Chewin'

the News

July 2006

Strawberry Glaze Pie

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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.

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