Per serving: 325 calories (percent of calories from fat, 60), 3 grams protein, 31 grams carbohydrates, 1 gram fiber, 22 grams fat (14 grams saturated), 83 milligrams cholesterol, 79 milligrams sodium.