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September 25, 2018
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Strawberry Butter Pecan Pie

This recipe comes from Carolyn Beinlich, co-owner of Triple B Farms and mother of story writer Rebecca Sodergren, as published in "Strawberry Eats & Treats," the North American Strawberry Growers Association cookbook.

Butter pecan crust:
1/2 cup butter
1 cup flour
1/4 cup light brown sugar
1/3 cup chopped pecans

Strawberry filling:
1 1/2 quarts fresh strawberries, washed and hulled (divided)
3/4 cup water
1 cup sugar
2 1/2 tablespoons cornstarch
Whipped cream or whipped topping for garnish

Preheat oven to 375 degrees. Lightly spray 9-inch pie plate with nonstick cooking spray.

To make crust: using fork or pastry blender, cut butter, flour and sugar into coarse crumbs. Stir in pecans. Press mixture into prepared pie plate. Bake 12-15 minutes or until golden brown. Cool.

To make filling: crush 1 cup of the strawberries. Slice remaining strawberries and reserve in refrigerator.

In small saucepan, combine crushed berries., water, sugar and cornstarch. Cook on medium heat until mixture thickens; remove from heat to cool.

When filling is cool, stir in sliced strawberries. Pour the mixture into the crust and refrigerate until ready to serve. Top with whipped cream or whipped topping.

Thursday, June 06, 2002

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