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Strawberry: Blue Ribbon Strawberry Shortcake Pie

Source of Recipe

Rita Heikenfield


List of Ingredients

Crust:

2 cups crushed Pecan Sandie shortbread cookies, or plain shortbread cookies
2 tablespoons melted butter or margarine
Mix crust ingredients together and pat into 9" pie pan. Bake in 350 degree oven 8 minutes. Cool.

Filling:

14 oz sweetened condensed milk, regular or fat free
1/2 cup lemon juice
12 oz regular or light frozen non-dairy whipped topping, thawed or 1 cup fresh whipping cream whipped with a teaspoonful vanilla. If using whipped topping, reserve 1 cup for garnish
2 cups chopped fresh strawberries

Mint leaves and berries for garnish (and remaining 1 cup whipped topping if using that)



Recipe



Combine condensed milk and lemon juice. Fold in whipped topping (or whipped cream) and berries. Pour into crust. Freeze, covered, 4 hours or up to two weeks. Garnish with reserved whipped topping, mint leaves and berries, or simply berries.

BERRY TIPS:
Store, loosely covered, in refrigerator to avoid molding. Leave caps on when washing to avoid waterlogged berries. To freeze whole berries, lay in single layer on cookie sheet. Freeze, uncovered, until hard. Pour into containers. Berries will stay separate.