Poppy Seed Strawberry Pie Recipe

Poppy Seed Strawberry Pie Recipe photo by Taste of Home

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"The combination of flavors in this pretty dessert won me over the first time I tasted it," notes Kris Sackett, who lives with her family in Eau Claire, Wisconsin.

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Poppy Seed Strawberry Pie Recipe

Prep: 20 min. + chilling

Yield: 6-8 Servings

20 20

Ingredients

1-1/3 cups all-purpose flour
1 tablespoon poppy seeds
1/4 teaspoon salt
1/2 cup shortening
3 tablespoons cold water
FILLING:
2 pints strawberries, divided
2 cups whipped topping
2 tablespoons honey
1/4 cup slivered almonds, toasted, optional

Directions

In a small bowl, combine the flour, poppy seeds and salt; cut in shortening until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Roll out pastry to fit a 9-in. pie plate.
Transfer pastry to plate; flute edges. Line unpricked pastry with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack.
Slice 1 pint of strawberries; fold into whipped topping. Spoon into pie shell. Cut remaining berries in half; arrange over top. Drizzle with honey. Sprinkle with almonds if desired. Refrigerate for at least 1 hour. Yield: 6-8 servings.

Nutritional Facts 1 serving (1 slice) equals 279 calories, 16 g fat (6 g saturated fat), 0 cholesterol, 75 mg sodium, 30 g carbohydrate, 2 g fiber, 3 g protein.

Originally published as Poppy Seed Strawberry Pie in Taste of Home April/May 2001, p65