Serves: 8
Total Calories: 209
Preheat oven to 375°F. Brush bottom and sides of crust evenly with egg yolk bake on baking sheet until light brown, about 5 minutes. Place 1 cup of strawberries in blender. Puree at high speed and sieve in saucepan. Combine with sugar, cornstarch, salt and water. Cook over low heat, stirring constantly, until thickened and clear. Cool. Place remaining whole berries, reserving 10 - 12 for garnish, into pie crust, evenly distributed, with largest berries in center and smallest berries toward the outer edges. Gently spoon syrup over berries, coating them thoroughly without displacing them. Chill pie 4 hours. Serve garnished with whipped topping and whole berries. (This pie is best served the same day as prepared.)
This Fresh Strawberry Glace Pie recipe is from the Kellogg Kitchens Recipes Cookbook. Download this Cookbook today.
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