From Mama’s Kitchen – Mile High Strawberry Pie

From the Detroit Free Press – August 1986

I’ve never been a strawberry pie fan. I’d rather just have the strawberries, without the goo. But I know loads of people that just love it. Wait for summer to get those beautiful, local berries to immerse them in the goo. Plus, doesn’t it just give you hope that warm weather is coming?

Mile High Strawberry Pie

1 pkg (10 oz.) frozen strawberries in light syrup, thawed
2/3 cup sugar
3 egg whites
1 tablespoon lemon juice
1 cup heavy cream
1 teaspoon vanilla
1 baked 9 or 10-inch pie shell or graham cracker crust, if desired

In largest bowl of electric mixer, combine strawberries, sugar, egg whites and lemon juice. Beat at medium-high speed 15 to 20 minutes, until mixture has risen almost to edges of bowl and is very stiff.

In separate bowl, beat heavy cream and vanilla until soft peaks form. Fold whipped cream into strawberry mixture until color is uniform. Pile into prepared crust, molding high in the middle. Freeze several hours or overnight until firm. Remove from freezer, just before serving.

Makes eight to 10 servings

Tested Many Times by Nettie Duffield

I don’t know who Nettie is, but she apparently loves strawberry pie!

Technorati Tags: recipe, strawberries, strawberry, strawberry pie