Joy Choy Pie- My Version

Kathie Carr


Joy Choy Pie was popular in Northern Indiana in the 1980's. I lived near San Francisco then and frequently visited China Town. There was no Joy Choy Pie in China Town. At least none that I could find. I think it must be a mid-American invention.

This is my version based on the recipe my Mom used. I added the chocolate. :)

It may not be authentic Chinese, but I think it is GOOD!

Picture is clip art.


★★★★★ 2 votes

15 Min
30 Min


  • 1/2 c
    finely crushed chow mein noodles
  • 1 c
    chopped pecans
  • 3 large
    egg whites
  • 1/4 tsp
    cream of tartar
  • 1 c
  • 1 tsp
    vanilla extract
  • 1/2 tsp
    lemon extract
  • 1 pt
    fresh strawberries, cleaned and sliced in to bite sized pieces
  • 1 small
    container whipped topping (cool whip)
  • 1 small
    package mini chocolate chips

How to Make Joy Choy Pie- My Version


  1. Preheat oven to 325 degrees. Butter a 9 inch pie pan.

    To Make Meringue Pie Shell:
    Crush chow mein noodles very fine to make 1/2 cup. Mix crushed noodles and chopped pecans together and set aside.

    Beat together egg whites and cream of tartar until whites are stiff. Add sugar, 1 tablespoonful at a time; beat well after each addition. Add vanilla and lemon extracts; beat until stiff peaks form. Fold in crushed noodles and choped nuts.
  2. Spoon and arrange meringue in buttered 9 inch pie plate, spreading around sides and on bottom to leave center "hollow or depression" for filling with the strawberries after baking. Bake in a 325 oven for 30-35 minutes. Remove from oven and let cool completely.
  3. To Complete Pie:

    Sprinkle half of chocolate chips on bottom of meringue.

    Fill center with partially strawberries. Sprinkle remaining chocolate chips on top of strawberries. Top with sweetened whipped cream.

    If desired garnish with coarsely crushed chow mein noodles or chocolate chips sprinkled on top.

Printable Recipe Card

About Joy Choy Pie- My Version

Course/Dish: Pies

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