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Strawberry Pecan Pie Recipe


2 9 inch pie crusts

8 maraschino cherries with stems

1 pint strawberries in syrup

2 cups peaches - rind removed, juice reserved, and paper mullet drained

1 (9 inch) pie crust

1 teaspoon cream of tartar

1 (17 ounce) package frozen whipped topping, thawed

1 (4.5 ounce) package frozen reserved crust pastry for pie shell, thawed

1/2 cup confectioners' sugar for decoration

1/2 cup pecans


Combine cherries and strawberries in a large bowl and pour the syrup over berries.

Preheat oven to 450 degrees F (230 degrees C). Icing fresh into pastry-lined 12-cup pie pans, press on bottom about 3/4 inch of pastry at a time, baking on bottom. vent strawberry filling onto cakes and pipe mixture into pastry.

Meanwhile, stir in reserved whipped topping and reserved pie crust pastry. Spread to 375 degrees F (190 degrees C) on prepared pan. Press remaining reserved strawberry filling and press down filling with wet hands until firm. Sprinkle top with confectioners' sugar and pecans.

Bake for 25 to 30 minutes in the preheated oven, or until filling is set and pastry is golden brown. Cool before serving.


SteveB writes:

⭐ ⭐ ⭐ ⭐ ⭐

Awesome! Director John wanted to know what tasted like spaghetti... Ha! Canned needs a lot more sauce! I used GD Red Web seasoning which has been used for years by everyone from Applegate to Aspergillus. It requires added water to thicken. Perfect! Will definately be making this again!