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
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
- Post Reply
- Post New
- Save to Recipe Box
ADVERTISEMENT
Random Recipes from:
Desserts - Pies and Tarts
Desserts - Pies and Tarts
- Buttermilk Chess Pie - Recipe for Wanda
- Grilled Skillet Apple Pie (iron skillet)
- Miniature Pecan Pies
- Milk Chocolate Tarte Brulee with Hazelnut Crust
- Coconut Walnut Pie (with toasted coconut variation)
- Pink Velvet Dessert (strawberry pie using Jello and whipped evaporated milk, 1950's)
- Easy Milk Chocolate Bar Pie (microwave)
- Carrot Flan from McCall's Cooking School, Vegetables #35
- Chocolate Chiffon Pie (using sweetened condensed milk)
- Caramel Pecan Pie (using sweetened condensed milk)
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg
Allowed file types: .gif .png .jpg .jpeg
POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute