Fluffy Strawberry Meringue Pie

Directions

1. 1
   In a bowl, beat egg whites and cream of tartar on medium speed until soft peaks form. gradually beat in sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Fold in the crackers, pecans and vanilla.
2. 2
   Spread onto the bottom and up the sides of a greased 10-in. deep-dish pie plate.
3. 3
   Bake at 350° for 25-30 minutes or until meringue is lightly browned. Cool on a wire rack.
4. 4
   Set aside one strawberry for garnish. Slice half of the strawberries; set aside. In a bowl, mash the remaining strawberries; drain juice, reserving 1/2 cup. In a saucepan, combine marshmallows and reserved juice. Cook and stir over low heat until marshmallows are melted. Refrigerate until partially set.
5. 5
   Fold the sliced and mashed strawberries and whipped topping into marshmallow mixture.
6. 6
   Add food coloring if desired. Spoon into meringue shell.
7. 7
   Garnish with the reserved strawberry. Refrigerate for 3 hours or until set. Refrigerate leftovers.