John’s Aunt Joyce makes my favorite Strawberry Pie. It’s unlike any other strawberry pie I’ve ever had, and no jello is required. The filling is basically just homemade marshmallow cream and strawberries. It’s not easy to make, it dirties many bowls, and it requires a candy thermometer. But when you have peak season strawberries straight from the farm, it’s the best way to eat them!
Aunt Joyce told me how to make it years ago, and I wrote it down as best I could, but she can tell when it’s done by just looking. I’ve finally “translated” it into a real recipe the rest of us can follow!
Aunt Joyce’s Strawberry Pie
1 cup sugar
2 tablespoons corn syrup
2 tablespoons water
1 egg white
1/2 teaspoon cream of tartar
Over medium heat, boil sugar, corn syrup, and water until mixture reaches 230° as measured on a candy thermometer. Meanwhile, beat egg white and cream of tartar with electric mixer until stiff peaks form.
Slowly pour hot syrup into egg white with the mixer going.
Pour mixture over dry strawberries in cooked piecrust. Serve immediately.
