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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 10 |
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I got this recipe from a magazine (Relish) that came with my local paper. Sounds like a great way to use fresh strawberries! Ingredients:
1 1/2 cups finely crushed vanilla wafers (about 42) |
2 tablespoons sugar |
1 1/2 teaspoons vanilla extract |
5 tablespoons unsalted butter, melted |
8 cups hulled strawberries, divided (small works best) |
2 tablespoons water |
2/3 cup sugar |
2 tablespoons cornstarch |
1 tablespoon lemon juice |
whipped cream (optional) |
Directions:
1. Preheat oven to 350.
2. Combine cookie crumbs, sugar, 1/2 tsp vanilla and butter and press into a 9-inch pie dish.
3. Bake 10 minutes or until set and barely beginning to brown. Let cool.
4. Slice 2 cups strawberries.
5. Combine strawberries with 2 tablespoons water in a saucepan and bring to a boil while mashing strawberries, cook 2 minutes.
6. Push strawberries through a sieve with a spoon and discard any solids that remain.
7. Measure juice and add water to equal 1 cup.
8. Combine sugar and cornstarch in a saucepan. Gradually whisk in strawberry juice and lemon juice. Cook over med. heat until thickened. Boil 1 minute Remove from heat and stir in remaining vanilla.
9. Place 1/3 of remaining berries in pie shell; drizzle with 1/3 of glaze.
10. Repeat twice.
11. Chill 2 hours or until set.
12. Serve cold with whipped cream, if using.
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