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For the Pie Filling:
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Choose 6 ounces (1½ cups) strawberries (larger ones halved). Add berries to a food processor and purée until berries are smooth (20-30 seconds). Scrape down the sides of the bowl as needed. There should be ¾ cup puréed strawberries.
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In medium saucepan, whisk sugar, cornstarch, Sure-Jell and salt. Stir in the puréed strawberries and cook over medium0high heat (stirring constantly) while bringing to a full boil. Boil 2 minutes (scrape the bottom and sides of pan frequently to prevent scorching. Transfer to a large bowl and stir in lemon juice. Allow to cool to room temperature.
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Choose 2 pounds of the best strawberries from the remaining berries and cut the extra-large ones in-half. Gently fold these berries into the cooled strawberry glaze until berries are evenly coated. Transfer the berries to the cooked pie shell, piling them into a mound. Turn any of the cut strawberries, cut-side down and arrange berries so holes are filled. Refrigerate 1 hour before serving. It is best served within 2 hours of chilling (The glaze becomes softer and wetter as it continues to chill. It will still taste great, though, if served later.) *See notes above.
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For the Stabilized Whipped Cream:
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Pour 1½ cups whipping cream (heavy cream) in a mixing bowl of an electric mixer. Beat the cream until it thickens slightly, then add the powdered sugar, vanilla extract and Nonfat Instant Milk. Whip the cream until it thickens enough to hold its shape. Do not beat the cream too long or it will have a stiff, butter-like consistency.
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When ready to serve the pie, top it with a huge dollop of whipped cream and a mint leaf, for garnish. Beautiful!
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Enjoy!