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Mile High Strawberry Pie

Source of Recipe

Beverley Galtman, Allentown PA


List of Ingredients

8 cups whole fresh strawberries, stems removed
10 to 12 additional strawberries with stems attached, for garnish
1 cup confectioners' sugar
1 cup sugar
3 Tbsps. cornstarch
1 cup water
12 drops red food coloring
1 cup whipping cream
1/4 cup confectioners' sugar
1 tsp. vanilla
1 9-inch baked pie crust



Recipe

Wash and stem the strawberries. Mix 6 cups of them with confectioners' sugar. Let stand for one hour. Cook remaining 2 cups berries with water until tender and rub through a sieve. Mix granulated sugar and cornstarch and add to the strained strawberry juice. Cook until clear. Add food coloring. Let mixture cool slightly, stirring occasionally.

Arrange whole strawberries, stem side down in the pie shell. Mound the berries in the center of the pie. Pour the cooked strawberry mixture evenly over the strawberries in the pie shell. Refrigerate until cold.

Pour whipping cream into cold mixing bowl. Beat cream at medium-high speed until it begins to thicken. On low speed, add confectioners' sugar and vanilla. Continue to beat until stiff, but fluffy. Whipped cream may be used as a decorating tool. Just pipe it onto the pie up to two hours before serving it. Garnish with whole strawberries, still attached to their stems. Keep refrigerated until ready to serve.