One tasty way to kick off the unofficial beginning of the outdoor seasonis to whip up a Strawberry LemonadePie. (NAPS)—Forbarbecue lovers, the season can’t start too early. As daylight hours get longer, the action heats up and the season can last well into the frosty days of fall. But the standard fare of such traditionally warmweather gatherings—grilled meat and veggies—deserves to be followed with a delicious chilled dessert. One tasty way to kick off the outdoor season is with Strawberry Lemonade Pie, a light summer dessert with a nontraditional twist. Like many crowd-pleasing desserts, this recipe uses Karo Syrup to add just the right amountof sweetness. Strawberry Lemonade Pie Prep time: 25 minutes Baketime: 30 minutes Chill time: 2 hours Yield: 8 servings 1 (9-inch) unbakedpie crust ’” cup sugar 3 tablespoonsall-purpose flour 4 eggs % % % 2 cup Karo Light Corn Syrup cup lemonjuice teaspoon vanilla extract tablespoons Karo Light Corn Syrup 1 teaspoon lemonjuice 1 teaspoon freshly grated lemon peel 3 cups thinly sliced strawberries Sweetened whipped cream and thinly sliced lemon, optional Fit pie crust into a 9-inch tart pan with removable bottom andtrim the edge OR a 9inch pie pan and flute the edge. Line the crust with a double sheet of foil. Bake in preheated 350F oven for 10 minutes. Removefoil and cool slightly. Combine sugar and flour in a medium bowl. Add eggs, ’ cup corn syrup, % cup lemon juice and vanilla. Beat until smooth. Pour into partially baked shell. Bake about 30 minutes until filling is golden brown. Cool. Refrigerate at least 2 hours. Combine remaining 2 tablespoons corn syrup, 1 teaspoon lemon juice and lemon peel. Cover and set aside. Just before serving, arrange sliced berries on top of baked filling and drizzle with lemon mix- ture. Top each serving with whipped cream and a lemon slice, if desired. For more dessert recipes, visit www.KaroSyrup.com.
