Strawberry Shortcake Pie
This is a wonderful recipe to keep at your fingertips when the strawberries are at their peak. Once those big ripe berries hit the vine I simply can't get enough. Of course we eat plenty of fresh berries, but I love them cooked in desserts, jams and even in savory dishes.
This is a pie that is very easy to make – especially if you make it with a store bought crust.
FROZEN STRAWBERRY SHORTCAKE PIE
If you don’t have time or the inclination to make your own crust, use a prepared cookie crust.
Vegetable cooking spray
1-1/2 cups shortbread cookie crumbs
1/4 cup finely chopped pecans
1/4 cup margarine or butter, melted
1 can, 14 oz, sweetened condensed milk (regular or fat-free)
1/2 cup lemon juice
8 oz carton frozen whipped topping, regular or fat-free
1 cup pureed fresh or frozen strawberries
If making homemade crust, preheat oven to 350. Spray pie plate. Combine cookie crumbs, nuts and margarine. Press onto bottom of pie plate and up sides to rim. Bake 8 minutes and cool. Meanwhile, combine milk and lemon juice and blend. Fold in topping and berries. Pour into crust. Freeze 4 hours or until firm. Garnish with fresh berries.
A wonderful frozen strawberry shortcake pie.
©2006-2010 Rita Heikenfeld and AboutEating.com
