Hubby had second helping of this dessert.
|1 L||Quart Fresh Strawberries|
|1||baked Tenderflake Pie Shell|
|125 ml||1 cup Sugar|
|45 ml||3 tbsp Cornstarch|
|250 ml||1 cup Water|
|5 ml||1 tsp Vanilla|
|50 ml||1/4 cup Sliced Toasted Almonds|
Blind bake pie shell as directed on package, then let it cool. Wash, pat dry and hull strawberries. Puree 250 ml (1 cup) berries. Place whole berries in pie shell, stem side down. In small saucepan, combine sugar, cornstarch then add water, vanilla and pureed strawberries. Cook and stir over medium heat until mixture comes to a boil. Simmer for 5 minutes, cool slightly. Pour evenly over berries in pie shell. Chill for at least 3 hours. Garnish each slice with whip cream and sliced almonds.
Thaw frozen pie shell, then gently prick pastry with fork before Blind baking. .
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