For barbecue lovers, the season canâ€™t start too early. As daylight hours get longer, the action heats up and the season can last well into the frosty days of fall. But the standard fare of such traditionally warm-weather gatherings â€“ grilled meat and veggies â€“ deserves to be followed with a delicious chilled dessert.
One tasty way to kick off the outdoor season is with Strawberry Lemonade Pie, a light summer dessert with a nontraditional twist. Like many crowd-pleasing desserts, this recipe uses Karo Syrup to add just the right amount of sweetness.
Strawberry Lemonade Pie
Prep time: 25Â minutes
Bake time: 30Â minutes
Chill time: 2 hours
Yield: 8Â servings
1 (9-inch) unbaked pie crust
3â„4 cup sugar
3 tablespoons all-purpose flour
1â„2 cup Karo Light Corn Syrup
1â„3 cup lemon juice
1â„4 teaspoon vanilla extract
2 tablespoons Karo Light Corn Syrup
1 teaspoon lemon juice
1 teaspoon freshly grated lemon peel
3 cups thinly sliced strawberries
Sweetened whipped cream and thinly sliced lemonoptional
Fit pie crust into a 9-inch tart pan with removable bottom and trim the edge OR a 9-inch pie pan and flute the edge. Line the crust with a double sheet of foil. Bake in preheated 350ËšF oven for 10 minutes. Remove foil and cool slightly.
Combine sugar and flour in a medium bowl. Add eggs, 1â„2 cup corn syrup, 1â„3 cup lemon juice and vanilla. Beat until smooth. Pour into partially baked shell. Bake about 30 minutes until filling is golden brown. Cool. Refrigerate at least 2 hours.
Combine remaining 2 tablespoons corn syrup, 1 teaspoon lemon juice and lemon peel. Cover and set aside. Just before serving, arrange sliced berries on top of baked filling and drizzle with lemon mixture. Top each serving with whipped cream and a lemon slice, if desired.
For more dessert recipes, visit www.KaroSyrup.com.