Yield: 6 Servings
Measure | Ingredient |
---|---|
1 quart | Strawberries |
1 cup | Sugar |
3 tablespoons | Cornstarch |
2 tablespoons | Lemon juice |
¼ cup | Water |
\N \N | Whipping cream |
1 tablespoon | Powdered sugar |
¼ teaspoon | Vanilla |
⅛ teaspoon | Nutmeg |
1 \N | (9-inch) pie crust; baked |
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, .