Scrumptious Strawberry Pie
judy garnett
1 baked pie shell -- cooled
2 tb quick-cooking tapioca
1 1/2 qt fresh strawberries
1 c sugar
1/2 c water
whipped cream
Note: I add 1 Tblsp. margarine to the thickened sauce before pouring over berries in pie shell.
Puree 1 1/2 cups berries in blender or food processor. Combine sugar and tapioca, blending well with a fork. Stir into pureed berries. Add 1/2 c. water; blending well.
Microwave on HIGH for 2 minutes. Then stir with fork or wire whisk. Microwave 2 more minutes or until thick. Stir to smooth. Arrange remaining berries in bottom of baked, cooled pie shell. Spoon or pour sauce over fresh strawberries. Chill and serve with whipped cream.
By "Lloyd A. Carver" on Jan 5, 1996
judy garnett
1 baked pie shell -- cooled
2 tb quick-cooking tapioca
1 1/2 qt fresh strawberries
1 c sugar
1/2 c water
whipped cream
Note: I add 1 Tblsp. margarine to the thickened sauce before pouring over berries in pie shell.
Puree 1 1/2 cups berries in blender or food processor. Combine sugar and tapioca, blending well with a fork. Stir into pureed berries. Add 1/2 c. water; blending well.
Microwave on HIGH for 2 minutes. Then stir with fork or wire whisk. Microwave 2 more minutes or until thick. Stir to smooth. Arrange remaining berries in bottom of baked, cooled pie shell. Spoon or pour sauce over fresh strawberries. Chill and serve with whipped cream.
By "Lloyd A. Carver" on Jan 5, 1996
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