When it is strawberry season here,the church groups have strawberry festivals.I won first place with this pretty fluffy pie.Strawberry is one of my favorite fruits to bake with,they always taste so good.
1In a small bowl,combine coconut and butter.Press onto the bottom and up the sides of a greased 9-in. pie plate.Bake at 300 F. for 3-35 minutes or until lightly browned (cover edges loosely with foil to prevent overbrowning if necessary).Cool on a wire rack.
2In a large bowl,combine strawberries and sugar;let stand for 15 minutes.In a small saucepan,sprinkle gelatin over cold water;let stand for 1 minute.Cook and stir over medium heat until. gelatin is dissolved;stir in lemon juice.Stir into strawberry mixture.Cool to room temperature.Fold in whipped cream.Pour into pie crust.Refrigerate for at least 4 hours before slicing.
Finding the absolute best ingredients such a big part of Chef Antoine Westermann’s culinary career and the main drive behind all of his expertly crafted dishes. His relationship with farmers and purveyors are critical to his work as a chef. While visiting one of his providers in New York, the French chef describes his efforts to find the best local ingredients for his restaurant.
Glorious fresh strawberries piled high atop a layer of creamy filling make one decadent no-bake pie you just can't live without. The best part—it's less than 300 calories per serving.
Easy Pie Crust
Homemade pie crust really elevates your desserts (and savory tarts and quiches too), and isn't as hard as you might think, especially if you use a food processor to make the dough. Even if you don't roll it out exactly evenly or press it in to your pie plate perfectly, the buttery taste and flaky texture will more than make up for any cosmetic imperfections. Give this easy pie crust recipe a try next time you bake—and if you want to use it for a savory dish, just leave out the sugar in the recipe. Read more.