AuthorRetroRuth
From A Sampler of Modern Sour Cream Recipes, 1950
[cooked-sharing]
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.
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
When using frozen strawberries, substitute 1 package (10 oz.) thawed but not drained, and decrease sugar to 1/2 cup.
Ingredients
Directions
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.
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
When using frozen strawberries, substitute 1 package (10 oz.) thawed but not drained, and decrease sugar to 1/2 cup.
