Strawberry Cream Pie

Ingredients

8 lbs. fresh strawberries
4 Tbsp. Instant Food Thickener
4 9 inch pie shells docked & prebaked
1¾ quarts ice water
1 package Whip Topping
1 package Bavarians (Strawberry)
1 quart prepared Coulis Mix (Strawberry)

Instructions

(yields 4 – 9 inch pies)

Dock the pie shells with a fork & bake in a 350°F oven until golden brown & cool. Blend together both the |bavarians| (Strawberry) and |whiptopping| in a mixer bowl. Add 1¾ quarts ice water and blend for 2 minutes. Scrape bowl & whip at high speed for 5-7 minutes until mix is light & fluffy. For best results, pre-chill mixing bowl & whip. Mix |instantfoodthickener| with prepared |coulismix| (Strawberry) and refrigerate. Wash strawberries and cut off stem ends. Dry & add to coulis mix. Fill the cooled baked pie shells with whipped RC Strawberry Bavarian/Whip Topping Mix. Top each pie with whole strawberries coated with thickened |coulismix| (Strawberry). Refrigerate until ready to use.