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Strawberry Devonshire Pie
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This recipe was a 1964 winner in the Pillsbury Annual Bake-off Contest
Pastry for a one crust pie. Baked at 450* for 9-11 minutes.
Filling:
1 envelope unflavored gelatin
1/4 cup water
1/3 cup sugar
1/8 tsp.alt
1 cup sour cream
2 tbl. milk
2 egg yolks, slightly beaten
1 cup whipping cream, whipped
Topping:
2 tbl. sugar
1 tbl. cornstarch
1 (10 oz.) pkg. frozen strawberries in unsweetened juice, thawed and drained, reserving liquid
In a small bowl, sprinkle gelatin over water; let stand to soften. In a medium saucepan, combine 1/3 cup sugar, salt, sour cream, milk and egg yolks; mix well.
Cook over medium heat 10 15 minutes or until very hot, stirring constantly.
Do not boil. Stir in softened gelatin. Cover surface with plastic wrap and refrigerate for 45-60 minutes until slightly thickened. Fold in whipped cream. Spoon into cooled baked pie shell. Refrigerate until set.
Topping:
In a small saucepan, combine 2 tbl. sugar and cornstarch; mix well. Gradually stir in reserved strawberry liquid. Cook over medium heat until mixture thickens and boils, stirring constantly. Boil for one minute. Stir in strawberries. Cool to room temperature. Spoon strawberry mixture evenly over filling. Refrigerate until set, about 2 hours. Keep refrigerated.
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