Jul 012006
 
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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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