PINK STRAWBERRY CLOUD PIE FROM 1970
2 quarts frozen strawberries, thawed
2 cups of juice drained from frozen strawberries
1/4 cup granulated sugar
4 teaspoons cornstarch
1 (9 oz) pkg Cool Whip Dessert Topping, thawed
1 baked 8-inch pie shell
Thaw strawberries in a colander and allow juice to drain into a bowl below. Measure 2 cups of drained juice and place the juice in a saucepan.
Mix sugar and cornstarch with the 2 cups of juice in saucepan. Slowly bring to a boil and cook juice until thickened, stirring constantly. (Allow the strawberries to continue to drain as the juice in saucepan is cooked.)
Cool juice thoroughly, then add all of the well drained strawberries to the thickened juice. Mix well. Fold in all of the Cool Whip and then spoon the strawberry / Cool Whip mixture into an 8-inch baked pie shell.
Allow the pie to stand in the refrigerator for an hour or two before serving.
Source: Gettysburg Times, Wednesday, Nov 6, 1970.
2 quarts frozen strawberries, thawed
2 cups of juice drained from frozen strawberries
1/4 cup granulated sugar
4 teaspoons cornstarch
1 (9 oz) pkg Cool Whip Dessert Topping, thawed
1 baked 8-inch pie shell
Thaw strawberries in a colander and allow juice to drain into a bowl below. Measure 2 cups of drained juice and place the juice in a saucepan.
Mix sugar and cornstarch with the 2 cups of juice in saucepan. Slowly bring to a boil and cook juice until thickened, stirring constantly. (Allow the strawberries to continue to drain as the juice in saucepan is cooked.)
Cool juice thoroughly, then add all of the well drained strawberries to the thickened juice. Mix well. Fold in all of the Cool Whip and then spoon the strawberry / Cool Whip mixture into an 8-inch baked pie shell.
Allow the pie to stand in the refrigerator for an hour or two before serving.
Source: Gettysburg Times, Wednesday, Nov 6, 1970.
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