This classic summer pie has a sweet coconutcrust, a lemony cream cheese layer and whole strawberries toppedwith a red glaze and fluffy whipped cream. Perfect on the Fourthof July when strawberries are at their peak!
Recipe: Strawberry GlacPie
1/3 cup butter or margarine, softened3 tablespoons granulated sugar
Preheat oven to 350°F (175°C).
In a mixing bowl, cream butter and firstaddition of sugar until smooth. Blend in egg yolk, then stirin flour and coconut. Press into the bottom and sides of a 9-inchpie plate; flute the edges and prick bottom with a fork. Bakefor 15 to 20 minutes or until light brown. Cool on a wire rack.
In another bowl cream second additionof sugar with cream cheese and lemon juice until light and fluffy.Spread into pie shell.
Arrange enough strawberries in the pieshell, tops down, to cover the filling. Refrigerate.
Mash and strain remaining strawberries.Add enough water to the strawberry juice to measure 1½cups. Bring to a boil in a small saucepan and add remaining sugarand cornstarch gradually, stirring constantly. Let cool.
Spoon glaze over strawberries and chillfor 2 hours. Whip cream to stiff peaks and spoon on pie servings.
1 large egg yolk
1 cup all-purpose flour
1 cup sweetened flake coconut
1/2 cup granulated sugar
1 (3.5-ounce) package cream cheese
1 teaspoon lemon juice
2 pints strawberries, hulled
1 cup water
1 cup granulated sugar
3 tablespoons cornstarch
1 cup whipping cream
Makes 8 servings.
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