- 8 tablespoons (1 stick) butter
- 1 1/2 cups confectioners' sugar
- 2 eggs, beaten
- 1 (8-inch) graham cracker crust
- 1 cup whipped cream
- 1/2 cup sugar
- 1 1/2 cups sliced and sweetened strawberries, drained
- Whole strawberries, for garnish
- Mint leaves, for garnish
With an electric mixer, cream together butter and powdered sugar; add eggs. Beat ingredients until fluffy. Spread over crust. Chill.
Meanwhile, mix whipped cream with 1/4 cup sugar. Toss strawberries with 1/4 cup sugar. Spread half the whipped cream over pie, then add the strawberries. Top with remaining whipped cream. Chill for at least 8 hours. Garnish with whole berries and mint leaves.
* Raw Egg Warning
Food Network Kitchens suggest caution in consuming raw and lightly cooked eggs due to the slight risk of salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly refrigerated, clean grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell. For recipes that call for eggs that are raw or undercooked when the dish is served, use shell eggs that have been treated to destroy salmonella, by pasteurization or another approved method.