One thing I love about living in Michigan is all of the fresh fruits and vegetables available this time of year. There are all kind of berries available at our local farmer’s market.
But once you get those berries home, what do you do with them? It’s far too hot to bake, and there are only so many salads a girl can eat in one week.
Enter recipes the no bake dessert. This dessert recipe for Strawberry Glace cream pie originally came from the 1972 edition of Betty Crocker’s Hostess Cookbook.
I’ve made some modifications. Instead of baking pie crusts, I’ve used shortbread crusts from Keebler. That takes all of the baking out of the recipe, so you and your kitchen can stay cool.
I’ve also substituted one of the packages of vanilla pudding mix for a lemon one, to add some extra zing.
What I used:
2 9 inch Keebler shortbread pie shells
½ cup slivered almonds
2 cups sour cream (full fat, you don’t want to skimp on this. It’s pie!)
2 cups milk (whole milk, NOT skim)
1 package vanilla instant pudding
1 package lemon instant pudding
2 pints fresh strawberries, sliced
1 cup water
1 cup sugar
3 tablespoons cornstarch
What I did:
1. Sprinkle ¼ cup of almonds on the bottom of the shortbread pie shells
2. Beat the sour cream and milk until smooth
3. Add the pudding packages and beat until slightly thickened.
4.Divide pudding mix equally between the two pie shells. Set aside in the fridge.
5. Mix 1 cup strawberries and ½ cup water in a saucepan. Simmer for three minutes.
6. Combine sugar and cornstarch. Add remaining ½ cup of water to the sugar mix.
7. Add the sugar mix to the hot strawberries. Stir briskly until mixture boils. Allow mixture to boil one minute more, stirring constantly.
8. Allow hot strawberry glace to cool. Arrange remaining strawberries and almonds on top of cream fillings.
9. Pour cooled glace over the pies. Don’t wait until the glace is firm, just cooled!
10. Chill pies until firm, at least two hours.
I cannot emphasize enough, use full fat dairy in this recipe.
You need the fat and the cream whole milk and regular sour cream brings to the table.
If not, the cream filling of your pie will be a little thin, no matter how much you whip it.
I made the mistake of using fat free milk and, as you can see, my pie slices are a little flat. Still delicious, but not as pretty.
These pies are a hit at potlucks and picnics. A delicious way to use all of the yummy strawberries!
For the original recipe, check out Betty Crocker’s Hostess Cookbook, available in my Etsy shop:
For the Metlox Sculptured Grape plates I used to serve the pie, click here: