Shelly's Recipe

Mile-High Strawberry Pie

Category: Pies - Fruit

One 16-ounce package frozen sweetened strawberries, partially thawed
1/2 cup granulated sugar
1 tablespoon fresh lemon juice
1/8 teaspoon salt
4 large egg whites (pasteurized egg whites)
1 cup heavy cream
1/4 cup confectioners sugar
1 teaspoon vanilla extract
1 recipe Nut Crust made with almonds, patted over the bottom and up the sides of a 9-inch springform pan and baked (recipe follows)

1.With an electric mixer on low speed, beat the strawberries, granulated sugar, lemon juice, salt, and egg whites in a large mixing bowl until just blended. Gradually increase the speed of the mixer to high and beat until the strawberry mixture is light and fluffy, about 18 more minutes.

2.Wash and dry the beaters well and in a medium-size mixing bowl, beat the heavy cream, confectioners’ sugar, and vanilla until the cream mixture holds soft peaks. Using a rubber spatula, fold the whipped cream into the strawberry mixture and spoon the filling into the prepared crust. Cover with plastic wrap and freeze for 8 hours or overnight.

3.Remove from the freezer about 30 minutes before serving, and release and remove the sides of the pan.


Nut Crust

1 1/2 cups all-purpose flour
1/2 cup (1 stick) unsalted butter, melted
1/2 cup sugar
1/2 cup chopped nuts (see Note)

1.Preheat the oven to 350 degrees F.

2.In a medium-size mixing bowl, combine all the ingredients with your hands or blend with a rubber spatula. Pat evenly over the bottom and up the sides of a 9-inch springform or deep-dish pie pan.

3.Bake until the crust is just beginning to brown, about 12 minutes. Remove from the oven and continue with the recipe of your choice.

Makes 1 crust for a 9-inch springform pan or a deep-dish pie.

NOTE
Use flaked almonds, unsalted dry-roasted cashews and peanuts, whole macadamia nuts or pistachios, chopped hickory nuts or pecans, or whole hazelnuts. Chop the nuts in a hand-cranked nut grinder or in a food processor.