Strawberry Cream Pie Recipe
Ingredients
| One 10-ounce package piecrust mix | ||
| Unflavored gelatin | 1 | |
| Water | 1/2 Cup (16 tbs) | |
| One 10-ounce package frozen strawberries, thawed and drained | ||
| Ice water | 3/4 Cup (16 tbs) | |
| 1/2 cup nonfat dry milk powder | ||
Directions
1. Prepare piecrust mix according to label directions. Divide in half; wrap and refrigerate one portion for another use. Roll out remaining half to line 8-inch pie plate. Trim and flute edge of pastry. Prick pie shell well; chill or freeze for 15 minutes. Bake according to label directions for empty pie shell; set on wire rack to cool completely.
2. Sprinkle gelatin over water in small saucepan; let stand for 5 minutes to soften. Place over low heat just until gelatin is dissolved.
3. In small bowl, combine gelatin, drained strawberries and 1/4 cup of the ice water; chill until thickened, about 15 to 20 minutes.
4. Sprinkle dry milk powder over remaining 1/2 cup ice water in large bowl. Using electric mixer at high speed, beat until stiff peaks form.
5. Using mixer at high speed, beat gelatin-strawberry mixture until light and foamy. Using rubber spatula, gently fold into dry milk mixture; spoon into pie shell and chill until completely set, about 1 1/2 hours.
2. Sprinkle gelatin over water in small saucepan; let stand for 5 minutes to soften. Place over low heat just until gelatin is dissolved.
3. In small bowl, combine gelatin, drained strawberries and 1/4 cup of the ice water; chill until thickened, about 15 to 20 minutes.
4. Sprinkle dry milk powder over remaining 1/2 cup ice water in large bowl. Using electric mixer at high speed, beat until stiff peaks form.
5. Using mixer at high speed, beat gelatin-strawberry mixture until light and foamy. Using rubber spatula, gently fold into dry milk mixture; spoon into pie shell and chill until completely set, about 1 1/2 hours.
Chef
