Strawberry Lemonade Pie

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  • Difficulty: Intermediate
  • Yield: 8 servings
  • Prep Time:  25 minutes
  • Bake Time: 30 minutes
  • Chill Time: 2 hours

Ingredients

  • 1 (-inch) unbaked pie crust
  • 3/4 cup sugar
  • 3 tablespoons all-purpose flour
  • 4 eggs
  • 1/2 cup Karo® Light Corn Syrup
  • 1/3 cup lemon juice
  • 1/4 teaspoon pure vanilla extract
  • 2 tablespoons Karo® Light Corn Syrup
  • 1 teaspoon lemon juice
  • 1 teaspoon freshly shredded lemon peel
  • 3 cups thinly sliced strawberries
  • Sweetened whipped cream and thinly sliced lemon optional

Directions

  • Preheat oven to 350° F.
  • Fit pie crust into a 9-inch tart pan* with removable bottom and trim the edge OR a 9-inch pie pan and flute the edge. Line the crust with a double sheet of foil. Bake 10 minutes. Remove foil and cool slightly.
  • Stir together sugar and flour in a medium bowl. Add eggs, 1/2 cup corn syrup, 1/3 cup lemon juice and vanilla. Beat until smooth. Pour into partially baked pie shell.
  • Bake about 30 minutes until top of filling is golden brown. Cool. Refrigerate at least 2 hours.
  • Combine remaining 2 tablespoons corn syrup, 1 teaspoon lemon juice and lemon peel. Cover and set aside. Just before serving arrange sliced berries on top of baked filling and drizzle with lemon mixture. Top each serving with whipped cream and a lemon slice, if desired.
  • *If using tart pan remove rim from pan before serving.

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Corn Syrup

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Strawberry Lemonade Pie

  • Difficulty: Intermediate
  • Yield: 8 servings
  • Prep Time:  25 minutes
  • Bake Time: 30 minutes
  • Chill Time: 2 hours

Ingredients

  • 1 (-inch) unbaked pie crust
  • 3/4 cup sugar
  • 3 tablespoons all-purpose flour
  • 4 eggs
  • 1/2 cup Karo® Light Corn Syrup
  • 1/3 cup lemon juice
  • 1/4 teaspoon pure vanilla extract
  • 2 tablespoons Karo® Light Corn Syrup
  • 1 teaspoon lemon juice
  • 1 teaspoon freshly shredded lemon peel
  • 3 cups thinly sliced strawberries
  • Sweetened whipped cream and thinly sliced lemon optional

Directions

  • Preheat oven to 350° F.
  • Fit pie crust into a 9-inch tart pan* with removable bottom and trim the edge OR a 9-inch pie pan and flute the edge. Line the crust with a double sheet of foil. Bake 10 minutes. Remove foil and cool slightly.
  • Stir together sugar and flour in a medium bowl. Add eggs, 1/2 cup corn syrup, 1/3 cup lemon juice and vanilla. Beat until smooth. Pour into partially baked pie shell.
  • Bake about 30 minutes until top of filling is golden brown. Cool. Refrigerate at least 2 hours.
  • Combine remaining 2 tablespoons corn syrup, 1 teaspoon lemon juice and lemon peel. Cover and set aside. Just before serving arrange sliced berries on top of baked filling and drizzle with lemon mixture. Top each serving with whipped cream and a lemon slice, if desired.
  • *If using tart pan remove rim from pan before serving.