If you're allergic to eggs, just omit the meringue and serve this pie with either sweetened whipped cream or a vegan whipped topping.

INGREDIENTS | SERVES 8

• 1½ cups whole strawberries, hulled
• 1 Cornflake Pie Crust, baked and cooled
• 2 cups sliced strawberries
• ¾ cup sugar
• 3 tablespoons cornstarch or potato-starch flour
• ¼ cup orange juice
• ⅓ cup water
• 1 teaspoon vanilla
• 3 pasteurized egg whites
• ⅛ teaspoon cream of tartar
• ⅓ cup sugar

1. Arrange whole strawberries, point-side up, in cooled Pie Crust; set aside.

2. In medium, heavy saucepan, combine sliced strawberries and sugar; let stand 10 minutes. Using a potato masher, mash the strawberries. Bring to a boil over medium heat.

3. Meanwhile, in small bowl, combine cornstarch or potato-starch flour and orange juice; whisk until smooth. Add water and stir again. Add to the strawberry mixture and stir well. Cook, stirring frequently, until mixture thickens, about 8 minutes.

4. Stir in vanilla, then pour mixture over berries in the Crust and immediately place in refrigerator. Chill for 1 to 2 hours until set.

5. Preheat oven to 375ºF. In medium bowl, combine egg whites and cream of tartar; beat until foamy. Gradually add ⅓ cup sugar, beating until stiff peaks form. Spoon onto pie, sealing edges of meringue to Crust.

6. Bake 10–14 minutes, or until meringue is lightly browned on peaks. Chill in refrigerator at least 3 hours before serving.

Calories: 245.01
Fat: 4.96 grams
Saturated Fat: 3.02 grams
Carbohydrates: 48.97 grams
Sodium: 58.27 mg