A dear friend told me about this easy and delicious pie. A great dessert for these hot and humid days of summer and fresh strawberries are plentiful ~ Just bake the crust and fill, no turning on the oven at all. Thanks Regina ~
Mile High Strawberry Pie from Taste of Home.
1 9-inch baked crust (I used store bought, Pillsbury)
1 cup sugar
1/4 cup corn starch
1/4 tsp. salt
1 cup water
1 tsp. lemon juice
2 cups mashed strawberries
3 1/2 cups halved strawberries
16 oz. heavy cream, whipped and sweetened with 3 Tablespoons of sugar
Whole berries and mint sprigs for garnish, sliced and fanned
Combine dry ingredients in saucepan and mix well. Add water and lemon juice; stir well. Mix in berries. Cook over medium-low heat (stirring often) until mixture comes to a low boil, thickens, and "clears." Cook over low boil for about 3-4 more minutes, stirring constantly. Remove from heat and let cool.
Place halved berries in baked pie shell as evenly as possible.
Pour glaze over berries and chill for at least 3-4 hours.
Before serving, cover slices with dollop of whip cream. Garnish with fanned strawberries.