Do you have treasured family recipes? We do and this is one of them.
Mom was an adventurous cook and she loved trying new recipes. She first made this in the 70’s. My Uncle Oliver, the curmudgeon, said she deserved to go to heaven for this recipe alone.
The first time the hunka-hunka and I celebrated National Pie Day, this is the pie we chose to celebrate with. I made a dozen pies and we delivered them to people we love from Bellingham to Seattle. This was quite an undertaking since this is a frozen pie. We didn’t stop to chat at any of our stops. So for all those people who wanted the recipe and we said, “can’t talk now, we’ll catch you later”, it’s now later.
So, next March 14th, when you are getting ready to celebrate National Pie Day, give mom’s pie a try. You’ll be glad you did.
Mom’s Mile High Strawberry Pie
1 cup sugar
2 egg whites
1 10 ounce frozen but partially thawed berries
1 teaspoon vanilla
1 tablespoon lemon juice
Pinch of salt
1 cup heavy cream, whipped
Combine sugar, egg whites, berries, vanilla, lemon juice and salt in mixer bowl. Beat on highest speed for 15 minutes, until thick and fluffy. Fold in whipped cream. Pile into a graham cracker crust. Freeze for several hours.
* From the Recipe Box:
Never, ever, ever double! You could easily burn out your mixer motor. And I’m talking a KitchenAid. And I’m talking from experience. Bummer!
Last time I made it with raspberries and it was a huge hit. I will make it that way from now on, because I like raspberries better and it’s all about me . I’ve tried it with blackberries (too subtle) and cherries (boring); stick with the acidic berries.
I often make it in a 9 x 13 pan. It’s much easier to serve.
Nate used to beg his grandma to make this for his birthday.
And remember: Before you marry someone, ask yourself this: “Will they be a good killing partner during the zombie apocalypse?” Big Kiss, Lynn