- 1 9" pie crust baked. (Layer pie crust in pan, press edges to flute, poke with fork to reduce shrinkage while baking.)
- 1 11-oz package white chocolate chips
- 1/4 teaspoon sugar/cinnamon mixture
- 1 quart fresh strawberries
- 3/4 cup white sugar
- 3 tablespoons cornstarch
- 3/4 cup water
Before baking crust, lightly sprinkle bottom with the cinnamon/sugar mixture. Then bake for about 10 minutes.
While pie crust is cooling, place white chocolate chips in top of double boiler and cook until melted. Spread melted chips over bottom of pie crust and let set.
Arrange half of strawberries in baked pastry shell once the white chocolate has set.
Mash remaining berries and combine with sugar in a medium saucepan. Place saucepan over medium heat and bring to a boil stirring frequently.
In a small bowl whisk together cornstarch and water. Gradually stir cornstarch mixture into boiling strawberry mixture. Reduce heat and simmer mixture until thickened, about 10 minutes, stirring constantly. Pour mixture over berries in pastry shell. Chill for several hours before serving. Serve with your favorite vanilla ice cream (mine is Lunardi's old fa
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