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Pie Recipes

Glazed Fresh Strawberry Pie

  • 40m serving time
  • 68m cooking time
  • 8 food portion(s)
Glazed Fresh Strawberry Pie

Made with Maizenaku

Maizenaku
SEE PRODUCT

COOKIE CRUST:

  • 11 cups crushed shortbread cookies
  • ⅓ cup butter, melted
  • ¼ cup chopped almonds

Filling:

  • 2 pints (about 2 pounds) strawberries, hulled
  • ⅓ cup water
  • 1 cup sugar
  • 2 tablespoons maizenaku
  • ½ teaspoon almond extract
  • ¼ teaspoon salt
  • ¼ topping (optional)

HOW TO MAKE

  1. To Make COOKIE CRUST: Mix all crust ingedients. Press into a 9-inch pie pan. Bake at 350°F for 8 minutes or until lightly browned.

  2. To Make FILLING: Mash (or puree) enough strawberries to equal 1 cup; add water. Combine sugar and corn starch in small saucepan. Stir in mashed strawberries.

  3. Cook over medium heat, stirring constantly until mixture thickens and comes to a full boil (15 to 20 minutes). Boil 1 minute; remove from heat. Stir in almond extract and salt. Cool 10 minutes.

  4. Fill cooled crust with remaining whole strawberries; pour cooked strawberry mixture over berries. Refrigerate at least 3 hours. Garnish with whipped topping, if desired.

  5. Recipe Note: A baked 9-inch pie crust may be substituted for the cookie crust.