Strawberry Glace Pie
Yield
8 servingsPrep
10 minCook
20 minReady
30 minLow Cholesterol, Trans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
pie shell (9 inch)
|
|
| 6 c |
strawberries
fresh,(1 1/2 qt) |
*
|
|
| 1 | cup |
sugar
|
|
| 3 | tablespoons |
cornstarch
|
|
| ½ | cup |
water
|
|
| 3 | ounces |
cream cheese
softened |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
pie shell (9 inch)
|
|
|
strawberries
fresh,(1 1/2 qt) |
*
|
||
| 237 | ml |
sugar
|
|
| 45 | ml |
cornstarch
|
|
| 118 | ml |
water
|
|
| 86.7 | ml/g |
cream cheese
softened |
|
Directions
Bake pie shell.
Mash enough berries to measure 1 cup.
Stir together sugar and cornstarch.
Gradually stir in water and crushed strawberries.
Cook over medium heat, stirring constantly, until mixture thickens and boils.
Boil and stir 1 minute.
Cool.
Beat cream cheese until smooth; spread on bottom of cooked pie shell.
Fill shell with remaining sliced berries; pour cooked berry mixture over top.
Chill at least 3 hours or until set.
VARIATIONS: Peaches Glace Pie: Substitute 5 cups sliced fresh peaches (7 med) for the strawberries.
To prevent peaches from darkening, use lemon juice or ascorbic acid mixture.
Raspberry Glace Pie: Substitute 6 cups fresh raspberries for the strawberries.
