Recipe: Mile-High Strawberry Pie with Nut Crust (springform pan, freeze ahead)

MILE-HIGH STRAWBERRY PIE

"In the early 1970s mile-high pies were piled at least 6-inches high with clouds of meringue and whipped cream. This pie is still fabulous, but if you have concerns about uncooked egg whites, use the powdered form. Allow 8 hours for the pie to freeze."

1 (16 ounce) package frozen sweetened strawberries, partially thawed
1/2 cup granulated sugar
1 Tbsp. fresh lemon juice
1/8 tsp. salt
4 large egg whites (powdered or pasteurized egg whites)
1 cup heavy (whipping) cream
1/4 cup confectioners' sugar
1 tsp. vanilla extract
1 recipe Nut Crust (recipe follows, made with almonds, patted over the bottom and up the sides of a 9-inch springform pan and baked.)

With an electric mixer on low speed, beat the strawberries, granulated sugar, lemon juice, salt, and egg whites in a large mixing bowl until just blended.

Gradually increase the speed of the mixer to high and beat until the strawberry mixture is light and fluffy, about 18 more minutes.

Wash and dry the beaters well and in a medium-size mixing bowl, beat the heavy cream, confectioners' sugar, and vanilla until the cream mixture holds soft peaks.

Fold the whipped cream into the strawberry mixture and spoon the filling into the prepared crust. Cover with plastic wrap and freeze for 8 hours or overnight.

Remove from the freezer about 30 minutes before serving, and release and remove the sides.

NUT CRUST
Makes 1 crust for a 9-inch springform pan or a deep-dish pie

"For cheesecakes and tarts, a nut crust adds both texture and flavor. Vary this basic recipe to include the nuts of your choice. Almonds and cashews, peanuts, hickory nuts, pecans, hazelnuts, and macadamia nuts all make delicious nut crusts."

1 1/2 cups all-purpose flour
1/2 cup (1 stick) unsalted butter, melted
1/2 cup sugar
1/2 cup chopped nuts*

Preheat the oven to 350 degrees F.

In a medium-size mixing bowl, combine all the ingredients with your hands or blend with a rubber spatula. Pat evenly over the bottom and up the sides of a 9-inch springform or deep-dish pie pan.

Bake until the crust is just beginning to brown, about 12 minutes. Remove from the oven and continue with the recipe of your choice.

*Use flaked almonds, unsalted dry-roasted cashews and peanuts, whole macadamia nuts or pistachios, chopped hickory nuts or pecans, or whole hazelnuts. Chop the nuts in a hand-cranked nut grinder or in a food processor.

Makes one 9-inch single-crust pie; 8 servings
Source: All-American Desserts by Judith Fertig