*  Exported from  MasterCook Mac  *
                            Strawberry Super Pie
 Recipe By     : _Dying for Chocolate_ by Diane Mott Davidson
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Desserts                         Fruit
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1 1/2  sticks        unsalted butter -- melted
    1 1/2  cups          unbleached flour
    1      tablespoon    confectioner’s sugar
      3/4  cup           chopped pecans
    2      pounds        strawberries -- divided
      1/2  cup           water
    1      cup           sugar
    3      tablespoons   cornstarch -- or arrowroot
    1 1/4  cups          whipping cream
    4      ounces        cream cheese -- softened
      3/4  teaspoon      vanilla extract
      1/2  cup           confectioner’s sugar
 Preheat oven to 375x.
 For the crust:  Mix melted butter with flour, confectioner’s sugar, and
 pecans.  Press into a buttered 10 pie plate.  Bake for 25 minutes or until
 light brown.  Allow to cool completely.
 For the topping:  Mash enough strawberries to make 1 cup.  Cut the tops off
 the rest of the strawberries and set aside.  Place mashed berries in a
 saucepan and add water.  Mix sugar and cornstarch into crushed berry mixture
 and bring to a boil on top of the stove, stirring.  Boil about one minute or
 until clear and thickened.  Set aside to cool.
 For the filling:  Whip cream until stiff.  In another bowl, beat cream cheese
 with vanilla and confetioner’s sugar.  Carefully fold whipped cream into
 cream cheese mixture.  Spread into cooled crust and refrigerate.
 To assemble the pie:  Stand whole berries on top of cream filling, cut side
 down.  When entire filling is covered with whole berries, carefully spoon
 cooled crushed berry mixture over all.  Cream filling should not be seen
 between whole berries.
 Once the crevices have been filled, do not overload the pie with the crushed
 berry mixture, as it will just drip over the sides.  Reserve any leftover
 crushed berry mixture to serve on pancakes or English muffins.
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 It is a bit of a production, but taken in steps it isn't too bad.  And, if
 you're in a pinch, it is still worth it to make the filling and topping and
 using a store-bought graham cracker crust.
 BYW, does anyone have any idea what happened to my whipping cream?  Why would
 it have separated and curdled like that?    Was it just bad?  The pull date
 was okay . . .
 Evanston  IL