| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Pie |
6 |
Servings |
INGREDIENTS
| 1 |
qt |
Strawberries |
| 1 |
c |
Sugar |
| 3 |
tb |
Cornstarch |
| 2 |
tb |
Lemon juice |
| 1/4 |
c |
Water |
|
|
Whipping cream |
| 1 |
tb |
Powdered sugar |
| 1/4 |
ts |
Vanilla |
| 1/8 |
ts |
Nutmeg |
| 1 |
|
(9-inch) pie crust; baked |
INSTRUCTIONS
Hull and clean berries. Place in a casserole; sprinkle sugar and water.
Cover and refrigerate overnight. In saucepan, combine juice from berries
and cornstarch. Mix well; bring to a slow boil, stirring until mixture
thickens. Remove from fire, cool; pour over berries. Pour berry mixture
into a pie shell. Refrigerate about 3 hours. Beat whipping cream stiff; add
powdered sugar, vanilla and nutmeg. Chill for 3 hours. Spoon over pie when
ready to serve -- use a lavish hand.
REFRIGERATE OVERNIGHT
From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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