Spring has finally arrived, and as the weather gets nicer, we are more inclined to gather with friends and family. Social time goes hand-in-hand with delicious food, and strong connections are made around the kitchen table.
We asked League Preservationist Jennifer Price to share a signature seasonal recipe from the JLC’s Charlotte Cooks Again, a cookbook published in 1981. Jennifer served up the recipe for Strawberry Pie. As Jennifer shares, “It has a homemade pecan crust, strawberries and marshmallow crème! How could it not be delicious!? It is served frozen, making if a fantastic option to make ahead and take to a party.”
Strawberry Pie
1/2 cup flour
1/4 cup brown sugar
1/4 cup margarine
1/3 cup chopped pecans
2 tbl. lemon juice
1 7-oz. jar Kraft Marshmallow Crème
1 16-oz. pkg. frozen strawberries, thawed
1 cup heavy cream, whipped
Combine flour, sugar and cut in margarine. Add nuts. Press into a 9” spring form pan. Bake at 350º for 20 minutes. Cool. Gradually add lemon juice to marshmallow crème, mixing until well blended. Stir in strawberries, fold in whipped cream. Pour over crumb crust and freeze.
Cooking Temperature: 350º ~ Cooking Time: 20 minutes ~ Serves: 8-10
~Contributed by Judy M. Green
As our #WeConnect movement continues to build momentum, we encourage you to be a part of the conversation and share the meaningful ways you are connecting – whether it’s in the kitchen or at one of the JLC’s activities or events. Follow us on Facebook, Twitter and Instagram, and tag the JLC with the #WeConnect hashtag.
