Strawberry MallowCreme® Pie

Ingredients Lbs./Oz. Metric Volumetric Measure True %
MallowCreme® 1 pouch 2 lbs. (1 pouch) 2 lbs. (1 pouch)
Strawberries (fresh or frozen) 1.8 oz. 1 lb. 13 oz. 3 cups
Whipped topping 1.8 lbs. 1 lbs. 3 oz. 6 cups
Sour cream 0.5 lb. 8 oz. 1 cups

Puree the strawberries* and mix in the sour cream. Mix until smooth. Heat MallowCreme® to 140-150°F. With mixer on, slowly add MallowCreme and mix until smooth. Mix for approximately 5 minutes. Slowly add whipped topping, be careful not to over-mix. If over-mixing occurs, the pie will be runny and not set up correctly. Scale off into 9″ graham cracker pie shells and refrigerate at least six hours before serving. Variants may be substituted using the following recommendations:

*Frozen strawberries: In a microwave, thaw strawberries by heating at 30-second intervals until room temperature. Puree the same was as directed above and follow the rest of the directions.

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