INGREDIENTS
Crust:
1- 8 oz WOW Baking Company Snickerdoodle cookies, crumbled
1- 8 oz WOW Baking Company Strawberries & Cream cookies, crumbled
2 Tablespoons Melted Butter
Strawberry Filling:
1 1/2 Quarts Fresh Strawberries, 1 1/2 Cups Quartered
3/4 Cups Sugar
1/4 Cup Water
3 Tablespoons Cornstarch
Whipped Cream
DIRECTIONS:
1. Preheat oven to 350 degrees. Place 4 - 4-inch pie plate dishes on a sheet pan.
2. For crusts, use a food processor, chop both cookies to pea-sized pieces.
3. In a medium-sized bowl, mix cookies and melted butter. Scoop mixture into each pie dish and press down firmly to form a crust.
4. Bake crusts for 5 minutes. Remove from oven and, once cool to touch, gently press down on the crusts again with fingers. Set aside to cool.
5. For the strawberry filling, take approximately 4 cups of the strawberries and place whole (tops removed), cut side down in to the pie crusts to fill all of the crusts.
6. In a medium saucepan over medium heat, combine 1 1/2 cups strawberries with sugar and 1/4 cup water. Bring to a low boil and stir.
7. Use a fork to smash berries while stirring. Cook until fruit begins to soften and break down, about 5 minutes.
8. In a small bowl, whisk together the cornstarch and 1/4 cup of water. Stir the cornstarch mixture into the strawberry mixture and return the pot to a boil.
9. Reduce the heat to medium-low and simmer until the mixture has thickened, stirring frequently. Remove from heat and immediately pour over the standing up strawberries placed in the crusts.
10. Let cool completely. Place in the refrigerator to chill for about 4 hours before topping with whipped cream and serving.
11. Enjoy!
