Here's great recipe that takes advantage of seasonal fruit-originally posted on 8/20/10, it's definitely worth sharing again!
Combine the flour, butter, pecans, and brown sugar in a bowl. Mix until crumbly and moistened in appearance. Press into a 9" pie dish.
STRAWBERRY CREAM PIE
6 Tbsp. Butter
1/3c. Pecans, finely chopped
3 Tbsp. Brown Sugar
1c. Heavy whipping cream
1 Tbsp. Sugar
1c. Cold milk
1 pkg. Vanilla Instant Pudding mix (4 serving size)
1-2c. Fresh Strawberries, sliced.
(the recipe calls for 1 cup of berries, but I always use 2)
3 drops Red food coloring
Preheat oven to 425 Degrees.
Bake crust for 10 minutes, remove from oven and cool completely. (To keep the crust from shrinking during baking, place another pie dish on top of the crumb crust before baking. Remove after the crust has cooled for about 10 min.)
In a large mixing bowl combine the pudding mix and milk. Whisk until the pudding powder is completely dissolved. Let stand 5 minutes to thicken. Add food coloring.
Whip the cream and sugar together until the cream forms thick peaks
(I whip the cream until it appears almost dry).
Gently stir the whipped cream into the pudding mix, add strawberries and pour into the prepared pie crust.
Chill for 3 hours or until firm. Garnish with additional berries and enjoy!