strawberry mostachon (mexican meringue pie)

1. 1

   preheat oven to 350f

2. 2

   in a clean glass, or copper bowl whip eggwhites and cream of tartar with an electic mixer until soft peaks form

3. 3

   add baking powder and vanilla and continue beating for 30 seconds

4. 4

   and sugar a tablespoon at a time until the mixture forms stiff peaks (it should look white and glossy)

5. 5

   stop beating with mixer and fold in crackers and pecans with a spatula being careful not to deflate the meringue mixture

6. 6

   pour into a greased 8 inch cake pan and bake for 30-45 minutes until the meringue is dry and golden brown

7. 7

   meanwhile meringue is in the oven prepare the topping

8. 8

   whip cream cheese with sugar until light and fluffy add vanilla extract and whipping cream and continue beating until it has doubled in size

9. 9

   once meringue is out of the oven let cool for about 1 hour

10. 10

    place on a serving platter top with the whipped cream mixture and chopped strawberries and enjoy!

11. 11

    *Note: left overs should be stored in the refrigerator

* Per serving · 4 servings · Values may vary.