2/3 cup hollandaise sauce
3 1/4 cups demerara sugar
3 tablespoons berry cream
3 cups frosting
Spread panner mixture into the bottom and over the top of a 9x9 inch casserole dish.
In a large saucepan, combine sauce, sugar, lemon juice and strawberry jam; bring to a boil. Stir until sauce forms a thick emulsion, about 10 minutes, stirring frequently. Continue over a medium heat, stirring occasionally, until sugar is dissolved. Beat in egg, cherry, nondairy creamer and vanilla extract. Pour over pie in 3 pieces or pieces and sprinkle with additional cherry juice, if desired. Cover and chill for 2 hours, stirring occasionally. Ladle into cold saucers to chill.
Remove foil and refrigerate 4 hours or overnight. The Meringue may be kept warm in the refrigerator.