American Pie Council

Strawberry Cream Delight Pie

Strawberry Cream Delight Pie
Best in Show, Carol Socier
2007 APC Crisco® National Pie Championships?

Crust

1 cup all purpose flour
1/4 cup crushed vanilla wafers
1/2 teaspoon salt
1/3 cup Crisco shortening
3 to 4 tablespoons cold water

In mixing bowl, combine flour, crushed wafers and salt. Cut in Crisco shortening
until pieces are size of small peas. Sprinkle 1 tablespoon of water over mix. Gently
toss with fork. Repeat with remaining water until all is moistened. Form dough into
ball. On lightly floured surface, flatten dough with hands. Roll into a 12-inch circle.
Transfer into a 9-inch pie plate. Trim, flute and prick bottom and sides with a fork.
Bake in 350 degree oven for 10 to 12 minutes or until golden brown. Cool.

Strawberry Layer

3/4 cup sugar
1/4 cup cornstarch
1/8 teaspoon salt
1-1/2 cups water
1 – 3 oz. package strawberry jello
2 cups frozen unsweetened strawberries

Cream Layer

1 – 3 oz. package cream cheese, softened
1/3 cup powdered sugar
1 teaspoon vanilla
1/8 teaspoon salt
1 cup whipping cream, whipped

For strawberry layer, combine sugar, cornstarch and salt in medium saucepan.
Gradually stir in water. Cook and stir until mixture comes to a boil and is thick and
clear. Add jello and stir until dissolved. Add frozen strawberries and refrigerate
until slightly thickened.

For cream layer, combine cream cheese, powdered sugar, vanilla and salt in medium
sized bowl. Beat until smooth. Add whipped cream. Spoon half of mixture into
prepared crust. Top with half of strawberry mixture. Repeat layers. Garnish with
more whipped cream and fresh strawberries. Serves 8