One slice of this gorgeous strawberry pie from chef Barb Peters delivers nearly three fourths of your daily dose of vitamin C.

Ingredients

　　Canola-oil cooking spray

　　1 cup graham cracker crumbs

　　4 cups sliced strawberries

　　1 cup plus 2 tbsp sugar

　　1/4 tsp salt

　　1 envelope unflavored gelatin

　　1 1/2 tsp vanilla extract

　　1/2 cup pasteurized egg whites

　　1/4 tsp cream of tartar

　　Heat oven to 375°F. Coat a 9" pie plate with cooking spray; pour in crumbs; press to form an even layer. Bake 15 minutes. Mash 2 cups berries with 1 cup sugar and salt in a medium pan over medium heat. Bring to a boil; stir. Add gelatin; stir until dissolved. Remove from heat; add 1 tsp vanilla and remaining 2 cups berries. Mix egg whites and cream of tartar in a bowl; beat until soft peaks form. Add remaining 2 tbsp sugar and remaining 1/2 tsp vanilla; beat until stiff. Spoon berries onto piecrust; top with meringue. Bake 12 minutes. Cool; refrigerate at least 3 hours.

Nutrition Per Serving

　　1.6 g fat (0.3 g saturated)

　　41.5 g carbs

　　1.8 g fiber

　　4.2 g protein

　　#### Nutritional analysis provided by Self