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Strawberry Super Pie
* Exported from MasterCook Mac *
Strawberry Super Pie
Recipe By : _Dying for Chocolate_ by Diane Mott Davidson
Serving Size : 1 Preparation Time :0:00
Categories : Desserts Fruit
Amount Measure Ingredient -- Preparation Method
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Crust:
1 1/2 sticks unsalted butter -- melted
1 1/2 cups unbleached flour
1 tablespoon confectioner's sugar
3/4 cup chopped pecans
Topping:
2 pounds strawberries -- divided
1/2 cup water
1 cup sugar
3 tablespoons cornstarch -- or arrowroot
Filling:
1 1/4 cups whipping cream
4 ounces cream cheese -- softened
3/4 teaspoon vanilla extract
1/2 cup confectioner's sugar
Preheat oven to 375x.
For the crust: Mix melted butter with flour, confectioner's sugar, and
pecans. Press into a buttered 10" pie plate. Bake for 25 minutes or until
light brown. Allow to cool completely.
For the topping: Mash enough strawberries to make 1 cup. Cut the tops off
the rest of the strawberries and set aside. Place mashed berries in a
saucepan and add water. Mix sugar and cornstarch into crushed berry mixture
and bring to a boil on top of the stove, stirring. Boil about one minute or
until clear and thickened. Set aside to cool.
For the filling: Whip cream until stiff. In another bowl, beat cream cheese
with vanilla and confetioner's sugar. Carefully fold whipped cream into
cream cheese mixture. Spread into cooled crust and refrigerate.
To assemble the pie: Stand whole berries on top of cream filling, cut side
down. When entire filling is covered with whole berries, carefully spoon
cooled crushed berry mixture over all. Cream filling should not be seen
between whole berries.
Once the crevices have been filled, do not overload the pie with the crushed
berry mixture, as it will just drip over the sides. Reserve any leftover
crushed berry mixture to serve on pancakes or English muffins.
- - - - - - - - - - - - - - - - - -
It is a bit of a production, but taken in steps it isn't too bad. And, if
you're in a pinch, it is still worth it to make the filling and topping and
using a store-bought graham cracker crust.
BYW, does anyone have any idea what happened to my whipping cream? Why would
it have separated and curdled like that? Was it just bad? The pull date
was okay . . .
Enjoy,
Ilene
Evanston IL
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