Kathy's Fresh Strawberry pie

The grand finale to our cooking class was a pie brought by Kathy Neve. It is a very fresh Spring/summer pie made with fresh strawberries. I have made a followers of my class in using real whipped cream instead of Cool Whip. There is sooo much difference. We worked on whipping cream and I taught them how to not overwhip so it turns to butter. We all enjoyed this dessert. I garnished the slices with fresh mint and a fresh strawberry sliced with stem.

1. 1 1/3 cups finely crushed vanilla wafers(about 42 wafers)


2. 2 TBLS. sugar


3. 1 1/2 teaspoons Mexican vanilla


4. 5 TBLS. unsalted butter, melted


5. 8 cups of hulled strawberries, divided(small ones work better)


6. 2 TBLS. water


7. 2/3 cup sugar


8. 2 TBLS. cornstarch


9. 1 TBLS. lemon juice


10. 1/2 pint whipping cream, whipped

Preheat oven to 350 degrees. Combine cookie crumbs, sugar, 1/2 teaspoon vanilla and the melted butter; Press into a 9 inch pie pan. Bake 10 minutes or until set and barely beginning to brown. Cool the crust.

Slice 2 cups strawberries. Combine with 2 TBLS. water in a saucepan. Bring to a boil while mashing strawberries. Cook about 2 minutes. Push thru a sieve with a spoon. Discard solids that remain. Measure juice and water to equal 1 cup.

Combine sugar and cornstarch in a saucepan. Gradually whisk in strawberry juice and lemon juice. Cook over medium heat until thickened. Boil 1 minute. Remove from heat and stir in remaining vanilla. Place 1/3 of the berries in pie shell; drizzle with 1/3 of the glaze. Repeat twice. Chill 2 hours or until set. Serve whith whipped cream. Serves 6-8. Wonderful on a hot summer's evening!