American Pie Council

Strawberry Twist

Strawberry Twist
2012 Professional Open
CRUST
1 pkg. Keebler chocolate cover graham cookies
10 Keebler mint cookies
5 Tbsp. butter, melted
Using a food processer, crush cookies finely and place into a bowl. Using a fork, add butter and toss to moisten. Put into a 9-inch deep dish pie pan. Using the back of a spoon, press to form a crust. Freeze.

KEY LIME SQUARES LAYER
1 1/2 cups graham cracker crumbs
1/4 cup sugar
1/3 cup butter, melted
7 oz sweetened condensed milk
2 small egg yolks
1/4 cup Key Lime juice
In a bowl, mix graham crumbs with sugar and butter, using a fork to toss and moisten. Press into the bottom of a small loaf pan. In a bowl, use a whisk to beat milk, egg yolks, and juice together. Pour over the graham cracker crust in the loaf pan. Bake 350F for 15 minutes. Cool completely on a wire rack.

CREAM CHEESE LAYER
6 oz Philadelphia cream cheese, softened
3/4 cup powdered sugar
1 Tbsp milk
1 tsp vanilla
3 oz creamy Cool Whip
Using a mixer, beat well cream cheese, vanilla, and milk. Add in powdered sugar and Cool Whip, and beat until creamy. Pour 1/2 mixture over the pie crust. Freeze. Cut the cooled Key Lime loaf into squares and evenly place them over cream cheese layer. Leaving small spaces between the squares is fine. (You may have some Key Lime squares left to enjoy!) Spread remaining cream cheese mixture on top of the Key Lime layer and gently press down with a rubber spatula. Freeze.

STRAWBERRY LAYER
6 oz strawberry-flavored Philadelphia cream cheese
1 1/2 cups powdered sugar
1/2 cup marshmallow cream
1 tsp vanilla
12 oz Cool Whip, divided
3 large strawberries
Using a mixer, beat well cream cheese and marshmallow cream. Add in vanilla, powdered sugar, and 3 oz Cool Whip, beating until creamy. Spread evenly over the cream cheese layer. Cover with saran wrap and refrigerate about 8 hours or overnight to firm. Using the remaining Cool Whip, decorate the pie and place the strawberries in the center for garnish.