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| Yield: |
| 8 |
| Ingredients: |
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1
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prebaked 9-inch (4-cup volume) deep-dish pie crust |
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1 1/4 cup
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(10-ounce package) frozen sweetened strawberries, thawed and drained, reserving juice |
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1/2 cup
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water , room temperature |
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1 env
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(7 grams) unflavored gelatin |
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1/4 cup
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granulated sugar |
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20 ml
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all-purpose flour |
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60 ml
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fresh lemon juice , divided |
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1/3 cup
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ice water |
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1/3 cup
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Instant Non-fat Dry Milk |
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40 ml
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granulated sugar |
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| Method: |
Freeze small mixer bowl and beaters. Pour 1/2 cup water into small bowl; sprinkle with gelatin.
Combine 1/4 cup sugar and flour in small saucepan. Add strawberry juice and gelatin mixture; mix well. Cook over low heat, stirring frequently, until sugar is dissolved. Remove from heat. Stir in strawberries and 2 tablespoons lemon juice. Pour into large mixer bowl. Refrigerate for 20 minutes or until thick and syrupy, but not set.
Beat ice water and dry milk in chilled bowl for 3 to 4 minutes or until soft peaks form. Add remaining lemon juice and beat for 3 to 4 minutes or until stiff. Fold in 2 tablespoons sugar; blend on low speed. With wire whisk, mix whipped topping into strawberry mixture.
Pour into pie crust. Refrigerate for 2 hours or until firm.
Makes 8 servings
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| Rating: 0 |
Hits: 30 |
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