Bob Evans Farms, Inc. owns and operates more than 520 full-service, family restaurants in 22 states, mainly in the east north central, mid-Atlantic, and southern regions of the United States. Most of these operate under the Bob Evans Restaurant banner. About 83 percent of the company's revenues are generated by its restaurant operations. The remaining sales come from Bob Evans's food products operations. The company produces and distributes fresh, smoked, and fully cooked pork sausage and ham products under the Bob Evans, Owens Country Sausage, and Country Creek Farm brands, as well as a variety of other complementary food items sold in the refrigerated and frozen sections of grocery stores. The company's food products are distributed through more than 15,000 grocery stores in 30 states.
Strawberry Cream Pie
Bob Evans Strawberry Cream Pie
Makes 1 Pie
1 cup sugar
3 tablespoons cornstarch
2 pints fresh strawberries, washed and hulled, divided
3 tablespoons strawberry gelatin
4 ounces cream cheese, softened
1 (9 inch) baked pie shells
whipped cream, for garnish
Combine sugar and cornstarch; set aside.Crush (don't puree) one pint of berries in blender or with potato masher, and add enough water to make 1 1/2 cups.In saucepan, bring crushed berries to a boil over medium heat, stir in sugar and cornstarch all at once. Stir constantly until thick and clear.Remove from heat and add strawberry gelatin. Stir until gelatin is dissolved. Set aside.
Mix cream cheese and 1 tablespoon of hot cooked berries; spread mixture over baked pastry shell.Stand the uncooked whole berries, stem end down, on top of cream cheese.Pour hot cooked berries over whole berries. Refrigerate until set, about 3 hours. Garnish with whipped cream and serve.