-ELAINE RADIS BGMB90B
1 c Heavy cream; whipped
3 pt Fresh strawberries
2 1/2 tb Cornstarch
2 tb Confectioners; sifted
2 dr Red food coloring
Pie shell; baked & cool
1 c Sugar
1 tb Butter
1 tb Lemon juice
2 tb Cointreau or orange juice
Juice:
WASH STRAWBERRIES AND IN COLD WATER, DRAIN AND HULL THEM AND RESERVE SOME
FOR GARNISH. CRUSH 1 PINT OF THE BERRIES WITH A POTATO MASHER, OR IN A
BLENDER. MEASURE CRUSHED BERRIES AND ADD ENOUGH WATER TO MAKE 1 1/2 CUPS.
BRING MIXTURE TO A BOIL OVER LOW HEAT, STIRRING CONSTANTLY. MIXTURE WILL
BE THICKENED AND TRANSLUCENT. STRAIN, ADD BUTTER OR MARGARINE, LEMON JUICE
AND FOOD COLORING COOL.
MEANWHILE, TOSS REMAINING 2 PINTS OF BERRIES WITH THE COINTREAU OR ORANGE
JUICE. LET STAND ABOUT 30 MINUTES.
ARRANGE IN THE PIE SHELL AND POUR THE COOLED GLAZE OVER THE BERRIES.
REFRIGERATE UNTIL WELL CHILLED, ABOUT 2 HOURS.
BEFORE SERVING, WHIP CREAM UNTIL STIFF AND FOLD IN THE CONFECTIONERS
SUGAR.
GARNISH PIE WITH WHIPPED CREAM AND RESERVED STRAWBERRIES.
NOTE: A NICE VARIATION IS TO COMBINE 1 3 OZ PKG CREAM CHEESE, SOFTENED AND
MIXED WITH 2 TBSP SOUR CREAM, AND SPREAD OVER THE BOTTOM OF THE PIE CRUST
BEFORE FILLING THE SHELL.OR TRY A GRAHAM CRACKER CRUST.
This is just like a recipe that Aunt Betty and I got from Better Homes and
Gardens when we were first married. She still makes it all the time. I had
forgotten about it. Remember this one kids?
Yields
1 Servings