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Strawberry Devonshire Pie

Cool.Cook's picture
  Baked 9 inch pastry shell 1
  Unflavored gelatin 1 Tablespoon
  Cold water 1⁄4 Cup (4 tbs)
  Dairy sour cream 1 Cup (16 tbs)
  Egg yolks 2
  Milk 2 Tablespoon
  Salt 1⁄8 Teaspoon
  Egg whites 2
  Almond extract 1⁄4 Teaspoon
  Sugar 1⁄4 Cup (4 tbs)
  Strawberry halves 1 Cup (16 tbs)
  Red currant jelly 1⁄2 Cup (8 tbs)
  Water 1 Tablespoon

Soften gelatin in water.
In saucepan, combine sour cream, egg yolks, sugar, milk and salt; mix well.
Cook over medium heat, stirring constantly 5 minutes.
Blend in gelatin.
Cool, stirring occasionally until thick but not set.
In small mixer bowl, beat egg whites with almond extract at high speed until soft mounds form.
Gradually add 1/4 cup sugar, beating until stiff, glossy peaks form.
Fold into chilled mixture gently but thoroughly.
Spoon into baked pastry shell.
Chill until set, about 2 hours.
Arrange strawberry halves on top of pie.
Heat jelly with water, stirring constantly until jelly melts; spoon over strawberries.
Chill until served.
9-inch Pie

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1773 Calories from Fat 742

% Daily Value*

Total Fat 85 g130.7%

Saturated Fat 40.7 g203.3%

Trans Fat 0 g

Cholesterol 492.8 mg164.3%

Sodium 1171.3 mg48.8%

Total Carbohydrates 222 g74.2%

Dietary Fiber 3.5 g14%

Sugars 139.8 g

Protein 35 g70.2%

Vitamin A 36.2% Vitamin C 175.4%

Calcium 79.7% Iron 12%

*Based on a 2000 Calorie diet

Strawberry Devonshire Pie Recipe