Shell
- 3 egg whites
- 1 teaspoon vanilla
- 1/2 teaspoon salt
- 1 cup sugar
- 1/2 cup chopped pecans
- 1/2 cup flaked coconut
- 1/2 teaspoon baking powder
Filling
- 1 pint fresh strawberries, hulled
- 1/4 cup sugar
- 1/2 cup whipping cream
- 2 tablespoons sugar
- 1/2 teaspoon vanilla
To make shell:
Beat egg whites until foamy; add 1 teaspoon vanilla, salt, and 1 cup sugar; continue beating until stiff.
Mix pecans, coconut, and baking powder; fold into meringue mixture; spread in greased 9-inch pie pan. Pile mixture higher around the edge. Bake in a slow oven (325F) 30 minutes. Cool.
To make filling:
Save six of the nicest berries for garnish. Slice the rest and combine with %4 cup sugar. Let stand at least 10 minutes. Drain. Arrange the drained berries over the cooled meringue shell.
Whip cream; add 2 tablespoons sugar, 1/2 teaspoon vanilla. Spread over berries. Arrange the six whole berries so one will be atop each serving. Chill in refrigerator 2 or 3 hours before serving. Yield: 6 servings.