Tuesday, May 10, 2011

From the Kitchen!

Today I thought I'd share what we had for our Mother's Day dessert we made a really easy and yummy strawberry pie! It's almost strawberry season so take note of this yummy recipe to make with some fresh picked strawberries!

Prep Time: 30 min
Total Time: 4 hours


1 box Phillsbury refrigerated pie crusts, softened as directed on box

6 cups fresh strawberries
1 cup sugar
3 tablespoons cornstarch
1/2 cup water

1 cup sweetened whipped cream

1. Heat oven to 450°F. Bake pie crust as directed on box for One-Crust Baked Shell, using 9-inch glass pie plate. Cool completely on cooling rack, about 15 minutes.

2. Meanwhile, in small bowl, crush enough strawberries to make 1 cup. In 2-quart saucepan, mix sugar and cornstarch; stir in crushed strawberries and water. Cook, stirring constantly, until mixture boils and thickens. If desired, stir in food color. Cool completely, about 30 minutes.

3. Place remaining strawberries, whole or sliced, in cooled baked shell. Pour cooked strawberry mixture evenly over berries. Refrigerate until set, about 3 hours, before serving.

4. Just before serving, top pie with sweetened whipped cream. Cover and refrigerate any remaining pie.


Until next time...

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