Frozen Strawberry Cream Pie

2 T lemon juice or orange flavored liqueur

3 1/2 cups strawberries (I think you could try raspberries or other berries)

1/4 c water

1 c sugar

1 t light corn syrup

3 egg whites

1 1/2 cups whip cream

In a food processor or blender, whirl liqueur and 2 cups of the strawberries until pureed. Set aside.

In a 1 quart pan, combine water, sugar, and corn syrup; bring to a boil over medium heat, stirring until sugar is dissolved. Continue to cook until syrup reaches 240 degrees on a candy thermometer. Remove from heat.

At once place egg whites in large bowl of an electric mixer and beat until soft peaks form; slowly beat in hot syrup. Then beat on high speed until meringue has cooled to room temperature (6-8 minutes)

Fold berry puree into meringue. Whip cream until soft peaks form; gently fold into meringue. Turn mixture into crust; cover and freeze. To store for more than 1 day, wrap airtight as directed at left.

At serving time, remove pan sides; place pie on a platter. Cut remaining 1 1/2 cups strawberries in half lengthwise; arrange in a ring around edge of pie. Let pie soften at room temperature for 15 minutes, then serve.

Make a crumb crust with vanilla wafers, pecan sandies, chocolate graham crackers or whatever you want.

Just cookies or combination of cookies and flour to make about 1 1/2 cups

1/2 c toasted nuts

1/3 cup melted butter

1/4 sugar

Whirl in a food processor and pat in the bottom of the springform pan and up sides a bit. Bake at 325 degrees for 8 minutes. Cool.