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Yields: 2 pies; Serves 12
Pie:
4 pints (8 cups) fresh strawberries, hulled and washed
5 1/2 cups Strawberry Pie Glaze, recipe follows
4 cups prepared whipped cream, recipe follows
2 cooked 9-inch pastry pie shells
Spread the inside (bottom and walls) of each cooked
pie shell with a heaping 1/4 cup of the glaze.
Gently mix the strawberries with 2 cups of the
remaining glaze and divide equally into each of the
cooked pie shells.
Mold mixture into pie shell. For each pie, pour
1 cup of the remaining glaze over strawberries,
filling the holes and gaps, making a relatively
smooth mound. You will have about 1 cup of glaze
left over when finished. Reserve for another use.
Refrigerate and let set for 2 hours.
Top each pie with 2 cups prepared whipped cream.
Cut each pie into 6 equal slices and serve chilled.
Strawberry Pie Glaze:
3 cups water
3-oz package of Strawberry Gelatin
1 cup cornstarch dissolved in 1 cup water
2 tablespoons red food color
Place 3 cups of water, strawberry gelatin
and sugar in a heavy saucepan and bring to a boil,
stirring constantly.
Pour cornstarch / water mixture into saucepan
when mixture begins to boil.
Lower heat and whisk mixture until thick and
clear, about 5 minutes. Add food coloring.
Remove from stove and allow to cool. Do not
refrigerate.
Whipped Cream:
16 oz heavy cream, chilled
1/2 cup powdered sugar
1/2 teaspoon vanilla extract
Place ice in a mixing bowl and let sit for
5 minutes. Pour ice out of mixing bowl and
wipe with clean, dry towel to remove moisture.
Pour cream into bowl and mix with electric
mixer on high speed until stiff.
Add Powdered sugar and vanilla to bowl and
whip for about 15 seconds before adding to pie.
Source: Moscow-Pullman, Idaho, Daily News,
Tuesday, June 27, 1995
Pie:
4 pints (8 cups) fresh strawberries, hulled and washed
5 1/2 cups Strawberry Pie Glaze, recipe follows
4 cups prepared whipped cream, recipe follows
2 cooked 9-inch pastry pie shells
Spread the inside (bottom and walls) of each cooked
pie shell with a heaping 1/4 cup of the glaze.
Gently mix the strawberries with 2 cups of the
remaining glaze and divide equally into each of the
cooked pie shells.
Mold mixture into pie shell. For each pie, pour
1 cup of the remaining glaze over strawberries,
filling the holes and gaps, making a relatively
smooth mound. You will have about 1 cup of glaze
left over when finished. Reserve for another use.
Refrigerate and let set for 2 hours.
Top each pie with 2 cups prepared whipped cream.
Cut each pie into 6 equal slices and serve chilled.
Strawberry Pie Glaze:
3 cups water
3-oz package of Strawberry Gelatin
1 cup cornstarch dissolved in 1 cup water
2 tablespoons red food color
Place 3 cups of water, strawberry gelatin
and sugar in a heavy saucepan and bring to a boil,
stirring constantly.
Pour cornstarch / water mixture into saucepan
when mixture begins to boil.
Lower heat and whisk mixture until thick and
clear, about 5 minutes. Add food coloring.
Remove from stove and allow to cool. Do not
refrigerate.
Whipped Cream:
16 oz heavy cream, chilled
1/2 cup powdered sugar
1/2 teaspoon vanilla extract
Place ice in a mixing bowl and let sit for
5 minutes. Pour ice out of mixing bowl and
wipe with clean, dry towel to remove moisture.
Pour cream into bowl and mix with electric
mixer on high speed until stiff.
Add Powdered sugar and vanilla to bowl and
whip for about 15 seconds before adding to pie.
Source: Moscow-Pullman, Idaho, Daily News,
Tuesday, June 27, 1995
