Strawberry Cream Pie Recipes

STRAWBERRY CREAM PIE

Steps:

• Cover bottom of pie shell with nuts if desired; set aside. In a large saucepan, combine the sugar, cornstarch, flour and salt; gradually stir in milk. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes more. Remove from the heat and stir a small amount into egg; return all to the saucepan. Cook and stir until almost bubbly. Reduce heat; cook and stir 1-2 minutes more (do not boil). Remove from the heat; stir in vanilla and almond extract if desired. Cool to room temperature. Whip cream; fold into filling. Pour into pie shell. Chill for at least 2 hours. , About 2 hours before serving, prepare glaze. Combine crushed strawberries and water in a large saucepan; cook for 2 minutes. Combine sugar and cornstarch; gradually stir into the berries. Cook until thick and clear, stirring constantly. Strain. Cool for 20 minutes. , Meanwhile, arrange berry halves over filling; pour glaze evenly over berries. Refrigerate for at least 1 hour. Garnish with whipped cream if desired.

STRAWBERRY & CREAM PIE

Steps:

• In a medium mixing bowl, using a hand mixer, beat the powdered sugar, butter, cream cheese, whipped topping, vanilla, and sugar until fluffy. Pour mixture over prepared crust and chill until firm.
• In a large mixing bowl, using a hand mixer, whip the heavy cream and sugar until stiff peaks form. Spread ½ of the whipped cream over pie, then layer in the sliced strawberries. Top with the remaining whipped cream and chill for 4-6 hours. Garnish with whole berries and mint leaves before serving.

STRAWBERRY SLAB PIE

Steps:

• Heat oven to 450°F. Remove pie crusts from pouches. On lightly floured surface, unroll and stack crusts one on top of the other. Roll to 17x12-inch rectangle. Fit crust into 15x10x1-inch pan, pressing firmly into corners and sides. Fold extra crust under, even with edges of pan. Using fork, prick all over bottom and sides.
• Bake 9 to 12 minutes or until golden brown and completely baked. Cool completely on cooling rack, about 15 minutes.
• Meanwhile, in 2-quart saucepan, beat sugar, cornstarch, water and lemon juice with whisk. In small bowl, mash 1 1/2 cups of the sliced strawberries with bottom of whisk or fork to make 1 cup finely mashed strawberries; stir into pan. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir one minute. Pour into medium bowl; cool 5 minutes. Stir remaining sliced strawberries into cooked strawberry mixture.
• In small bowl, mix cream cheese and lemon peel until well blended. Spread in bottom of cooled baked crust. Spoon strawberry mixture into pan; spread evenly.
• Refrigerate until set, about 3 hours. Just before serving, top pieces with sweetened whipped cream. Cover and refrigerate any remaining pie pieces.

STRAWBERRIES & CREAM PIE

Steps:

• In a microwave, melt 3/4 cup chocolate chips and 2 teaspoons shortening; stir until smooth. Brush over crust. Refrigerate until firm. , In a small bowl, beat the cream cheese, sugar, sour cream and vanilla until smooth. Fold in whipped topping. Spoon into crust. Refrigerate for 1 hour. , Arrange strawberries over pie. In a microwave, heat jam until melted; brush over the top. Melt remaining chocolate chips and shortening; stir until smooth. Drizzle over pie. Refrigerate until chilled.

STRAWBERRY CREAM PIE TO DIE FOR

Steps:

• Stir strawberries with glaze in a bowl and place in refrigerator to chill. Stir cream cheese, confectioners' sugar, cinnamon, and vanilla extract together in a bowl.
• Beat cream in a separate bowl with an electric mixer just until it begins to thicken; add cream cheese mixture and continue beating until thick. Pour cream mixture into baked pie crust; top with strawberry mixture. Chill at least 1 hour before serving.

CREAMY STRAWBERRY PIE

Steps:

• On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 425°. , Line crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edge is golden brown, 20-25 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack. , Drain strawberries into a 1-cup measuring cup and reserve juice; set berries aside. Add enough water to juice to measure 1 cup; pour into a large saucepan. Bring to a boil over medium heat. Remove from the heat; stir in gelatin until dissolved. Add ice cream; stir until blended. Refrigerate for 5-10 minutes or just until thickened (watch carefully)., Fold in reserved strawberries. Pour into crust. Refrigerate until firm, about 1 hour. Garnish with fresh strawberries if desired. Refrigerate leftovers.

STRAWBERRY CREAM PIE RECIPE

Steps:

• Combine graham crumbs, sugar and butter; press onto bottom and up side of 9-inch pie plate. Refrigerate until ready to use.
• Add boiling water to gelatin mix in medium bowl; stir 2 min. until completely dissolved. Beat cream cheese in large bowl with whisk until creamy. Gradually whisk in gelatin until blended. Place bowl in larger bowl filled with ice water. Let stand 5 to 8 min. or until gelatin is thickened, whisking occasionally.
• Reserve 4 large strawberries for garnish; chop remaining berries. Add 1-1/2 cups COOL WHIP to gelatin mixture; whisk until blended. Stir in chopped strawberries. Refrigerate 20 min. or until thick enough to mound; pour into crust. Refrigerate 3 hours or until firm.
• Spread remaining COOL WHIP onto top of pie to within 1 inch of edge. Cut reserved strawberries in half; use to garnish pie.

STRAWBERRY CREAM PIE

Steps:

• Combine cookie crumbs and melted butter. Press into a 8" pie plate and put in freezer.
• Wash, hull and puree pint of strawberries with 2 tbsp sugar and reserve.
• Beat egg whites with remaining 4 tbsps of sugar until stiff. Refrigerate.
• Whip the cream with vanilla extract until smooth and creamy, removing 1/2 cup for garnish.
• Fold the strawberry puree and egg whites into the whipping cream.
• Pour into prepared crust and freeze until hard.
• Just before serving decorate top of frozen pie with the reserved whipped cream and sliced strawberries, then drizzle with chocolate sauce and enjoy.