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"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Two-Tiered Strawberry Pie Recipe

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This recipe for Two-Tiered Strawberry Pie, by , is from Hunt to Harbor: A Charm City Cookbook, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Briana Gregory


9" deep-dish baked pie crust
1 cup confectioner's sugar, sifted
1 teaspoon vanilla
1/2 teaspoon almond extract
8 ounces cream cheese, softened
1 medium package whipped topping
4 cups strawberries, halved

1 cup strawberries, crushed
1 cup sugar
2 tablespoons cornstarch

Note: this recipe requires refrigeration.

Add sugar, vanilla, and almond extract to cream cheese. Beat until smooth and creamy. Fold in whipped topping. Spread evenly over bottom of pie crust. Chill for two to three hours.

While pie is chilling, make the glaze. Combine all ingredients in a small saucepan and cook until thick. Set glaze aside to cool.

Remove pie from refrigerator, and cover completely with halved strawberries, then top with the glaze. Cover and chill overnight.




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