No Bake Strawberry Rhubarb Meringue Pie

This No Bake Strawberry Rhubarb Meringue Pie has a graham cracker crust with a strawberry rhubarb curd topped off with a fluffy strawberry meringue for the perfect summer dessert.

This no bake strawberry rhubarb meringue pie combines all the flavors of summer into one delicious pie. With a sweet graham cracker crust, filled with a homemade strawberry rhubarb curd, and topped off with a strawberry meringue.

Ingredients

• Rhubarb – used in the curd for the perfect tartness.
• Strawberries – fresh strawberries in the curd along with freeze dried strawberries for the meringue.
• Sugar – granulated sugar for both the curd and the meringue.
• Eggs – the yolks are used in the curd and the whites in the meringue.
• Butter – used in both the crust and curd
• Graham Crackers – for the crust
• Cream of Tartar – to help stabilize the meringue

How to make No Bake Strawberry Rhubarb Meringue Pie

Graham Cracker Crust

• Preheat oven to 350 F.
• In a medium sized b owl combine graham cracker crumbs and melted butter until the mixture resembles wet sand.
• Press mixture into a 9″ pie pan or spring form pan. Bake for 10 minutes. Remove from oven and set aside to cool.

Strawberry Rhubarb Curd

• In a medium sized sauce pan add sliced rhubarb, strawberries, and water. Simmer over medium heat until rhubarb has softened.
• Blend mixture with an immersion blender and then pour through a fine mesh strainer. You should have about 1 cup of liquid after straining.
• Add sugar, egg yolks and 1 cup of strawberry rhubarb mixture back to a clean sauce pan. Whisk together and bring to a simmer until the mixture reaches 165 F.
• Remove mixture from the heat and add in butter. Mix until butter has melted.
• Transfer curd into a bowl and place a piece of plastic wrap on top to prevent a skin forming. The curd will thicken more as it cools. Store in the refrigerator.

Strawberry Meringue

• Add freeze dried strawberries to a blender or food processor and pulse until a powder forms. Set aside for later.
• Place a saucepan on the stovetop, fill it with about 2 inches of water and bring it to a boil.
• In a heatproof bowl (large enough to sit on top of the saucepan without touching the water, I like to use the bowl to my stand mixer) combine the egg whites, granulated sugar and cream of tartar. (Alternatively, you use a double boiler.)
• Increase the heat to medium-high and hand-whisk the egg mixture continuously. As it heats, it will become frothy and thinner.
• Keep whisking until the sugar has fully dissolved into the egg-white mixture.
• To check, dip a clean finger into the mixture and rub it between your fingers. It should feel smooth with no sugar granules. Be cautious, as the mixture will be hot. If you’re using a candy thermometer, the temperature should read 160F.
• Once the sugar has dissolved whisk on high until stiff peaks form. I like to use a stand mixer, but a hand mixer works as well.
• Once stiff peaks form fold in freeze dried strawberry powder until fully combined.

Assemble

• Add cooled strawberry rhubarb curd to cooled graham cracker crust and spread into an even layer. Top with strawberry meringue.
• If desired torch the top of the meringue with a brûlée torch or broil for a minute or two to brown the top.
• The pie is best served same day. Store in refrigerator until ready to serve.

Share Your Experience

I would love to hear about your experience making and enjoying my No Bake Strawberry Rhubarb Meringue Pie! Feel free to tag me on Instagram or leave a review below. Your feedback helps me improve our recipes and provides inspiration to fellow home cooks.

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