GOLDEN VALLEY, Minn. - Need some ideas for your Spring or Easter dessert table?
"The Pie Lady" Mary Pint joined KARE 11 News at 4 with some easy-as-pie suggestions.
Spring into Strawberry Pie
1 each baked pastry crust
2 pounds capped and rinsed whole strawberries (let strawberries drain for 15 minutes)
6 ounces strawberry glaze
Topping and Garnish
8 ounces whipped cream tinted with light green color
8 ounces whipped cream
1 dozen pastel colored candy dots
Recipe for Homemade Whipping Cream
Mary blieves pie can be served "BC" (before whipped cream) or "AD" (after decadence). If you're looking for AD, try making real whipped cream. You will impress your family and friends.
2 cups heavy whipping cream
3 tablespoons super fine sugar
½ teaspoon real vanilla extract
½ teaspoon cream of tartar (optional)
- Place your mixing bowl and heavy whipping cream in freezer for 30 minutes before whipping cream.
- Once chilled, add heavy whipping cream to bowl and, using an electric mixer, start to whip. Start out at a low speed and gradually increase the speed.
- Once you see soft peaks start to form, add sugar (blended with cream of tartar if you prefer) and vanilla extract and continue beating until peaks form and hold.
- Keep whipped cream refrigerated until you are ready to serve.
In a time crunch? Here are Mary's easy tips to make your ready-made pie the star:
- Decorate your slice of pie to create fun at the dessert table
- Add easy toppings for store bought pies such as Jellybeans on top of lemon meringue pie or chocolate shavings on a strawberry pie
Mary Pint, ''The Pie Lady,'' is a long time pie lover and representative for Bakers Square restaurants who has worked in the pie industry for 38 years.
(Copyright 2013 by KARE. All Rights Reserved. This material may not be published, broadcast, rewritten or redistributed.)