Mississippi mist pie
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Vanilla wafer crumbs (about 50 wafers) |
| 2 | pints | Fresh strawberries |
| 8 | ounces | Pkg light cream cheese; softened |
| 1 | can | Sweetened condensed milk (14 oz can) |
| 1 | cup | Whipping cream |
| 3 | tablespoons | Sugar |
| 5 | tablespoons | Butter or margarine; melted |
| ½ | cup | Fresh lime juice (about 6 to 8 limes) |
| 1 | tablespoon | Green creme de menthe liqueur |
| ½ | teaspoon | Vanilla |
| Lime slice; for garnish | ||
Directions
CRUST
FILLING
DECORATIVE TOPPING
Combine crumbs and butter in a small bowl. Press firmly on bottom and up side of a 9 inch pie plate. Refrigerate until firm.
Reserving 3 strawberries for garnish, cut off stem ends of remaining berries so they are no more than 1 inch tall. Arrange, cut ends down, on crust, refrigerate. Beat cream cheese until smooth. Add sweetened condensed milk; beat well. Add lime juice and liquer; blend well. Pour into prepared crust, covering strawberries.
Refrigerate at least one hour.
Whip cream until soft peaks form. Gradually add sugar and vanilla and whip until stiff and glossy. Using a pastry bag with a decorating tip, pipe a lattice design on top of the pie. Garnish with the reserved strawberries and lime slice.
From "THE TREASURY OF CREATIVE COOKING" by the Editors of Consumer Guide. Published 1992 ISBN 1-56173-526-4 Shared by Robert Rostrup Recipe courtesy of: Bob Rostrup, 18 Feb 93 12:39:01
~Begin Recipe Export- QBook version 1.⅒ Beta Submitted By EARL CRAVENS On 03-11-95