Turn out a truly terrific pie with those first strawberries of the season.
Start with a layer of toasted almonds in a tender pie shell. Add the creamiest vanilla filling you’ve ever tasted, and top with plump strawberries. Finish off with a shiny red glaze and a fluff of whipped cream.
One look, one delicious bite — you’ll forget all about mere strawberries and cream. This pie is a dazzler!
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Strawberry satin pie: Prize-winning cheesecake-style vintage version from 1977
Amid blenders, mixers, bowls, spatulas, silver serving trays and many other utensils, five women worked feverishly for two hours yesterday to the delight of 150 onlookers and three judges to determine the winner in the 14th annual Strawberry Recipe Contest Cook-Off.
Though a strawberry cake, souffle, crepes and a mixture of gelatin and cake layers gave stiff competition, a strawberry pie recipe won again this year.
Amelia Shearouse of Orlando won the grand prize — a microwave oven — with her “strawberry satin pie,” a recipe she composed just for the contest.
“It’s not hard to make,” Mrs. Shearouse said. “What makes it good is all these good strawberries.”
She said she came up with the “strawberry satin pie” recipe by starting with some old recipes she had used and adding her own touch to them.
The contest, appropriately set in the “Neighborhood Village” section of the Hillsborough County Fairgrounds, attracted quite a crowd, mostly over the age of 50. But friends, relatives and passers-by all enjoyed the view of the delicious strawberry treats being prepared.
Each contestant made a trip down the aisle with her entry as the crowd leaned from their chairs into the aisles to get the best view possible.
Each entry was judged on flavor, 30 points; quality and appearance, 25 points; recipe appeal (ease of preparation, ingredients readily available and cost), 25 points; and originality, 20 points.
The five finalists were chosen from hundreds of recipes submitted to the contest.
Mix softened cheese with milk and sugar. Spread cream cheese mixture over pie shell, sprinkle almonds over cheese.
To make filling, combine sugar, cornstarch, flour and salt, in a saucepan. Add milk gradually, stirring constantly until mixture is very thick and bubbly.
Stir a little of the hot mixture into slightly-beaten egg. Return to remaining hot mixture. Cook until just bubbly again.
Cool, then chill thoroughly. Mixture will be very thick. Beat until smooth. Whip cream and fold into filling mixture, add vanilla.
Spoon creamy satin filling into pie shell, chill. Slice strawberries in half. Arrange halves on filling, Starting at outer edge.
For glaze, use the last 5 ingredients. Crush 1/2 cup strawberries, add the 1/2 water and cook 2 minutes, strain, reserving juice. Combine 1/4 cup sugar, 1 tablespoon cornstarch, stir in berry juice. Cook, stirring constantly until thick and clear. Add food coloring, cool.
Spoon glaze carefully over strawberries. Refrigerate — spoon whipped cream on outer edge of pie only before serving.
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Note: ClickAmericana.com features authentic historical information, and is not intended to represent current best practices on any topic, particularly with regard to health and safety, but also in terms of outdated cultural depictions and social values. Material on this site is provided for purposes of education, criticism, commentary, cultural reporting, entertainment, historical reference, and news reporting/analysis. Now that you know, have fun looking around!
Note: ClickAmericana.com features authentic historical information, and is not intended to represent current best practices on any topic, particularly with regard to health and safety. Material on this site is provided for education, criticism, commentary, cultural reporting, entertainment, historical reference, and news reporting/analysis. Now that you know, have fun looking around!
I am so thankful to locate this beautiful,delicious pie recipe .had the magazine for many years then was misplaced and gone ( horrors) you must have known that Many loved this pie ,I thank you for being there for people like me .if you have a copy I would gladly buy that issue from you.sincerely pjlarkin
So happy to find this recipe! My Mom first made it for our family when it was featured in the magazine and it became an annual tradition we all begged for! Today I am making it with fresh raspberries from my garden, but it will still bring back great memories of my loving Mom spending hours in the kitchen to make this for us. Thank you for preserving the original recipe and sharing it here. The original clipping is still in Mom’s recipe box, but I was out of town today and hoped to find it online . . . and was thrilled!