Wednesday, March 14, 2012

Easy as Pi 1, 2, 3.14

For all of you just emerging from your tornado shelter (or as Jen calls it "her fraidy hole") after the state wide tornado drills; we've got ourselves another holiday!
It's National Pi Day. It's a math thing, don't ask me for any more.
I just know it's a great excuse to eat pie.
And since the temp hit EIGHTY today I made a strawberry pie.
Sorry the picture is kinda shadowy but I ate this piece while waiting for the photo to load...YUM!


Strawberry Cream Cheese Pie


Ingredients:
1prebaked 9" pastry shell
1 8 oz pkgcream cheese, softened
1/2 cpowdered sugar
Strawberry Filling:
1 qtfresh strawberries
1/4 cwater
2/3 cgranulated sugar
4 tcornstarch
Whipped cream


Directions:
Bake your pie shell. Cool.
Blend cream cheese and powdered sugar. Spread in bottom of pastry shell.
Rinse berries, hull and sort, reserving the most uniform berries. 

Crush enough remaining berries to make 1 cup.
In small saucepan, mix water, granulated sugar and cornstarch. Add crushed berries. 

Bring to a boil. Cook for 2 minutes or until thick and clear. Cool.
Press whole berries, tips up, into cream cheese. 

Spoon cooled strawberry mixture evenly over berries.
Chill for 3 to 4 hours.
When ready to serve, top pie with whipped cream.

Nutritional facts (daily value): Calories 1750kcal; Protein 9g (18%); Total Fat 76g (117%)(Sat. 47g (233%)); Chol. 266mg (89%); Carb. 271g (90%); Fiber 12g (46%); Sugars 235g; Calcium 262mg (26%); Iron 3mg (14%)



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