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	Shoney's Strawberry Pie Serves 6-8 Alternative Ingredients are listed in Red

	Qty	Size	Ingredient
	4	lbs	Fresh Strawberries
	2	lbs	Frozen Strawberries
	1½	lb	Fresh Strawberries
	1	cup	Raw Washed Sugar
	2	tbls	Raw Washed Sugar
	1	cup	Heavy Cream
	¼	cup	Sour Cream
	1	tbls	Unflavored Powdered Gelatin (½ oz)
	2	tbls	Water
	2	tbls	Lemon Juice
	1	tsp	Vanilla Extract
	1	ea	Honey-Grahams Crust
			Oreo Cookie Crust
	1-8	sprig	Mint Leaves (2 or 3 leaves each)
	First clean, prune and cap all the fresh strawberries.  Typically this will cost you about 25% of the total weight of the strawberries.  That's why we start with four pounds of strawberries for a three pound recipe . . . two for the purée and one of whole berries.  While you prep the strawberries set aside one pound of the best ones for use as whole berries.  The rest, which might amount to a little more than two pounds, will be for the purée.  And then set aside the two largest and most perfect strawberries for final decoration. If you are using fresh strawberries for the purée, run the two pounds+ of purée berries through a food processor for a couple of pulses to break them up, or hand slice them into about ¼" chunks.  If you are using frozen then skip this process, they will already be macerated enough once they thaw out. Quarter the remaining pound of strawberries and set aside in the refrigerator.  Place the gelatin, lemon juice and two tablespoons of water into a small bowl to bloom, set aside. Place the strawberry purée into a 2+ quart sauce pan and simmer, stirring constantly, until reduced to two cups of compote.  When you think you've reached that point, poor it into a measuring cup to check.  If it's more than two cups, return to the pan, repeat as necessary. Remove from heat and while it is still plenty warm, add the gelatin mixture and the cup of sugar, mixing thoroughly.  Let cool to room temperature.  If you put the purée into the pie shell while it it still too warm it will make the crust mushy.  Add the cut berries to the compote, poor into pie shell, mounding slightly.  Cut the remaining two perfect berries into halves and place on top in a decorative fashion.  Refrigerate for at least 2 hours. Place cream, sour cream, vanilla, and remaining 2T sugar in a chilled bowl of a stand mixer.  Beat on low speed until bubbles begin to form (30 sec to 1 min).  Increase speed to medium and continue beating until beaters leave a trail, about another minute.  Increase speed to high; continue beating until mixture has nearly doubled and stiff peaks form. At this point you can decorate the top of your pie with the stabilized whipped cream in a variety of ways, adding a single sprig of mint leaves to the center, if you are going to display the pie whole.  Or you can keep the pie cuts pristine and add a dollop of the whipped cream to each individual pie slice once cut, with a sprig of mint leaves topping each one just before service. Enjoy.