Strawberry Pie Dessert
When it came to food, my mom pulled out all the stops for the holidays. I fondly remember her Mile High Strawberry Pie Dessert making its debut one Easter. I have a copy of her recipe on an index card in my recipe box. Though I recall it being made in a 9 x 13-inch pan, the recipe instructions say to pile the strawberry fluff over the nutty crust pressed into a pie plate. Either way, it’s a marvelous frozen treat. Hers was made with a “box” of berries from the grocer’s freezer, but I’ve substituted fresh, chopped berries and added a touch more sugar. The flavor is even more magnificent, especially if you make it during peak berry season.
Welcome to Progressive Eats, our virtual version of a Progressive Dinner Party. This month we’re featuring Summer Bounty, hosted by Laura Kumin, who blogs at Mother Would Know. Our theme features fresh vegetables, herbs, and fruits associated with summer in a menu that we hope you’ll enjoy.
If you’re unfamiliar with the concept, a progressive dinner involves going from house to house, enjoying a different course at each location. With Progressive Eats, a theme is chosen each month, members share recipes suitable for a delicious meal or party, and you can hop from blog to blog to check them out.
We have a core group of 12 bloggers, but we will always need substitutes and if there is enough interest would consider additional groups. To see our upcoming themes and how you can participate, please check out the schedule at Creative Culinary or contact Barb for more information.
More Recipes Utilizing Summer’s Bounty
Dill Caprese Bruschetta from Jenni Field’s Pastry Chef Online
Mediterranean Salsa Bruschetta from Foodhunter’s Guide
Middle Eastern Zucchini Tahini Eggplant Dip from Mother Would Know
Bruschetta Pizza from The Redheaded Baker
Zucchini, Summer Squash, and Tomato Tart from The Wimpy Vegetarian
Blueberry White Chocolate Tart from Stetted
Mile High Strawberry Pie from That Skinny Chick Can Bake
Pretty as a Peach Shortbread (gluten-free) from The Heritage Cook
Blueberry Lavender Shrub Syrup from All Roads Lead to the Kitchen
Lavender Lemonade Martini from Creative Culinary.
If you’re new to making a meringue or dessert with egg whites, I have a few tips for you. Let your egg whites warm to room temperature before beating. They will whip much higher and lighter than if they are cold. Also, make sure your beaters and mixing bowl are scrupulously clean. Any oil or grease residue will prevent the egg whites from whipping up into a billowy mass. This includes even just a speck of egg yolk. I recommend separating your eggs one at a time in two small bowls. Empty the egg white into the mixing bowl before separating another. If any yolk gets into the white, just toss it or save it for scrambled eggs.
- ½ cup melted butter
- 1 cup flour
- ¼ cup brown sugar
- 1 cup finely chopped pecans
- 2 egg whites, at room temperature (I recommend pasteurized as they will not be cooked in this dessert)
- 1 cup sugar
- 2 cups chopped fresh strawberries
- 2 tablespoons fresh lemon juice
- 1 cup whipping cream
- Fresh strawberries and sweetened whipped cream, to garnish (optional)
- Preheat oven to 350º.
- Place flour, brown sugar, chopped pecans and melted butter into a bowl and mix well. Pat into the bottom of a 9" x 13" pan.
- Bake for 20 minutes or till lightly browned. Cool to room temperature
- Combine egg whites, sugar, berries and lemon juice in the bowl of a stand mixer. Beat for 8-10 minutes till whipped and stiff.
- In another bowl, whip the cream until firm peaks form. Fold into strawberry mixture, then spread over the crust. Freeze for at least 6 hours before serving. Remove from freezer about 10 minutes before serving. Slice into squares and garnish with a dollop of whipped cream and berries, if desired.