STRAWBERRY LEMONADE PIE
This lemon meringue pie filled with a homemade strawberry compote tastes like strawberry lemonade - perfect for summer.
Provided by David Dennis
Categories Desserts Pies Fruit Pie Recipes Strawberry Pie Recipes
Time 3h5m
Yield 9
Number Of Ingredients 20
Steps:
- Whisk flour, sugar, and salt together in a large mixing bowl for the crust until well combined. Add butter and shortening and mix until pea-sized crumbs form. Drizzle in water 1 tablespoon at a time and gently mix until dough starts to come together. Turn dough onto a lightly floured surface and pack into a ball. Cut dough in half and flatten into 2 discs. Cover each tightly with plastic wrap and refrigerate for at least 1 hour.
- Preheat the oven to 400 degrees F (200 degrees C).
- Roll out 1 piece of dough to fit a pie pan, reserving the second piece for another use. Prick the bottom using a fork to prevent bubbles. Line dough with parchment paper or aluminum foil, making sure to cover bottom and sides. Fill crust with pie weights, dried beans, or dry rice to weigh it down.
- Bake crust in the preheated oven until golden brown and cooked through, 15 to 20 minutes.
- Remove crust from the oven, leaving oven on. Remove pie weights and liner and return crust to the oven. Bake 15 to 20 minutes more.
- Meanwhile, combine strawberries, sugar, and lemon juice in a saucepan over medium heat. Cook until strawberries are rendered down, 10 to 20 minutes. Remove from heat.
- Whisk water, sugar, cornstarch, and salt together in a saucepan until dissolved. Reserve 4 tablespoons of cornstarch slurry in a bowl. Heat the saucepan over high heat until mixture turns clear and thickens, about 5 minutes. Add egg yolks, lemon juice, butter, and lemon zest and whisk until butter is melted, about 3 minutes more. Add reserved slurry 1 tablespoon at a time until filling mixture is thick again.
- Pour hot filling into baked pie crust. Cover filling with strawberry compote.
- Place egg whites in a large mixing bowl and beat using an electric mixer on high speed until bubbles start to appear. Add cream of tartar and continue to mix on high speed until soft peaks form. Reduce mixer speed to medium and add sugar slowly until fully integrated. Return mixer to high speed and mix meringue until stiff peaks form.
- Cover pie with meringue fully to seal in all filling.
- Preheat the oven to 300 degrees F (150 degrees C).
- Bake pie in the preheated oven for 45 minutes until meringue topping is firm and lightly browned. Remove from oven and use a blow torch to toast the peaks to a dark brown.
Nutrition Facts : Calories 670 calories, Carbohydrate 98.7 g, Cholesterol 151.1 mg, Fat 28.5 g, Fiber 2.7 g, Protein 8.3 g, SaturatedFat 12.7 g, Sodium 397.1 mg, Sugar 61.5 g
FROZEN STRAWBERRY LEMONADE PIE
This frozen strawberry lemonade pie just might be the ultimate summer dessert.
Provided by Food Network Kitchen
Categories dessert
Time 1h
Yield 8 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F. Pulse the graham crackers and sugar in a food processor until finely ground. Add the melted butter and pulse until the mixture looks like wet sand. Press into the bottom and up the sides of a 9-inch fluted tart pan. Place on a baking sheet and bake until lightly browned and set, 12 to 14 minutes. Let cool completely on the baking sheet.
- Meanwhile, make the filling: Bring the strawberries, raspberries, sugar and water to a boil in a small saucepan over medium-high heat. Reduce the heat and simmer until the liquid is syrupy and the fruit is very soft, 4 to 5 minutes. Strain through a fine-mesh sieve, pressing gently on the solids with a rubber spatula; discard the solids. Let the syrup cool.
- If the cream cheese is a little stiff, soften it in the microwave in 10-second intervals. Beat the cream cheese in a large bowl with a mixer on medium-high speed until smooth and creamy, about 30 seconds. Add the condensed milk and beat until smooth. Add the berry syrup and the lemon zest and juice and beat until smooth.
- In a separate large bowl, beat the heavy cream with clean beaters until medium peaks form. Gently fold the whipped cream into the cream cheese mixture using a rubber spatula until no streaks remain. Spoon the filling into the crust and spread with the back of a spoon. Cover with plastic wrap and freeze until firm, at least 4 hours.
- About 10 minutes before serving, remove the pie from the freezer to soften slightly. Make the topping: Microwave the jelly in a medium microwave-safe bowl until runny, 20 to 30 seconds, then whisk until smooth. Add the strawberries and gently stir to coat. Let macerate 10 to 15 minutes. Remove the tart from the pan and transfer to a plate. Top with the strawberry mixture.
EASY STRAWBERRY LEMONADE FREEZER PIE
Three simple ingredients mixed together and spread into a graham crust make magic while your freezer does the all the work. Prep this pie ahead and freeze it overnight or even longer. Feel free to vary the fruit if you'd like! -Debbie Glasscock, Conway, Arkansas
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 8 servings.
Number Of Ingredients 5
Steps:
- In a large bowl, combine strawberries (with juices) and pudding mix; let stand until slightly thickened, about 5 minutes. Fold in whipped topping. Spread into crust., Freeze at least 8 hours or overnight. Let stand 5-10 minutes before serving. If desired, serve with additional whipped topping and strawberries.
Nutrition Facts : Calories 306 calories, Fat 10g fat (6g saturated fat), Cholesterol 0 cholesterol, Sodium 273mg sodium, Carbohydrate 51g carbohydrate (45g sugars, Fiber 2g fiber), Protein 1g protein.
STRAWBERRY-LEMONADE ICEBOX PIE
The meringue topping is just right for the tangy, cool lemon filling (and provides a way to use the whites from the separated eggs). You can easily skip it in favor of whipped cream.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 6h
Yield Makes one 9-inch pie
Number Of Ingredients 13
Steps:
- Preheat oven to 375 degrees. Make the crust: Coat a 9-inch pie plate with cooking spray. Pulse crackers in a food processor until finely ground; measure 1 1/3 cups, and discard excess. Pulse cracker crumbs, sugar, and 1/4 teaspoon salt in food processor to combine. Add butter, and pulse until mixture is moist and holds together when pressed between 2 fingers.
- Press crust evenly into bottom and up sides of pie plate using the bottom of a dry measuring cup. (Make sure the sides and rim of the crust are firmly pressed so they don't crumble when pie gets cut.) Freeze for 30 minutes.
- Bake crust until firm and turning darker around edges, 10 to 11 minutes. Remove from oven, and reduce oven temperature to 325 degrees.
- Meanwhile, make the filling: Whisk together condensed milk, lemon juice, egg yolks and egg, and 1/4 teaspoon salt.
- Pour filling into warm piecrust. Bake until center is set, 25 to 30 minutes. Transfer to a wire rack, and let cool to room temperature. Refrigerate for at least 3 hours.
- Make the topping: Sprinkle berries with 2 tablespoons sugar and the lemon juice. Let stand for 30 minutes.
- Meanwhile, heat egg whites and remaining 1/2 cup plus 2 tablespoons sugar in the heatproof bowl of a mixer set over a pan of simmering water until sugar dissolves and mixture is warm to the touch, 2 to 3 minutes. Transfer to mixer, and whisk on high speed until medium peaks form, 8 to 9 minutes.
- Spoon berries over pie. Spoon meringue over top. Place pie under broiler, with rack in lowest position, until meringue is just browned. Alternatively, use a kitchen torch to brown the top.
STRAWBERRY-LEMON PIE
This pie combines sweet strawberries with a hint of lemon... a fresh, summery combination sure to please everyone.
Provided by Julie
Categories Desserts Pies Fruit Pie Recipes Strawberry Pie Recipes
Time 3h30m
Yield 8
Number Of Ingredients 13
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a 9-inch pie pan.
- Mix flour, sugar, and salt together in a bowl. Add oil and milk. Stir until a crumbly mixture forms. Press evenly into the prepared pan, finishing with a plain rim or edge.
- Combine milk and gelatin in a saucepan. Stir together over low heat, gradually stirring in sugar, until completely dissolved. Add lemon zest and juice. Remove from heat and cool, 15 to 20 minutes.
- Meanwhile, whip cream in a bowl with an electric mixer at medium speed until stiff peaks form; fold into the cooled gelatin mixture. Spoon into the pie crust and cover with strawberries.
- Bake in the preheated oven until set, 30 to 40 minutes. Remove from the oven and let cool to room temperature, 20 to 30 minutes, before chilling until firm, 2 to 3 hours. Dust lightly with powdered sugar and garnish with mint.
Nutrition Facts : Calories 543.5 calories, Carbohydrate 51.1 g, Cholesterol 83.2 mg, Fat 32 g, Fiber 2.4 g, Protein 15.6 g, SaturatedFat 15.4 g, Sodium 202.3 mg, Sugar 29.1 g
More about "strawberry lemonade angel pie recipes"
STRAWBERRY LEMONADE PIE RECIPE - SUGAR AND CHARM
From sugarandcharm.com
4.8/5 (12)Total Time 3 hrs 15 minsCategory DessertCalories 495 per serving
5-INGREDIENT STRAWBERRY LEMONADE PIES - SOUTHERN BITE
From southernbite.com
5/5 (4)Category DessertCuisine American
- In a large bowl, whisk together the sweetened condensed milk and undiluted lemonade concentrate until smooth. The mixture should thicken slightly.
- Divide the pie filling evenly between the two crust. This makes a lot of filling and will make for tall pies, so just be cautious. Refrigerate for at least 4 hours or freeze until set, then slice and serve.
LEMON STRAWBERRY PIE RECIPE | CREAMY LEMON PIE
From radacutlery.com
FROZEN STRAWBERRY LEMONADE PIE - MEL'S KITCHEN CAFE
From melskitchencafe.com
NO BAKE STRAWBERRY LEMONADE PIE - DAILY DISH RECIPES
From dailydishrecipes.com
STRAWBERRY LEMONADE PIE - SOUTHERN LIVING
From southernliving.com
ANGEL PIE - A HEAVENLY DESSERT | LAND O’LAKES
From landolakes.com
BEST STRAWBERRY-LEMONADE ANGEL PIE RECIPE - COUNTRY …
From countryliving.com
Cuisine SouthernTotal Time 7 hrs 45 minsServings 6-8
STRAWBERRY-LEMONADE ANGEL PIE RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
STRAWBERRY CREAM ANGEL PIE - DIAMOND NUTS
From diamondnuts.com
STRAWBERRY LEMONADE PIE | ALLRECIPES
From allrecipes.com
LEMON ANGEL PIE WITH MERINGUE CRUST | LEIGH ANNE WILKES
From yourhomebasedmom.com
STRAWBERRY LEMONADE PIE - FEASTING ON FRUIT
From feastingonfruit.com
STRAWBERRY LEMONADE PIE - JULIE'S EATS & TREATS
From julieseatsandtreats.com
STRAWBERRY CREAM ANGEL PIE - TASTE AND TELL
From tasteandtellblog.com
VEGAN STRAWBERRY LEMONADE CAKE (ALLERGY-FRIENDLY, GF)
From allergylicious.com
STRAWBERRY ANGEL PIE RECIPE | CDKITCHEN.COM
From cdkitchen.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love