Strawberry Glaze Pie

I love this wonderful, Springtime fresh Strawberry pie!! It is easy and looks beautiful. I got it years ago out of a cookbook, I can't remember, but have enjoyed it many times. this makes a lovely Easter or Mother's Day dessert. Remember to look for JUICY strawberries... Whipped cream, ooo lala!!!!

1 9-inch baked pie shell, brushed with butter(find recipe for single pie crust on my website)

1 1/2 quarts strawberries, washed and hulled

1 cup sugar

3 TBLS. cornstarch ( I add an extra TBLS.)

1/2 cup water

1 TBLS. lemon juice

Lots of whipped cream(small carton)

Crush enough strawberries to make one cup. Combine sugar and cornstarch in saucepan. Add crushed strawberries and water. Cook, stirring constantly, until thick. Blend in lemon juice. Cover. Cool to lukewarm

Brush inside of cooled, baked pie shell with melted butter and chill. This coating keeps the filling from soaking into the crust!!. Place 3 cups sliced strawberries(can leave some whole, if you like), in the pie shell. Pour glaze over berries. Chill. Serve topped with whipped cream and garnish with whole strawberry.

Lemon Cream Dessert

This would be a fabulous Easter dessert!! Not only does it look nice with pastel sprinkle or candied lemon peel on top, it is full of lemony taste for Spring. I would recommend making this the night before so it sets up well, but if you make it the day of a dinner, allow 6 hours for it to be set. this came from "Taste of Home" originally, but I made some changes, as I usually do. Happy Easter, Happy Spring!!

• 3 Egg Yolks Beaten
• 1 1/2 cups sugar


• 1/3 cup plus 2 Tablespoons cornstarch


• 1 1/2 cups cold water
• 3 Egg yolks, lightly beaten
• 3 Tablespoons butter, cubed
• 2 teaspoons grated lemon peel
• 1/2 cup fresh lemon juice
• Crust:

• 1 cup unbleached flour( I use King Arthur or Pillsbury)


• 1 cup finel chopped walnuts and pecans mixed(I changed this to a mix and the flavor is great)!


• 1/2 cup or 1 stick cold butter

Topping

• 1 8 oz. package cream cheese, softened


• 1 cup powdered sugar


• 2 cups cold milk


• 2 packages(3.4 ozs. each) instant vanilla pudding


• 1 teaspoon vanilla extract


• 2 8 oz. cartons frozen whipped topping, thawed(or 1- 16 oz. carton)

In a small saucepan, combine sugar and cornstarch: gradually stir in water until smooth. Bring to a boil, cook and stir for 1 minute or until thickened. Remove from heat. Stir a small amount of hot filling into egg yolks; return all to pan, stirring constantly. Bring to a gentle boil, cook and stir for 1 minute. Remove from the heat, stir in the butter and lemon peel. Gently stir in the lemon juice. Refrigerate until cool.

In a bowl, combine the flour and nuts. Cut in butter until mixture resembles coarse crumbs. I use a food processor for this and it does a great job and mixes it so well. Press into the bottom of a greased 13x9x2 inch pan.Bake at 350 degrees for 15-20 minutes or until edges are golden brown. Cool on wire rack.

In a mixing bowl, beat cream cheese and powdered sugar until smooth; Carefully spread over crust. Spread with cooled lemon mixture. In another mixing bowl, beat milk and pudding mixes on low for 2 minutes: beat in vanilla. Fold in one 8 oz. carton of topping, spread over lemon layer. Spread with remaining carton of whipped topping. Chill for at least 6 hours, preferably overnight, before serving. 12-16 servings