FLUFFY STRAWBERRY PIE
Fresh strawberries, a touch of lime, real whipped cream and a pastry crust. What's not to like?
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 5h25m
Yield 8
Number Of Ingredients 13
Steps:
- In medium bowl, mix flour and salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost leaves side of bowl (1 to 2 teaspoons more water can be added if necessary).
- Gather pastry into a ball. Shape into flattened round on lightly floured surface. Wrap in plastic wrap; refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling.
- Heat oven to 475°F. With floured rolling pin, roll pastry into round 2 inches larger than upside-down 9-inch glass pie plate. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side. Trim overhanging edge of pastry 1 inch from rim of pie plate. Fold and roll pastry under, even with plate; flute as desired. Prick bottom and side of pastry thoroughly with fork. Bake 8 to 10 minutes or until light brown; cool on cooling rack.
- In large bowl, pour boiling water over gelatin; stir until gelatin is dissolved. Stir in lime peel and lime juice. Refrigerate about 1 hour or until very thick but not set.
- Beat gelatin mixture with electric mixer on high speed about 4 minutes, scraping bowl occasionally, until thick and fluffy; set aside. In chilled large bowl, beat whipping cream and powdered sugar on high speed until stiff. Gently stir whipped cream and crushed strawberries into gelatin mixture. Pour into crust. Refrigerate about 3 hours or until set. Garnish with whipped cream and strawberry halves. Store in refrigerator.
Nutrition Facts : Calories 380, Carbohydrate 39 g, Cholesterol 50 mg, Fiber 2 g, Protein 4 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 190 mg
STRAWBERRY FLUFF PIE
Fruit and cream lovers, this retro pie is for you! A flaky Pillsbury™ pie crust is filled with a fluffy fruit-flavored mixture studded with fresh strawberries, and everything takes a chill in the fridge for a few hours until the pie is ready to slice and serve. The concept might seem a little old-fashioned-yes, there is Jell-O™ involved- but based on its five-star rating, we can confidently say this classic pie is still very much welcome at all of our dessert tables.
Provided by Pillsbury Kitchens
Categories Dessert
Time 2h45m
Yield 8
Number Of Ingredients 7
Steps:
- Heat oven to 450°F. Make pie crust as directed on box for One-Crust Baked Shell using 9-inch glass pie pan. Bake 9 to 11 minutes or until light golden brown. Cool completely, about 30 minutes.
- Meanwhile, in medium bowl, mix gelatin, sugar and boiling water until gelatin is dissolved.* Refrigerate until mixture just begins to thicken and get syrupy, 10 to 15 minutes.
- Stir whipped topping into gelatin mixture until well blended. Fold in sliced strawberries. Spoon into cooled baked shell. Arrange strawberry halves around outer edge of pie. Refrigerate at least 2 hours or until serving time. Store in refrigerator.
Nutrition Facts : Calories 270, Carbohydrate 39 g, Cholesterol 0 mg, Fat 2, Fiber 1 g, Protein 2 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 180 mg, Sugar 23 g, TransFat 0 g
STRAWBERRY FLUFF
This recipe from my sister-in-law was a big hit at our parents' 50th wedding anniversary. Guests always seem to enjoy the fluffy texture and the tangy flavor from the sliced berries. -Cindy Borg Newfolden, Minnesota
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 80 servings.
Number Of Ingredients 7
Steps:
- In a small bowl, combine gelatin and glaze; set aside. In two large bowls, whisk buttermilk and pudding mixes for 2 minutes. Let stand for 2 minutes or until soft set. , Stir in glaze mixture; fold in whipped topping and strawberries. Cover and refrigerate overnight. Garnish with additional strawberries if desired.
Nutrition Facts : Calories 126 calories, Fat 4g fat (4g saturated fat), Cholesterol 1mg cholesterol, Sodium 140mg sodium, Carbohydrate 19g carbohydrate (14g sugars, Fiber 1g fiber), Protein 1g protein.
FLUFFY STRAWBERRY MERINGUE PIE
My husband and I are grain and dairy farmers...and big fans of strawberries. The fruit I pick often ends up in this pie. The combination of the cool creamy berry filling and the delightfully different meringue crust guarantees you'll hear, "Pass the pie, please", all around the table.
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 8-10 servings.
Number Of Ingredients 10
Steps:
- In a bowl, beat egg whites and cream of tartar on medium speed until soft peaks form. gradually beat in sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Fold in the crackers, pecans and vanilla., Spread onto the bottom and up the sides of a greased 10-in. deep-dish pie plate. Bake at 350° for 25-30 minutes or until meringue is lightly browned. Cool on a wire rack., Set aside one strawberry for garnish. Slice half of the strawberries; set aside. In a bowl, mash the remaining strawberries; drain juice, reserving 1/2 cup. In a saucepan, combine marshmallows and reserved juice. Cook and stir over low heat until marshmallows are melted. Refrigerate until partially set., Fold the sliced and mashed strawberries and whipped topping into marshmallow mixture. Add food coloring if desired. Spoon into meringue shell. Garnish with the reserved strawberry. Refrigerate for 3 hours or until set. Refrigerate leftovers.
Nutrition Facts :
FLUFFY STRAWBERRY PIE
My grandmother made this pie every year for Thanksgiving. She would make it with a homemade pie crust, but I love it with a graham cracker crust. Either way is great! It's good with any type of pie crust. It's perfect for a very sweet and light dessert. It just melts in your mouth! Enjoy! It does not freeze well.
Provided by Starr
Categories Desserts Pies No-Bake Pie Recipes
Time 2h30m
Yield 8
Number Of Ingredients 7
Steps:
- Mix strawberry-flavored gelatin mix, sugar, and boiling water together in a large bowl, stirring until gelatin and sugar have dissolved.
- Refrigerate gelatin mixture until it begins to turn thick and syrupy, about 10 minutes.
- Gently fold frozen whipped topping into the gelatin mixture until thoroughly combined.
- Fold the 2 1/2 cups of sliced strawberries into the whipped topping mixture.
- Spoon filling into the graham cracker crust and decorate edge of filling with 8 strawberry halves.
- Refrigerate at least 2 hours before serving.
Nutrition Facts : Calories 318.5 calories, Carbohydrate 45.9 g, Fat 14.7 g, Fiber 1.7 g, Protein 3 g, SaturatedFat 7.7 g, Sodium 221.6 mg, Sugar 36.2 g
STRAWBERRY AND CHOCOLATE JIGGLE-FLUFF PIE
Provided by Sunny Anderson
Categories dessert
Time 3h40m
Yield 8 to 10 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 400 degrees F.
- In a 13 by 9-inch pan, add the pretzels, butter, and 2 tablespoons sugar. Stir to combine. Press mixture into the bottom of the pan and bake 8 to 10 minutes. Remove from the oven and set aside to cool.
- In a stand mixer or a medium bowl, add the cream cheese, 2 tablespoons sugar, powdered sugar, cocoa powder, and beat until well blended. In a clean bowl, combine 2 cups of the heavy cream, vanilla, 1 tablespoon sugar, and a pinch of salt and beat until soft peaks form. Gently fold the whipped cream into cream cheese mixture and spread it evenly over the cooled pretzel crust.
- Add the pineapple juice to a small pot over medium-high heat, and bring to a simmer. Remove from the heat, add the gelatin powder and stir to dissolve. Add the strawberries and let mixture come to room temperature or quick chill it over a bowl filled with ice water while whisking. Pour the gelatin mixture over cream cheese layer and refrigerate until set, about 1 hour.
- Whip the remaining 2 cups of heavy cream with remaining 2 tablespoons sugar. When the strawberry gelatin layer is set, smooth the whipped cream over the top and sprinkle evenly with chocolate shavings. Refrigerate at least 2 hours before serving.
FLUFFY STRAWBERRY PIE WITH PRETZEL CRUST
A salty pretzel crust pairs with a cool and fruity filling in a no-bake refrigerator pie.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 9h30m
Yield 8
Number Of Ingredients 11
Steps:
- In medium bowl, mix all crust ingredients. Press mixture firmly against bottom and side of 9-inch glass pie plate.
- In large bowl, pour boiling water on gelatin; stir until gelatin is dissolved. Stir in lime peel and lime juice. Refrigerate about 1 hour or until very thick but not set.
- Beat gelatin mixture with electric mixer on high speed about 4 minutes or until thick and fluffy; set aside. In chilled large bowl, beat whipping cream and powdered sugar on high speed until stiff peaks form. Fold whipped cream and crushed strawberries into gelatin mixture. Pour into crust.
- Refrigerate about 8 hours or until set. Garnish with chocolate-covered strawberries. Store covered in refrigerator.
Nutrition Facts : Calories 410, Carbohydrate 41 g, Cholesterol 80 mg, Fat 5, Fiber 1 g, Protein 3 g, SaturatedFat 16 g, ServingSize 1 Serving, Sodium 280 mg, Sugar 31 g, TransFat 1 g
STRAWBERRY FLUFF
This is a favorite holiday treat for my family. It can be made with sugar free gelatin, fat free cottage cheese, and fat free cool whip for a lower calorie treat. This is an EASY and quick treat!
Provided by Debbie Forseth
Categories Desserts Specialty Dessert Recipes Dessert Salad Recipes Jell-O® Salad
Yield 9
Number Of Ingredients 4
Steps:
- In a mixing bowl, combine the gelatin mix, cottage cheese, whipped topping and pineapple. Mix together well, refrigerate until chilled and serve.
Nutrition Facts : Calories 235.6 calories, Carbohydrate 33 g, Cholesterol 7.5 mg, Fat 8.6 g, Fiber 0.5 g, Protein 8.5 g, SaturatedFat 6.8 g, Sodium 284.8 mg, Sugar 31 g
EASY FRESH STRAWBERRY PIE
For my mother's birthday, I made this strawberry pie recipe instead of a cake. Since it was mid-May in Oklahoma, the berries were absolutely perfect. It was a memorable occasion for the whole family. -Josh Carter, Birmingham, Alabama
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- Preheat oven to 450°. Unroll crust into a 9-in. pie plate. Trim edge. Line unpricked crust with a double thickness of heavy-duty foil or parchment. Bake 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack., In a small saucepan, combine the sugar, cornstarch and water until smooth. Bring to a boil; cook and stir until thickened, about 2 minutes. Remove from the heat; stir in gelatin until dissolved. Refrigerate until slightly cooled, 15-20 minutes., Meanwhile, arrange strawberries in the crust. Pour gelatin mixture over berries. Refrigerate until set. If desired, serve with whipped cream.
Nutrition Facts : Calories 264 calories, Fat 7g fat (3g saturated fat), Cholesterol 5mg cholesterol, Sodium 125mg sodium, Carbohydrate 49g carbohydrate (32g sugars, Fiber 2g fiber), Protein 2g protein.
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