Ingredients:
1 9" pie Graham cracker pie crust (pre-baked)
1 quart strawberries (remove all leaves, and of course wash)
1 cup sugar
3 tbsp corn starch
3/4 cup water
Protocol:
Arrange half the strawberries in the baked pie crust.
Mash remaining strawberries and combine with sugar in a saucepan.
Heat strawberries and sugar till the mixture begins to boil, stirring frequently.
Whisk cornstarch and water in separate bowl.
Gradually stir in cornstarch mixture into strawberry-sugar mixture.
Reduce heat and simmer until mixture thickens.
Pour mixture over berries in the pastry shell and chill for several hours.
Serve with whipped cream or ice cream.
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