AuthorRetroRuth
Rating

From A Sampler of Modern Sour Cream Recipes, 1950

ShareTweetSaveShare

Crust
 2 cups vanilla wafer crumbs
 ½ cup finely chopped nuts
  cup melted butter
Filling
 1 ½ cups sliced fresh strawberries
 1 cup sugar
 1 egg white
 1 cup sour cream
 Strawberries for garnish

Crust
1

In a bowl combine crumbs, nuts and butter; blend thoroughly. Press firmly and evenly on bottom and sides of pie plate. Bake 8-10 minutes; cool.

Filling
2

In a mixing bowl, combine strawberries, sugar, and egg white; using an electric mixer, beat at high speed until soft peaks form (about 10 minutes). Gently fold in sour cream. Mound into crust; place in the freezer. When chilled used a spoon to make swirls on top of filling. Freeze.
Yield: 10-inch pie

Note
3

When using frozen strawberries, substitute 1 package (10 oz.) thawed but not drained, and decrease sugar to 1/2 cup.

Ingredients

Crust
 2 cups vanilla wafer crumbs
 ½ cup finely chopped nuts
  cup melted butter
Filling
 1 ½ cups sliced fresh strawberries
 1 cup sugar
 1 egg white
 1 cup sour cream
 Strawberries for garnish

Directions

Crust
1

In a bowl combine crumbs, nuts and butter; blend thoroughly. Press firmly and evenly on bottom and sides of pie plate. Bake 8-10 minutes; cool.

Filling
2

In a mixing bowl, combine strawberries, sugar, and egg white; using an electric mixer, beat at high speed until soft peaks form (about 10 minutes). Gently fold in sour cream. Mound into crust; place in the freezer. When chilled used a spoon to make swirls on top of filling. Freeze.
Yield: 10-inch pie

Note
3

When using frozen strawberries, substitute 1 package (10 oz.) thawed but not drained, and decrease sugar to 1/2 cup.

Frozen Strawberry Pie

  |