A Christian Seder

After reading Sitting at the Feet of Rabbi Jesus I was really moved and inspired to host a Passover Sedar with a Christian emphasis as Jesus celebreated Passover. Ultimately, his last Passover meal is what Christians call the Last Supper. This is where Jesus let his disciples know his fate and where He instituted what we Christians know as Holy Communion or the Eucharist.
So, I invited a few friends over to celebrate with us.

One thing that was very important to me to make clear to our guests is that we were not pretending to be Jewish, but honoring the "Jewishness of Jesus as well as the centrality of the Passover seder in the life of Jews, and therefore, Jesus as a Jew" (Smith xii).

In preparing and hosting the seder I learned so much-- from cooking new foods to deep roots of my faith. The night nourished me physically, mentally and spiritually.

One of resources I found especially helpful was Let Us Break Bread Together: A Passover Haggadah for Christians. It was written by a pastor and a rabbi together. It walked us through many of the parts of the "telling" for that is what Haggadah means in Hebrew. At the Passover seder you retell the story of Exodus, the Israelites being rescued from slavery. This resource added in the fulfillment of the story which is Jesus' redemtion of all of us through the work done on the cross. At different moments in the "telling" this Haggadah really helps Christians connect the dots of how Jesus is the fulfillment of the Passover and creates such a deeper understanding as to how he really is the "Lamb of God." I infused our telling with bits I had found elsewhere, such as in Beth Moore's Jesus, The One and Only and Mike Ratcliff's Blog "Possessing the Treasure". Moore's section on the Last Supper really explains thoroughly how events played out at Jesus' last Passover meal.

Things I learned at our Seder:
1) I love the symbolisim of everything. I think it made it more kid-friendly and reinforced the main concepts we were learning about.
The Seder Plate:
haroset: the mortar that the Israelites used in helping build the pyramids
roasted lamb shank: symbolic of the Paschal lamb sacrafice, from the Christian perspective it symbolizes Jesus, "For Christ, Our Passover Lamb, has been sacrificed for us," (1 Cor. 5:7 NIV)
bitter herbs: represents the bitterness of life in slavery
Salt water: tears of suffering turned to tears of joy
Green vegetable: reemergence of life-- dipped in the salt water
Boiled egg: reminder of the fesitval of sacrifice at the temple, it also reminds Christians of the new life we have in Christ

2) The important role of kids in the Passover seder. I learned that questioning and debating has a long history in the Jewish religion. I love that! The Haggadah is full of questions for the kids to ask, as well as adults. It also encourages us to ask more questions and to debate issues, as to broaden and deepen the understanding of our faith.

3) The Third Cup of Wine
Traditionally, four cups of wine are drunk at the Passover seder. Each has a significance and is tied to Exodus 6:6-7:
1- I am the LORD, and I will bring you out from under the yoke of the Egyptians.
2-I will free you from being slaves to them,
3-and I will redeem you with an outstretched arm and with mighty acts of judgment.
4- I will take you as my own people, and I will be your God.


The third cup is my favorite. It is the cup that Jesus did not drink from at the Last Supper as he said, "I tell you, I will not drink of this fruit of the vine from now on until that day when I drink it anew with you in my Father's kingdom." Matthew 26:29  So, why didn't he drink from the cup of redemption? He was to become the cup of redemption on the cross and spill his own blood out for us. As it says in Exodus 6:6, "and I will redeem you with an outstretched arm"-- that he did, that he did. How beautifully God ties it all together, it awes me.

Jesus grappled with the work that He was sent to do. He prayed long and hard in the Garden of Gethsemane about it. He even asked for His Father to take the cup of redemtion away, if it was His will, "Going a little farther, he fell with his face to the ground and prayed, "My Father, if it is possible, may this cup be taken from me. Yet not as I will, but as you will." Matthew 26: 39.

All of this is deepened my understanding of just how important the Passover is to me as a Christian. Passover is about God liberating His people. It is about His promise to do that, and how he kept that promise, not just in the days of Pharoah ruling over Israelites but in the days of all His children, as He sent His one and only Son to be the Paschal Lamb, to cleanse us of sin.

"For God so loved the world that he gave his one and only Son,[a] that whoever believes in him shall not perish but have eternal life." John 3:16

Seder Menu:

Chicken Soup with Mini Leek &; Chive Matzah Balls

Chicken Broth

1 onion chopped

3 stalks celery with leaves chopped

2 carrots chopped

2 parsnips chopped

parsely chopped

Mini Matzah Balls

5 tablespoons margarine

1/2 cup finely chopped leeks

1/2 cup finely chopped chives

4 eggs

2 tablespoons giner ale

1 1/2 teaspoons kosher salt

pepper

ground giner

1 cup matzah meal

Melt margarine in a heavy skillet over medium heat. Add leek and saute fro 5 minutes. Remove from heat and add chives.

Beat Eggs, ginger ale, salt, pepper, and ginger in a bowl. Mix in matzah meal and leeks. Cover and chill for at least 2 hrs.

Line a large baking sheet with plastic wrap. Using moistened palms roll rounded teaspoons of mixture into balls. Place on plastic. Chill 30 minutes.

Bring a large pot of salted water to a boil. Drop in matzah balls; cover pot. Cook for 40 minutes. Transfer, using a slotted spoon, to a bowl. Refridgerate, can be made up to 3 days ahead.

Bring soup to a boil, boil vegetables for 40 mimutes, add matzah balls, conutine cooking for another 10 minutes. Serve. (Bon Appetit, Holidays)

Chicken Marrakesh

4 whole chickens (2.5 pounds each), each cut into eighths

12 large cloves garlic, finely minced

3 tablespoons dried thyme

1 tablespoon ground cumin

2 teaspoons ground ginger

1 teaspoon salt

1 cup red wine vinegar

1 cup best quality olive oil

8 teaspoons green peppercorns, soaked in water and drained

2 cups whole pitted black olives

3 cups dried apricots

2 cups dried small figs

1/2 cup packed brown sugar

1 cup good red wine

2 cups large pecan pieces

grated zest of 4 lemons

1. The day before, combine the chicken, garlic, thyme, cumin, ginger, salt, wine vinegar, oil, peppercorns, olives, apricots and figs in 2 large bowls, dividing the ingredients equally; marinate covered in the refrigerator overnight. Mix several times during the day. Remove the bowls from the refrigerator 1 hour before cooking.

2. Preheat oven to 350 degrees.

3. Arrange chicken in single layer in 2 large, heavy, shallow baking pans. Spoon marinade evenly over both pans. Sprinkle with the brown sugar and pecans and pour the wine evenly between the pieces in both pans.

4. Cover the pans with aluminum foil and bake 20 minutes. Remove foil and bake, basting frequently with the pan juices, 50 minutes.

5. Using a fork and slotted spoon, transfer the chicken, olives, dried fruit and pecans to a large serving platter. Drizzle with a few large spoonfuls of the pan juices. Serves about 8. (Roselle Cranford, Hadassah, NJ, The Hadassah Jewish Holiday Cookbook)
 

New Parsley Potatoes

3 dozen small red potatoes, unpeeled and quartered

1 to 2 teaspoons olive oil

salt and pepper

1/2 cup finely chopped fresh parsley

Steam the potatoes over boiling water until tender, 10 to 15 minutes. Transfer to a large bowl. Add the olive oil and season with salt and pepper. Garnish with parsley. (Jewish Holiday Treats, Zoloth)

Steamed Asparagus

The Last cup of wine is drunk in honor of peace. The Hebrew word for peace is "shalom." My friend, Kristen, particulary liked this ending to our celebration, "Peace is not the absence of strife but the ability to engage even an enemy with out losing sight of the truth that even one's enemy is part of the human family of God."

Go in Peace.

Serve the Lord.

Thanks be to God.

Brown Sugar & Cinnamon Oatmeal with Grated Apple & Pear

I am trying to make a concerted effort to be more healthy and more active. I have been living too much in gluttony these days. I really need to be more disciplined in my eating and my exercising habits.

"Do you not know that your body is a temple of the Holy Spirit, who is in you, whom you have received from God? You are not your own; you were bought at a price. Therefore honor God with your body." 1 Corinthians 6:19-20


So more fiber, more veggies and fruit, more water, and more excerise. Less McDonald's, less chocolate, less butter, yes, less butter. So, this morning I made up a batch of oatmeal. Alyssa who never eats oatmeal, ate it up with no complaints. I feel better already, taking better care of what God gave me.

3 cups water

1 cup Trader Joe's Quick Cook Steel Cut Oats

2 teaspoons brown sugar

2 teaspoons cinnamon

1 apple grated

1 pear grated

1 teaspoon lemon juice, to keep fruit from browning

Bring the water to a boil. Add the oats and reduce heat. Cover and cook for 5-7 minutes, stirring regularly. Add brown sugar, cinnamon and fruit. Cook one minute more. Remove from heat.

Alyssa and I like to eat ours with some Greek nonfat vanilla yogurt.

(4 servings)

Oreo Tie Fighters

I came up with this idea kind of at the last minute, but it worked great. I was actually thinking of Patrick's friend who is allergic to milk and what else I could serve besides the cupcakes. I remembered he could eat Oreos. So, as I picked up the package, the idea occured to me to make them into Tie Fighters. I know, I am weird!!

So, here is how you make them:

Make Royal Frosting:

4 tsp. Deb El Just Whites (these are powdered whites and are totally safe to bake and make frosting with, as opposed to making the frosting with uncooked egg whites)

1/4 cup water

2 cups confectioner's sugar

Beat the powdered egg whites and water with an electric mixer until foamy.

Add the confectioner's sugar and beat until the frosting stands in peaks.

Then add a dab to one of the large Oreos.

Stick the mini Oreo onto the dab.

Add a dab to a 2nd regular sized Oreo and press together.

Let them rest standing up before storing them in an airtight container. The frosting will get really hard to keep these together. I used 2 bags of regular Oreos and 1 bag of minis for 12 kids.

Happy St. Patrick's Day

Both my husband and I have Irish roots. My husband's grandmother is a Davis descended from County Kerry known for its scenic mountains and coastline as well as the Lakes of Killarney. My roots are in County Kildare, home to the shrine of the Celtic goddess Brigid, "woman of poetry, healing, and smith's work" her name means "a fiery arrow." I would love to live up to all of that. It is also where Saint Brigid is from. She was an Irish Christian nun who founded several monastaries.

Brett and I have always loved celebrating St. Patrick's Day.

While he was in college, he would go to Savannah's River Street with fraternity brothers to celebrate it "thoroughly." After college, we found a couple of irish pubs we really liked, and not just for St. Patrick's Day. One was Ireland's Four Provinces in DC, we loved the Irish bands that played there, and I admit, I loved eating a late night shepherd's pie there. But now with kids we have found some other ways to celebrate the Patron Saint of Ireland.

I have to note that this year is the first year that, our son, who is named Patrick, didn't think today was his birthday. Usually he is asking me where his presents are by now since we usually have some sort of party. Alas, this year we have been so busy, we did not do it up as we usually like to. However, we did try to keep the spirit. I bought him this book last year:

It is by Tomie dePaola. I like everything he does! I actually learned a few things from this book:

1) Patrick was English, not Irish

2) He was captured by the Irish and employed as a slave until he escaped about six years later.

3) He returned to Ireland after having a dream that "called" him back to be a missionary

4) How he was conitinually persecuted

5) That he started the first church in Ireland out of a barn.

The book also has a section at the back that tells the legends about St. Patrick, such as how he drove snakes out of Ireland and how he taught the trinity with a shamrock. As always, dePaola's illustrations are amazing.

After learning more about St. Patrick I am reminded that God calls us to difficult tasks, ones that may even seem impossible. However, we must have faith, we must obey, and we must persevere. Patrick led a life that did that.

"As you know, we consider blessed those who have persevered. You have heard of Job's perseverence and have seen what the Lord finally brought about. The Lord is full of compassion and mercy."-- James 5:11

Now what you really came for, the food!!

Of course, I made our traditional Shepherd's Pies. Tonight I made them in individual ramekins since we all needed to eat at separate times. I just popped them in the fridge and baked them when I needed them. I will say this, the Hungarian paprika is a must, it has such a wonderful flavor, regular paprika is too bland.

Mini Shepherd's Pies

5 medium sized potatoes, sliced
1/4 cup milk
2 tablespoons butter
2 tablespoons cream cheese
1 lb. lean ground beef
1 onion finely chopped
2 carrots, diced
1 cup frozen peas
1 teaspoon Hungarian paprika

1 teaspoon coriander

1 teaspoon cinnamon

1/2 teaspoon pepper

8 oz. tomato sauce

In a medium pot boil the potatoes for about 15 minutes or until tender. Preheat oven to 375'. In a nonstick skillet brown the beef with the onions and carrots. Once browned drain the grease. Add the peas and spices. Add the tomato sauce and heat through.

Divide the beef mixture among 8 6 oz. ramekins.

Meanwhile, drain and mash the potatoes with the milk, butter, and cream cheese.

Top the beef mixture with the potatoes.

Bake for 30 minutes.

You can make this a few hours ahead of time and bake once you are ready to eat. Just bring ramekins to room temperature first.

Leek and Potato Soup
This is my favorite! It is super easy, and leeks are super good for you.

3 tablespoons butter
3 large leeks
2 large russet potatoes, peeled and diced
4 1/2 cups of chicken stock

Melt butter in a dutch oven over medium heat. Clean leeks and cut leeks. Add leeks to the butter, stirring often. Once leeks are tender add the potatoes. Cover and cook until the potatoes begin to soften but are not browned. Add the chicken stock and simmer 30 minutes. Use an immersion blender to puree the soup, you could also puree in a regular blender in batches.

Of course, all this tastes better with Guiness!

Leprechaun Soda 

3 scoops Lime Sherbet

6 oz. Sprite

"May you always walk in the sunshine. May you never want for more. May Irish angels rest their wings right beside your door"

Irish Blessing

Mom's Pizza

Growing up my mom made homemade pizza every Friday night. Such a treat. She even made the dough from scratch. Paul and I used to fight over who got to punch the dough once it had risen. So, I have resurrected this recipe once again and my kids are loving it! The best part is they get to choose their toppings.

So here it is:

Pizza Dough

2 pkg. active yeast

1 tsp. sugar

2 cups very warm water

~5 cups flour

2 tsp. salt

Sprikle the yeast and sugar into water in a large bowl. Stir until blended. Let stand about 10 minutes until it bubbles. Stir in flour and salt until a stiff dough is formed. Turn out onto a lightly floured board. Knead until smooth and elastic, about 5 minutes. Place in a large greased bowl, turn over, cover and let rise until doubled, about 30 mintues. Punch down. Divide into two. Gently begin rolling out and stretching to fit your pan. Add sauce . . . .

Cook 30 minutes at 400'. Cover for 1st 15 minutes so cheese won't burn.

So, there it is folks. So very simple. But so very good. Tastes like a Friday night. Yum!

Easier Than You Can Imagine Cookie Cake Bars

So this is what is left of last night's dessert. Actually, since I took the picture I think Brett and Patrick split this last one. I got this recipe from my friend Kristin, who actually got it from her friend Sandra who has an amazing blog.

I brought these over for a little impromptu get together we had with some friends last night and they left the pan so fast. Our little friend Amelia proudly shouted, "I had three!" as if she had meddeled in the Cookie Bar eating Event!!

So, at our other friend, Addy's, request here is the recipe:

Cake Mix Bars

1 box yellow cake mix

1 large egg + 1 egg white

1/2 cup butter (or margarine), melted

2 Tablespoons milk

1 teapsoon vanilla

1 cup mix-in-- I always use chocolate chips, just because that is what my family likes but you could branch out!

Directions:

• 
  
  Preheat oven to 350. Grease bottom only of a 9x13 pan
• 
  
  Mix cake mix, butter, egg, egg white, milk and vanilla in a large bowl with a wooden sppon. Mixture will be thick.
• 
  
  Spread evenly in the pan.
• 
  
  Bake for 22-25 minutes or until the edges are golden brown. Best if allowed to cool completely for an hour before cutting.

Enjoy!!

Grammy Martinell's Ravioli

I have adapted my Pop-Pop's mom's ravioli. She made these for special occasions, probably Easter or Christmas. I've been told she made these much larger than I do. But the filling and the sauce are the same. It is a favorite in our house. I like to make a batch to give to my Pop as well. So, making these are usually an all day affair. But nothing says love, like homemade ravioli!!

Filling:

1 1/2 lbs. stew meat, chuck- cooked in sauce and then ground

fresh ground pepper

parsley

2 large eggs

1/2 cup plain bread crumbs

1 cup Parmesan-Reggiano cheese, grated

Sauce:

2 29 oz. cans tomato sauce

2 12 oz. cans tomato paste

2 tbsp. sugar

thyme

pepper

marjoram

sweet basil

oregano

2 garlic cloves, minced

2 bay leaves

parsley

Brown the stew meat in a dutch oven with garlic, pepper, and parsely. Once browned add a little water. Cook meat until half done and add the rest of the sauce ingredients. Simmer on low until meat is done. Remove meat with a slotted spoon. Grind meat in a meat grinder. Add 2 eggs, bread crumbs, cheese, and parsley. Mix. If dry add some sauce to the meat so it is moist and not crumbly. Use the middle cutter for grinding meat.

Pasta:

2 3/4 cups flour

3 large eggs

1 tsp. salt

Build a mound with the flour on a pastry mat. Make a hole in the moung and crack the eggs into the hole. Add the salt. With a fork start to mix up the egg and the salt. Once mixed start to incorporate the flour. This gets very messy and you will think it is all ruined, not so! Keep incorporating the flour with your hands. If it gets too dry and flaky, add tiny bits of water at a time. Once you have a dough start to knead, as you would bread. Turn the dough a quarter of a turn, push the heel of your hand into the dough, repeat for 5-10 minutes. Don't skimp on kneading time or the pasta will not turn out silky.

Wrap the dough in plastic and let rest at room temperature for 15-20 minutes.

Clamp a pasta machine to your counter. Set the rollers at the widest setting, on mine it is "1". Unwrap the pasta dough and cut it into quarters. Work with one quarter at a time, wrapping the other three pieces in the pastic wrap.

Flatten the quarter of dough with your hands, lightly floured. Make it into a rough rectangle Feed it through the machine.

Fold into thirds and run through lengthwise 2 or 3 times.

Turn the setting in one notch and feed through, unfolded.

Continue to do this until you have reached the narrowest setting on the machine.

Use a sharp knife to cut the rolled pasta strip into 18-20 inch lengths.

Using a teaspoon, put about 10 little mounds of the filling along one side of the pasta strips, spacing them evenly.

Either use a pastry brush or use your finger to brush water around the mound of filling. Fold the plain side of the pasta strip over the filling.

Starting from the folded edge, press down gently with your fingertips around each mound, pushing the air out at the unfolded edge. Sprinkle lightly with flour.

With a pasta wheel, cut the long side and then between the mounds to make small squares.

Put the ravioli on floured dish towels, sprinkle lightly with more flour and let dry while repeating the process with the remaining dough. You should get about 80 ravioli.

Tips:

You can reroll the trimmings, to keep them from drying out and becoming unworkable, wrap in plastic wrap.

Once pasta is dried you can freeze for up to 1 month.
Once you are ready to eat, boil for 4-5 minutes and serve with sauce.

Apples!

Like strawberries, my kids pick apples faster than I can pay for them! We had great weather for some very fun apple picking this weekend with some friends. The funniest part of the trip was when my son and his friend tossed an apple into the dirt road and sat and watched for several minutes for it to be squashed by a car. They were not disappointed!

For many Maryland apples, picking time is almost over, so get out there with your basket and enjoy the beginning of fall!

Here are two recipes to use your picked apples in:

For Gala apples:
Waldorf Salad Jubilee

1 cup mayonnaise

1 tsp. lemon juice

1/2 tsp salt

6 Gala apples, unpeeled nad cut into 1/2" pieces

1 1/2 cups chopped celery

1 1/2 cup chopped radishes

3/4 cup orange flavored craisins

1/2 cup finely chopped red onion

1 1/2 cup toasted pecan pieces
2 heads radicchio, washed

Combine the first 3 ingredients in a medium bowl, stirring well. Toss apples with the next 4 ingredients in a large bowl. Add mayonnaise dressing and toss to coat. This can be done 1 day ahead. Cover and refridgerate. Before serving fold in toasted pecans and then spoon salad into the radicchio leaves as if they are little bowls. Yield: 10 servings
For any apple that is excellent for baking:

My Grandma's Apple Pie

This is my grandma’s recipe. She usually used Granny Smith apples. She and her mother were known for their excellent pies.

2 9-inch pie crusts (if you want to make your own click here for a great recipe from Melissa D'Abrabian from Food Network)

1/3 to 2/3 cup sugar

1/4 cup all-purpose flour

1/2 teaspoon ground nutmeg

1/2 teaspoon ground cinnamon

Pinch of salt

8 medium sized apples (a medium apple = about 1 cup)

2 tablespoons margarine


Heat oven to 425. Peel, core and slice the apples. Try to keep the size of the slices even. Mix sugar, flour, nutmeg, cinnamon, and salt in large bowl. Stir in apples. Pour into pastry lined pie plate. Dot with butter or margarine. Cover with top crust and seal the edges. Cut slits in the top. Cover edge with foil to prevent too much browning. Remove foil during the last 15 minutes. Bake 40 to 50 minutes.

Strawberry Fields Forever

Our play group headed out to pick strawberries this week, an annual trip of ours. I always look forward to it. I feel such satisfaction in getting outside and working in the dirt. Maybe I should be a farmer. I also love being able to make things like my grandmothers used to. I like to make jam and pies. So, I was really motivated to pick as much as I could so I could make all these things when I got home.

I went a little overboard. (Geez, I could say that about so much!) I was a picking machine. I picked 21 pounds. Holy moly! This year's crop was definitly full of smaller berries than last year and because of the rain and lack of sunshine, the berries started to spoil faster. I needed to act fast! So, I did--- in two days this is what I did . . .

Strawberry Jam

This is no secret recipe, it actually can be found on the inside of a packet of Sure-Jell.

ingredients:

5 cups crushed strawberries (already washed and cut)

7 Cups sugar

1 packet Sure-Jell

Wash jars in extra hot dishwasher, leave in the steamy dishwasher until ready to fill. Boil the 2 piece lids, drain before using.

Prepare strawberries by washing, hulling, and roughly cutting any large berries.

Measure exact amount of fruit into a saucepan (I use a large pot).

Measure exact amount of sugar into a separate bowl.

Stir one box of Sure-Jell pectin into the fruit. Bring to a full rolling boil on high heat.

Stir in sugar quickly, return to a full rolling boil and boil for 1 minute, stirring constantly. Remove from heat.

Ladle quickly into the hot jars filling to 1/8 from the top. Wipe the jars and the threads. Cover with the two piece lids. Screw tightly.

Katie's Upside-Down Seal Method:
Pace upside down on the counter for 15-minutes, then flip over, jars should seal, to test, press the middle of the lid with your finger.

Jam sets in 24 hours.

Strawberry Gelato Hearts

Alyssa loves to help make and eat this. If you have an ice cream maker, this is worth it!

1/2 pound fresh or frozen strawberries
3/4 cup sugar
1/4 cup cold heavy whipping cream

Pull off the leaves and stems of the strawberries and cut in half. Wash in cold water. Put the strawberries with all the sugar in a food processor and pulse for a few moments, then add 3/4 cup water and continue to process until liquefied. Whip the cream until it thickens slightly, to the consistency of buttermilk. Put the cream and the strawberries in a bowl and mix thoroughly.
Freeze in an ice cream maker according to the manufacturer’s instructions.

Use a spatula to fill silcone hearts with the gelato. Freeze in the mold. When ready to eat, remove the ice cream from the mold and serve.

Strawberry Rhubarb Pie
This is my absolute favorite pie! My grandma and I used to make it together when I was little. I love the combination of sweet and tart in this!

2 1/2 cups cut rhubarb (about 6 stalks)
2 1/2 cups cut strawberries
1 cup plus 2 tsps. Sugar
3 tbsp. flour
2 tbsp. butter
2 tsps. Orange or lemon juice
1/4 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. salt

Blend sugar cinnamon, nutmeg, salt and flour. Add rhubarb and strawberries and toss until well coated. Pour into pie shell and dot with butter. Preheat oven to 425°. Bake 30 minutes then reduce temperture to 350° and bake for 30 minutes.

Strawberrries 'n' Cream Pie

1 8 oz. package of light cream cheese, softened
1/3 cup sugar

1/4 teaspoon almond extract

1 cup heavy whipping cream, whipped

1 baked 9 inch pie crust, I use the Pillsbury kind

1 quart strawberries, hulled

Beat cream cheese at medium speed iwth an electric mixer until creamy. Add sugar and almond extract, beating well. Stir in 1/4 of the whipped cream into the cream cheese. Fold in the remaing whipped cream. Spoon mixture into cooled pie crust. Arrange strawberries stem side down over whipped cream mixture. Cover and chill at least 3 hours.