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  • 6servings
  • 25minutes
  • 378calories

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Nutrition Info . . .

NutrientsCarbohydrates
VitaminsB12, E
MineralsCopper, Calcium, Magnesium, Phosphorus

Ingredients Jump to Instructions ↓

  1. BOTTOM LAYER:

  2. 2 cups sliced fresh strawberries

  3. 1 pastry shell (9 inches), baked

  4. MIDDLE LAYER:

  5. 2 cups halved fresh strawberries, mashed

  6. 1 cup sugar

  7. 3 tablespoons cornstarch

  8. GARNISH:

  9. 2 cups halved fresh strawberries

  10. 1 cup heavy whipping cream

  11. 2 tablespoons sugar

  12. 1/4 teaspoon almond extract, optional

Instructions Jump to Ingredients ↑

  1. Photo by: Taste of Home For bottom layer, place sliced strawberries in the pie shell. For middle layer, combine the mashed strawberries, sugar and cornstarch in a saucepan. Bring to a boil; cook and stir for 2 minutes or until thickened. Cool for 15 minutes; pour over bottom layer. Arrange strawberry halves on top of pie. Refrigerate for 2-3 hours.

  2. Just before serving, whip cream with sugar and almond extract if desired until stiff peaks form. Spread whipped cream over pie or garnish individual servings. Yield: 6-8 servings.

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