This classic summer pie
has a sweet coconut crust, a lemony cream cheese layer and whole
strawberries topped with a red glaze and a fluffy whipped cream.
Perfect on the Fourth of July when strawberries are at their
peak!
Strawberry
Glacé Pie
1/3 cup butter or margarine,
softened
3 tablespoons granulated
sugar
1 large egg yolk
1 cup all-purpose flour
1 cup sweetened flake coconut
1/2 cup granulated sugar
1 (3.5-ounce) package cream cheese
1 teaspoon lemon juice
2 pints strawberries, hulled
1 cup water
1 cup granulated sugar
3 tablespoons cornstarch
1 cup whipping cream
Preheat oven to 350°F.
In a mixing bowl, cream
butter and first addition of sugar until smooth. Blend in egg
yolk, then stir in flour and coconut. Press into the bottom and
sides of a 9-inch pie plate; flute the edges and prick bottom
with a fork. Bake for 15 to 20 minutes or until light brown.
Cool on a wire rack.
In another bowl cream
second addition of sugar with cream cheese and lemon juice until
light and fluffy. Spread into pie shell.
Arrange enough strawberries
in the pie shell, tops down, to cover the filling. Refrigerate.
Mash and strain remaining
strawberries. Add enough water to the strawberry juice to measure
1½ cups. Bring to a boil in a small saucepan and add remaining
sugar and cornstarch gradually, stirring constantly. Let cool.
Spoon glaze over strawberries
and chill for 2 hours. Whip cream to stiff peaks and spoon on
pie servings.
