Shelley: With so many berries on hand, I made two of these pies last month. Unfortunately, they were gone before I could get a picture. I think it’s the cream cheese layer that made them irresistible. Although this is not a freezer-friendly recipe, all of you Advantage Cooking software users will appreciate being able to import this recipe into your database. What a delicious way to celebrate summer!
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| Recipes |
1 |
2 |
3 |
4 |
5 |
6 |
| Servings |
12 |
24 |
36 |
48 |
60 |
72 |
| Ingredients | ||||||
| Flour |
1 C. |
2 C. |
3 C. |
4 C. |
5 C. |
6 C. |
| Chopped pecans |
1/2 C. |
1 C. |
1-1/2 C. |
2 C. |
2-1/2 C. |
3 C. |
| Butter |
1/2 C. |
1 C. |
1-1/2 C. |
2 C. |
2-1/2 C. |
3 C. |
| Brown sugar |
1/4 C. |
1/2 C. |
3/4 C. |
1 C. |
1-1/4 C. |
1-1/2 C. |
| Fresh strawberries; divided |
6 C. |
12 C. |
18 C. |
24 C. |
30 C. |
36 C. |
| Sugar |
1 C. |
2 C. |
3 C. |
4 C. |
5 C. |
6 C. |
| Cornstarch |
3 T. |
1/4 C. + 2 T. |
1/2 C. + 1 T. |
3/4 C. |
3/4 C. + 3 T. |
1 C. + 2 T. |
| Water |
1/2 C. |
1 C. |
1-1/2 C. |
2 C. |
2-1/2 C. |
3 C. |
| Cream cheese |
3 oz. |
6 oz. |
9 oz. |
12 oz. |
15 oz. |
18 oz. |
| Sugar |
1/3 C. |
2/3 C. |
1 C. |
1-1/3 C. |
1-2/3 C. |
2 C. |
| Whipped topping |
1/3 C. |
2/3 C. |
1 C. |
1-1/3 C. |
1-2/3 C. |
2 C. |
| Whipped topping (for garnish) |
1 C. |
2 C. |
3 C. |
4 C. |
5 C. |
6 C. |
Assembly Directions:
Mix together flour, chopped nuts, butter, and brown sugar. Press in pie dish and bake at 350 degrees for 10-12 minutes.
Mash (or puree in blender) enough berries to measure 1 cup. Stir together 1 cup sugar and 3 tablespoons cornstarch. Slowly stir in water and crushed berries. Cook over medium heat, stirring constantly until mixture thickens and boils. Boil and stir for 1 minute. Cool.
Beat cream cheese together with sugar and whipped topping; spread in cooled crust.
Fill shell with berries, top sides down. Pour berry sauce over the berries and chill 3 hours. Garnish with whipped cream.
Freezing Directions:
Do not freeze this pie; the berries will collapse. The pie crust could be baked and frozen, and then thawed and filled at a later date.
Nutritional Info:
Per Serving: 317 Calories; 16g Fat (44.0% calories from fat); 3g Protein; 43g Carbohydrate; 2g Dietary Fiber; 28mg Cholesterol; 104mg Sodium.
Exchanges: 1/2 Grain (Starch); 1/2 Fruit; 3 Fat; 2 Other Carbohydrates.
Carol Santee
Carol is the co-author of the Big Book of Freezer Cooking and the author of 30 Day Gourmet’s Slow Cooker Freezer Favorites, Freezer Lunches To Go and Healthy Freezer Cooking eBooks. She is a computer information specialist and works for a computer software company.
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