Friday, March 4, 2011

Fresh Strawberry Kiwi Pie

This was a recipe requested by my husband for Valentines Day, and since I got some strawberries in my Bountiful Basket that weekend, I figured why not?  It's a bit late in posting, but it turned out well, and I think you might all enjoy it.  I must warn you though, this is not a diabetic friendly recipe: the glaze for the pie alone is 35 grams of carbohydrates, and its pretty much all sugar.  But trust me, one little slice will be worth it.

Fresh Strawberry Kiwi Pie

1/2 recipe double crust pie crust, recipe found here (you only need one crust, so I would suggest either making two different pies, or maybe a quiche with the second crust)
1-1lb container fresh strawberries, hulled and quartered
4-5 kiwis, peeled and sliced
1 box strawberry flavored Danish Dessert
1 pint or 1 can of heavy whipping cream
2 tbsp powdered sugar (if not using already sweetened canned whipped cream)

Cook Danish Dessert according to pkg directions.  Set aside to cool.  Roll out your pie crust and place in pie dish, and crimp edges.  Prick the bottom of the pie crust with a fork a few times, and then bake in a 400 degree oven for 10 to 12 minutes.  Let cool.  Mix strawberries and kiwi slices into danish dessert until everything is combined well and all fruit is coated.  Pour this mixture into the prepared pie dish and then chill for at least an hour before serving.  When ready to serve, whip the heavy cream with the powdered sugar until you get stiff peaks.  Cover pie with whipping cream, or dollop some of the cream on each slice.

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