Mile High Strawberry Pie Dessert Food

MILE HIGH STRAWBERRY PIE!

Steps:

• 1. Bake your favorite pie shell and set aside to be filled later.
• 2. Mix together with a whisk: Water sugar and cornstarch in a saucepan. Cook over medium heat about 5 minutes until the sauce thickens. Add the strawberry Jell-O and whisk and stir until well blended and jello is dissolved. Remove from heat and let cool (don't let it get set, just cooled).
• 3. Wash the strawberries, pat dry, remove the hulls. Cut strawberris in half (or leave whole!!). Gently fold the strawberries into the Jell-O mixture.
• 4. Pile the strawberries up in the baked pie shell (it will look like a hill). Refrigerate at least an hour.
• 5. *** Serve as is, or with a spoonfull of whip cream or cool whip and a strawberry on top. *** Cover the entire hill of strawberries with whipped cream or cool whip. Place some strawberries on top to garnish.

MILE HIGH STRAWBERRY PIE

Steps:

• 1. whip the egg whites and the cream of tartar until soft peaks form. add the lemon jce and sugar, gradually. beat until sugar is dissolved. add the strawberries and whip on high for 15 minutes. it will fill the bowl when done. fold in the cool whip.put in crust, it will be full. freeze. just before the big meal, take pie out of freezer and put in ref. it will be pefect to cut. all though, completely frozen is good too. you can use a baked pie crust if desired. if using peaches, add a tsp of peach flavoring. this is great for the hot days of summer too.

MILE HIGH STRAWBERRY PIE

Steps:

• Beat egg whites, sugar, lemon juice and frozen strawberries in large mixing bowl on high speed for 15 minutes.
• While strawberry mixture is mixing, prepare a graham cracker crust and place in a 9 X 13 pan. Save some crumbs for on top.
• Fold whipped cream into strawberry mixture. Pour on top of graham cracker crust.
• Top with reserved crumbs. Freeze.

MILE HIGH STRAWBERRY PIE WITH PECAN CRUMB CRUST

Steps:

• Preheat oven to 350. Mix melted butter, pecans, flour and brown sugar in medium bowl with fork until thoroughly mixed. Will be crumbly.
• Place crumb mixture onto 10x15x1" cookie sheet, carefully spreading without packing to cover pan. Bake 10-15 minutes, stirring periodically to brown crumbs and avoid burning.
• Remove crumbs from oven when lightly browned and set on cooling rack to cool, stirring periodically so that crumbs do not compact.
• Next, place egg whites, partially frozen berries and lemon juice in large mixing bowl, beating with electric mixture at high speed for 15 minutes, until filling is a pink 'cloud'.
• Fold whipped topping into strawberry mixture, carefully folding to not 'flatten' cloud.
• Spread 3/4 of crumb mixture into 9x13 pan. Fill with strawberry mixture. Sprinkle remaining crumbs over top. Cover and freeze at least 4 hours, preferably day before serving. Cook time is minimum freezing time.
• Note: Can replace frozen strawberries with 2 Cups sliced fresh strawberries, macerated with 1 Cup sugar. I prefer to use frozen strawberries that are set on counter while crumbs are prepared and baked. I have also substituted Whipped Cream for frozen topping. Place in cold bowl 1 cup heavy cream, and while beating add 2 tablespoons confectioners sugar, 1/2 teaspoon cream of tartar and 1 teaspoon vanilla extract. Fold into strawberry cloud in step 5.
• 2nd Note: Can use two 10" deep dish pie plates instead of 9x13" pan. Makes a great dessert to take to church suppers or dessert for a meal taken to sick friend.

MILE-HIGH STRAWBERRY PIE

Steps:

• With an electric mixer, beat the egg whites, strawberries, lemon juice, and sugar for 20 minutes (that's not a typo; it really takes 20 minutes!). It will resemble meringue when ready.
• Fold in the Cool Whip.
• Put in the prepared crust.
• Freeze for several hours.

MILE HIGH STRAWBERRY PIE DESSERT

Steps:

• Preheat oven to 350º.
• Place flour, brown sugar, chopped pecans, and melted butter into a bowl and mix well. Pat into the bottom of a 9" x 13" pan.
• Bake for 20 minutes or till lightly browned. Cool to room temperature
• Combine egg whites, sugar, berries, and lemon juice in the bowl of a stand mixer. Beat for 8-10 minutes till whipped and stiff.
• In another bowl, whip the cream until firm peaks form. Fold into strawberry mixture, then spread over the crust.
• Freeze for at least 6 hours before serving. Remove from the freezer about 10 minutes before serving.
• Slice into squares and garnish with a dollop of whipped cream and berries, if desired.

MILE HIGH STRAWBERRY PIE

Steps:

• Mash enough berries to make 3 cups.
• In saucepan, mix sugar and cornstarch.
• Stir in the mashed berries and water; mix well.
• Bring to a boil over med heat, stirring constantly.
• Cook and stir 2 minutes.
• Remove from heat,add food coloring.
• Pour into lg bowl, chill for 25 minutes, stirring occasionally.
• Fold in the remaining berries.
• Pile into the shell.
• Chill for 2 hours.
• In small mixing bowl, beat cream until soft peaks form, add vanilla pudding and sugar, whip until stiff.
• Pipe onto pie.

SKY-HIGH STRAWBERRY PIE

Steps:

• In a large bowl, mash enough berries to equal 3 cups. In a large saucepan, combine sugar and cornstarch. Stir in mashed berries and water. Bring to a boil over medium heat, stirring constantly. Cook and stir for 2 minutes or until thickened. , Remove from the heat; add food coloring if desired. Pour into a large bowl. Chill for 20 minutes, stirring occasionally, until mixture is just slightly warm. Fold in the remaining berries. Pile into pie crust. Chill for 2-3 hours. , In a small bowl, whip cream until soft peaks form. Sprinkle dry pudding mix over cream and whip until stiff. Pipe around edge of pie or dollop on individual slices.