Strawberry Basil Cream Pie (INNOVATION CATEGORY)
This recipe is for the Innovation category, but the drop down menu, didn't list that category. Crust: 1 ½ c. vanilla wafer crumbs 3 T. sugar 5 T. butter, melted Preheat oven to 350°. Mix together and press into the bottom of a 9” pie plate. Bake for 8 – 10 minutes. Cool on wire rack. Filling One: 1 ½ c. strawberries, mashed 3 c. strawberries, chopped 1 c. sugar ¼ c. cornstarch ¾ c. water 6 large basil leaves 1 t. lime juice ½ t. lime zest In a medium saucepan, stir together sugar and cornstarch. Add water and mashed strawberries. Cook over medium heat until very thick. Remove from heat and stir chopped strawberries, basil leaves, lime juice and zest. Let mixture sit for several minutes; then remove basil leaves. Filling Two: 8 oz. cream cheese, softened 1 c. powdered sugar 1 T. lime juice 8 oz. Cool Whip Beat together cream cheese and powdered sugar. Add lime juice and combine. Fold in Cool Whip. Garnish: 1 c. heavy whipping cream ¼ c. powdered sugar 1 t. vanilla Whole strawberries Basil leaves Mix the cream on high speed of an electric mixer until soft peaks form. Add the sugar and vanilla and continue beating until stiff peaks form. To assemble pie: spread half of the cream cheese mixture into the pie shell. Top with half of the berry mixture. Repeat these layers using the remaining filling. Garnish with whipped cream, berries and basil leaves.
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