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Strawberry Devonshire Pie Recipe
|Baked 9 inch pastry shell||1|
|Unflavored gelatin||1 Tablespoon|
|Cold water||1⁄4 Cup (4 tbs)|
|Dairy sour cream||1 Cup (16 tbs)|
|Almond extract||1⁄4 Teaspoon|
|Sugar||1⁄4 Cup (4 tbs)|
|Strawberry halves||1 Cup (16 tbs)|
|Red currant jelly||1⁄2 Cup (8 tbs)|
Serving size: Complete recipe
Calories 1773 Calories from Fat 742
% Daily Value*
Total Fat 85 g130.7%
Saturated Fat 40.7 g203.3%
Trans Fat 0 g
Cholesterol 492.8 mg
Sodium 1171.3 mg48.8%
Total Carbohydrates 222 g74.2%
Dietary Fiber 3.5 g14%
Sugars 139.8 g
Protein 35 g70.2%
Vitamin A 36.2% Vitamin C 175.4%
Calcium 79.7% Iron 12%
*Based on a 2000 Calorie diet
In saucepan, combine sour cream, egg yolks, sugar, milk and salt; mix well.
Cook over medium heat, stirring constantly 5 minutes.
Blend in gelatin.
Cool, stirring occasionally until thick but not set.
In small mixer bowl, beat egg whites with almond extract at high speed until soft mounds form.
Gradually add 1/4 cup sugar, beating until stiff, glossy peaks form.
Fold into chilled mixture gently but thoroughly.
Spoon into baked pastry shell.
Chill until set, about 2 hours.
Arrange strawberry halves on top of pie.
Heat jelly with water, stirring constantly until jelly melts; spoon over strawberries.
Chill until served.