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Strawberry Cream Pie Recipe
|9 inch baked pastry shell||1|
|Slivered blanched almonds||1⁄2 Cup (8 tbs) (Toasted)|
|Cream filling||1 Cup (16 tbs)|
|Strawberries||2 1⁄2 Cup (40 tbs)|
|Water||1⁄2 Cup (8 tbs)|
|Sugar||1⁄4 Cup (4 tbs)|
|Red food coloring||2 Drop|
Serving size: Complete recipe
Calories 2078 Calories from Fat 638
% Daily Value*
Total Fat 70 g107%
Saturated Fat 21 g104.9%
Trans Fat 0 g
Cholesterol 16.4 mg
Sodium 965.5 mg40.2%
Total Carbohydrates 336 g112.1%
Dietary Fiber 14.9 g59.4%
Sugars 159.5 g
Protein 27 g54.9%
Vitamin A 9.2% Vitamin C 429.8%
Calcium 111.1% Iron 21.4%
*Based on a 2000 Calorie diet
Fill with chilled Cream Filling.
Halve 2 cups of the strawberries.
Pile atop filling.
Glaze: Crush remaining 1/2 cup berries; add water; cook 2 minutes; sieve.
Mix sugar and cornstarch; gradually stir in berry juice.
Cook, and stir till thick and clear.
Tint to desired color with food coloring.
Cool slightly; pour over halved strawberries.
Keep refrigerated till serving time.
Pass whipped cream, if desired.