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Strawberry-Banana Meringue Pie Recipe

This strawberry-banana meringue pie is elegant, easy to make, and lighter on sugar than most other meringue pies, which allows the other flavors to shine through. Recipe courtesy Sarah of Why Food Works.

Servings: 8

Active time: 25 minutes

Total time:

Strawberry-Banana Meringue Pie Crust


  • 1 c pitted dates
  • 1 c cashews and/or almonds


  1. Preheat oven to 300°F. Pulse dates and nuts in food processor until diminished to small crumbs.
  2. Press into pie pan and set aside.

Strawberry-Banana Meringue Pie Filling

  • 1 12 oz can evaporated milk
  • 3 Tbsp sugar
  • 1 ripe banana
  • 1 tsp vanilla extract
  • 1/4 c cornstarch
  • 4 Davidson's Safest Choice® pasteurized egg yolk(s)
  • 1/2 c plain Greek yogurt
  1. Combine milk, sugar, banana, vanilla, cornstarch, egg yolks, and yogurt in blender and purée until smooth.
  2. Pour over crust and bake for 25 minutes or until golden brown on top.

Strawberry-Banana Meringue Pie Topping

  • 2 c strawberries
  • juice of 1 lemon
  • 4 Davidson's Safest Choice® pasteurized egg white(s)
  • 1/2 tsp cream of tartar
  • 3 Tbsp sugar
  1. Combine strawberries and lemon juice in small bowl and allow to marinate for 10 minutes.
  2. Using hand or stand mixer, whip egg whites on slow speed. Add cream of tartar and sugar one tablespoon at a time. Increase speed to high and whip until stiff peaks form.
  3. Spread strawberries on top of cooled pie filling. Place meringue in dollops on top of strawberries. Using the back of a spoon, create peaks by gently swirling then pulling away.
  4. Preheat broiler and move tray to the second from top level in the oven. When hot, place pie underneath and toast for 2-3 minutes, watching closely. Meringue is done when brown on top.

Nutrition Facts

Serving Size (1/8 of recipe)
Total Servings 8

Amount Per Serving:

Nutrition Category Amount
Calories 280
Calories from Fat 90
Total Fat 10g (15% DV)
Saturated Fat 2.5g (13% DV)
Trans Fat 0g
Cholesterol 95mg (32% DV)
Sodium 40mg (2% DV)
42g (14% DV)
Dietary Fiber 3g (12% DV)
Sugars 29g
Protein 8g
Vitamin A 2%
Vitamin C 40%
Calcium 6%
Iron 10%

Percent Daily Values (DV) are based on a 2,000 calorie diet.

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Pasteurized equals peace of mind

Davidson's Safest Choice® pasteurized eggs taste great and are safe for all your favorite egg dishes! Davidson's gentle water bath pasteurization reduces the risk of Salmonella in eggs without changing the nutrition or flavor. In fact, Davidson's pasteurized eggs have earned the Seal of Approval for exceptional flavor and culinary performance from the American Culinary Federation (ACF).

The Raw Egg Risk

Davidson's eggs aren't just good for sunny-side up or poached eggs. Consider all the recipes that feature raw eggs, like eggnog, Caesar salad dressing, raw cookie dough, custard and more. Take homemade ice cream, for example. Over a four-year period, more than 500 illnesses in the US were traced to Salmonella bacteria in homemade ice cream, according to the CDC. The ingredient at fault? Raw or undercooked eggs.