Happy National
Strawberry Month! I am kicking off May with recreating an easy 5 ingredient
sweet treat that is sure to please, Strawberry Pie, which I first made last
April 2019, from Stout’s Favorites
2nd edition cookbook, p. 81, via the Internet Archive at
https://archive.org/details/StoutsFavoritesSecondEdition/page/n87/mode/2up |
| Strawberry Pie, Stout's Favorites 2nd ed., p. 81 |
The cookbook was published by the Home Economics Club of
Stout State College, 1958, featuring favorite recipes of faculty and students,
and "dedicated to all those people who enjoy preparing and eating good
food.” The recipe was submitted by Darlene Anderson, a freshman during the
1958-59 school year and a member of the Tower Yearbook staff.
Cooking tips: I used a premade 10-inch Food Club graham
cracker pie crust (versus making a pie crust) to make this a 5-ingredient pie! To
make this recipe really simple you could use a pre-made 9 or 10-inch pie crust
vs. making your own, thaw frozen pre-sliced strawberries vs. washing and
cutting fresh strawberries, and use ready-made Cool whip vs. whipping cream. Even
with using a 10-inch pie crust I had strawberry pie filling left over, which
tastes great on its own.
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| The ingredients: 10 inch pie crust; frozen, pre-sliced unsweetened strawberries; milk; whipping cream; marshmallows |
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| Cooking in action: measuring strawberries, whipping the cream, getting marshmallows ready to melt in my double boiler on the stove |
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| What the melted milk and marshmallows look like |
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| The finished pie. Bon Appetit! |
My biggest obstacle with this recipe, as with a lot of
recipes I have made from the two Stout’s
Favorites cookbooks over the years, is making sure to convert my measurements
from the recipe before I go shopping, to match how ingredients are measured and
sold in the present day. For this recipe, a ½ pound of marshmallows equals 8
ounces, so I used ½ of my 16 oz. bag of Kraft Jet Puffed marshmallows. 1 quart
of strawberries = 4 cups or about 28 ounces. I bought two 14 oz. bags of frozen
pre-sliced strawberries, which equals 28 ounces. I used about 1 ¾ bags of
strawberries. With the amount of pie filling this recipe makes, you could make
two 9-inch pie crusts, or put the leftover mix into cups and top with whip
cream like I did. If you buy whipping cream and whip it yourself, they come in
½ pint containers, or you can use ready-made Cool Whip. For some recipes, it
depends on how much you want to make so you could use more or less of some
ingredients if you wanted. Some recipes are more open to interpretation,
because the person who provided the recipe didn’t provide step-by-step
instructions, which many recipes have today.
If you want to try similar strawberry recipes I have made in
the past, try Mile High Dessert, p. 83 of Stout’s
Favorites 2nd ed., made in April 2016:
and Virginia
Strawberry Supreme, p. 31 of Stout’s
Favorites, made in April 2018: https://archive.org/details/StoutsFavoritesFirstEdition/page/n33/mode/2up
If you want to try whipping your own whip cream, I really like
using my Pampered Chef Whipped Cream Maker: https://www.pamperedchef.com/shop/Bakeware/Pastry+%26+Baking+Tools/Whipped+Cream+Maker/1461
This is the perfect treat to eat on a warm spring day. Bon
Appetit!
By: Julie
Hatfield, Archives Assistant, UW-Stout Archives
