Brought to you by Sandi's Recipe Corner. 1 1/4 cups graham cracker crumbs
2 tablespoons packed brown sugar
1/2 teaspoon cinnamon
1/3 cup butter, melted
3/4 cup (1/2 ounce) dried Irish moss
4 cups whole milk or 10 % cream
2 strips orange rind, each 1 inch wide
1/4 cup granulated sugar
1 tablespoon vanilla
1/2 cup whipping cream
Strawberry Puree:
2 cups strawberries, hulled
1 tablespoon lemon juice
3 tablespoons granulated sugar

Preparation Instructions:

In bowl, stir together graham cracker crumbs, brown sugar and cinnamon. With fork, stir in butter until moistened. Press into greased 9 inch pie plate; set aside in refrigerator.

Soak moss in cold water for 15 minutes; drain. Rinse well to remove any sand. Drain again.

In saucepan over medium heat, stir together milk, orange rind and sugar. Add moss; simmer, stirring often, for 20 minutes. Strain through sieve without pressing moss. Discard moss and orange rind.

Stir vanilla into milk mixture; pour over prepared base. Cover and refrigerate for at least 1 hour or until chilled or for up to 12 hours.

Strawberry puree: Meanwhile, in blender or food processor, puree strawberries and lemon juice until smooth; stir in sugar. Set aside.

Whip cream; spoon or pipe onto pie. Drizzle each serving with puree. Makes 8 servings.

Per serving: about 330 calories; 6 g protein; 19 g fat; 37 g carbohydrates; 1 g fibre; 56 mg cholesterol; 261 mg sodium.

Vanilla Pie Variation: Omit Irish moss. reduce milk to 3 1/2 cups. In saucepan, sprinkle 2 packages (each 7 g) unflavoured gelatin over milk mixture. Let stand for 5 minutes. Place over medium heat and warm, stirring, for about 5 minutes or until gelatin is dissolved. Remove from heat. Pour into large bowl; stir in vanilla. Refrigerate for abut 1 hour or until beginning to thicken. Remove orange rind. Pour filling over pie base; cover and refrigerate for about 1 hour or until completely set.