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Strawberry Super Pie

Source of Recipe


West of the Rockies






List of Ingredients



• -- Crust --
  
• 3/4 cup (1-1/2 sticks) unsalted butter, melted
  
• 1-1/2 cups all-purpose flour
  
• 1 Tbsp confectioners' sugar
  
• 3/4 cup chopped pecans
  
• *
  
• -- Topping --
  
• 2 lbs. strawberries, divided
  
• 1/2 cup water
  
• 1 cup sugar
  
• 3 Tbsp cornstarch
  
• *
  
• -- Filling --
  
• 1-1/4 cups whipping cream
  
• 1/4 lb. cream cheese, softened
  
• 3/4 tsp vanilla extract
  
• 1/2 cup confectioners' sugar
  






Instructions



1. Preheat oven to 375 degrees (F).
   
   
2. For the Crust: Mix melted butter with the flour, confectioners' sugar and pecans. Press into a buttered 10-inch pie plate. Bake for 25 minutes, or until light brown. Allow to cool completely.
   
   
3. For the Topping: Mash enough strawberries to make 1 cup. Cut the tops off the remaining strawberries and set aside. Place the mashed berries in a saucepan and add the water. Mix sugar and cornstarch into crushed berry mixture and bring to a boil on the stovetop, stirring. Boil about 1 minute or until clear and thickened. Set aside to cool.
   
   
4. For the Filling: Whip cream until stiff. In a separate bowl, beat the cream cheese with the vanilla and confectioners' sugar. Carefully fold whipped cream into cream cheese mixture. Spread in cooled crust and refrigerate.
   
   
5. When the crushed berry mixture is cool, the pie can be assembled. Stand whole strawberries on top of the cream filling, cut side down. When the entire filling is covered with whole berries, carefully spoon the cooled crushed berry mixture over all. (The cream filling should not be seen between the 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.
   
   Makes 8 to 10 servings.