Recipe: Strawberry Lemonade Pie (baked lemon layer)

STRAWBERRY LEMONADE PIE



1 (9-inch) unbaked pie crust
3/4 cup sugar
3 tablespoons all-purpose flour
4 eggs
1/2 cup plus 2 tablespoons Karo Light Corn Syrup, divided use
1/3 cup plus 1 teaspoon lemon juice, divided use
1/4 teaspoon vanilla extract
1 teaspoon freshly grated lemon peel
3 cups thinly sliced strawberries
Sweetened whipped cream and thinly sliced lemon (optional, for serving)

Fit pie crust into a 9-inch tart pan with removable bottom and trim the edge OR a 9-inch pie pan and flute the edge. Line the crust with a double sheet of foil.

Bake in preheated 350 degree F oven for 10 minutes. Remove foil and cool slightly.

Combine sugar and flour in a medium bowl. Add eggs, 1/2 cup corn syrup, 1/3 cup lemon juice and vanilla. Beat until smooth. Pour into partially baked shell.

Bake about 30 minutes until filling is golden brown. Cool, then refrigerate at least 2 hours.

Combine remaining 2 tablespoons corn syrup, remaining 1 teaspoon lemon juice and lemon peel. Cover and set aside.

TO SERVE:
Just before serving, arrange sliced berries on top of baked filling and drizzle with lemon mixture. Top each serving with whipped cream and a lemon slice, if desired.

Makes 1 (9-inch) pie, 8 servings
Source: Karo Corn Syrup