Recipe: Strawberry Cream Delight Pie

STRAWBERRY CREAM DELIGHT PIE

FOR THE CRUST:
1 cup all purpose flour
1/4 cup crushed vanilla wafers
1/2 tsp. salt
1/3 cup Crisco shortening
3 to 4 tbsp. cold water
FOR THE STRAWBERRY LAYER:
3/4 cup sugar
1/4 cup cornstarch
1/8 tsp. salt
1 1/2 cups water
1 (3 oz.) package strawberry Jell-O
2 cups frozen unsweetened strawberries
FOR THE CREAM LAYER:
1 (3 oz.) package cream cheese, softened
1/3 cup powdered sugar
1 tsp. vanilla
1/8 tsp. salt
1 cup heavy (whipping) cream, whipped, plus more for garnish
Fresh strawberries, for garnish

TO MAKE THE CRUST:
In a mixing bowl, combine flour, crushed wafers and salt. Cut in Crisco shortening until pieces are size of small peas. Sprinkle 1 tablespoon of water over mix. Gently toss with fork. Repeat with remaining water until all is moistened. Form dough into ball.

On lightly floured surface, flatten dough with hands. Roll into a 12-inch circle. Transfer into a 9-inch pie plate. Trim, flute and prick bottom and sides with a fork.

Bake in 350-degree oven for 10 to 12 minutes, or until golden brown. Cool.

TO MAKE THE THE STRAWBERRY LAYER:
Combine sugar, cornstarch and salt in medium saucepan. Gradually stir in water. Cook and stir until mixture comes to a boil and is thick and clear. Add Jell-O and stir until dissolved. Add frozen strawberries and refrigerate until slightly thickened.

TO MAKE THE THE CREAM LAYER:
Combine cream cheese, powdered sugar, vanilla and salt in medium-size bowl. Beat until smooth. Add whipped cream. Spoon half of mixture into prepared crust. Top with half of strawberry mixture. Repeat layers.

Garnish with more whipped cream and fresh strawberries.

Makes 8 servings
Source: Carol Socier, Best in Show (Amateur category), at the 2007 APC Crisco National Pie Championships