Scrumptious Strawberry Pie
Yield
servingsPrep
20 minCook
10 minReady
30 minLow Cholesterol, Cholesterol-Free, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
pie shell (9 inch)
baked, cooled |
|
| 2 | tablespoons |
tapioca, quick-cooking
|
|
| 1 ½ | quarts |
strawberries
fresh |
*
|
| 1 | cup |
sugar
|
|
| ½ | cup |
water
|
|
| 1 | x |
whipped cream
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
pie shell (9 inch)
baked, cooled |
|
| 3E+1 | ml |
tapioca, quick-cooking
|
|
| 1.5 | quarts |
strawberries
fresh |
*
|
| 237 | ml |
sugar
|
|
| 118 | ml |
water
|
|
| 1 | x |
whipped cream
|
*
|
Directions
Note: I add 1 Tblsp. margarine to the thickened sauce before pouring over berries in pie shell).
Purée 1½ cups berries in blender or food processor.
Combine sugar and tapioca, blending well with a fork.
Stir into puréed berries.
Add ½ c. water; blending well. Microwave on HIGH for 2 minutes.
Then stir with fork or wire whisk. Microwave 2 more minutes or until thick.
Stir to smooth. Arrange remaining berries in bottom of baked, cooled pie shell.
Spoon or pour sauce over fresh strawberries .
Chill and serve with whipped cream.
