RECIPE: Strawberry Chiffon Pie

Brunch called—it wants this on the table 🌼🍓🥧
This strawberry chiffon pie is soft, sweet, and refreshingly light. Perfect for spring gatherings, and yes—it tastes just as heavenly as it looks.

Ingredients:
- Butter, for greasing
- 3 large egg whites, at room temperature
- 1 cup, plus 2 Tbsp. granulated sugar, divided
- 2/3 cup finely crushed saltine crackers (about 17 crackers)
- 1/2 cup chopped pecans
- 1 tsp. vanilla extract
- 1/4 tsp. baking powder
- 1 cup heavy whipping cream
- 2 cups fresh sliced strawberries (from 1 [16-oz.] container)

Instructions:
1. Preheat oven to 325°F. Grease a 9-inch pie dish with butter.
2. Meringue crust: Beat egg whites until foamy. Slowly add in 1 cup of sugar while beating until stiff peaks form (about 10 minutes). Gently fold in cracker crumbs, pecans, vanilla, and baking powder. Spread mixture into the dish to form a crust.
3. Bake crust: Bake for 30 minutes, until lightly golden. Let cool completely (about 45 minutes).
4. Make filling: Beat cream until foamy, then slowly add 2 tbsp sugar and beat until soft peaks form. Fold in sliced peaches or strawberries. Spoon over cooled crust.
5. Chill: Refrigerate at least 30 minutes before serving, up to 3 hours.