Strawberry glace pie~ (or peach or raspberry)
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | 9\" Baked Pie Shell | |
| 6 | cups | Fresh Strawberries -- (1 1/2 |
| Qt) | ||
| 1 | cup | Sugar |
| 3 | tablespoons | Cornstarch |
| ½ | cup | Water |
| 3 | ounces | 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.
Per serving: Calories 180; fat 4⅒ g; cholesterol 12 mg; carbohydrate 35.9 g; fiber 2⅗ g; protein 1½ g; sodium 33 mg; potassium 199 mg.
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.
Recipe By :
From: Marjorie Scofield Date: 06-23-95 (03:05) (160) Fido: Recipes