FRESH STRAWBERRY PIE WITH WHIPPED CREAM
This attractive fruit pie from Judy Watson in Newmarket, Ontario is almost too pretty to eat, but no one will be able to resist the juicy whole strawberries and delightfully sweet glaze that fill the tender pie crust.
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 425°. On a floured surface, roll dough to fit a 9-in. pie plate. Trim and flute edge. Line crust with a double thickness of foil. Fill with pie weights. Bake until golden brown, 20-25 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes. Cool on a wire rack. , With a fork, mash 1 cup strawberries; set aside. Arrange remaining berries in pastry shell. , In a saucepan, combine sugar and water; cook and stir until sugar is dissolved. Add mashed strawberries and bring to a boil. Combine cornstarch and cold water until smooth. Gradually stir into strawberry mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in food coloring if desired. , Cool for 15-20 minutes, stirring occasionally. Spoon over berries in pastry. Refrigerate for at least 2 hours. Garnish with whipped topping.
Nutrition Facts : Calories 234 calories, Fat 8g fat (4g saturated fat), Cholesterol 5mg cholesterol, Sodium 101mg sodium, Carbohydrate 40g carbohydrate, Fiber 3g fiber), Protein 2g protein.
MAKEOVER GRANDMA'S STRAWBERRY PIE
Shannon Chabes of Portage, Indiana wanted a lighter version of her grandma's classic summer pie. Our Test Kitchen came up with this one that offers all the flavor of the original but a fourth less fat and 152 fewer calories per slice. How sweet is that?
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- In a large bowl, combine the flour, sugar and salt; cut in butter until crumbly. Gradually add oil, then buttermilk, tossing with a fork until dough forms a ball. , Between two sheets of lightly floured waxed paper, roll out pastry to fit a 9-in. pie plate. Transfer pastry to pie plate; trim to 1/2 in. beyond edge of plate. Flute edges., Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5-7 minutes longer or until lightly browned (cover edges with foil during the last few minutes to prevent overbrowning if necessary). Cool on a wire rack., For filling, in a small saucepan, combine sugar and cornstarch. Stir in water until smooth. Bring to a boil, stirring constantly. Cook and stir for 2 minutes or until thickened. Remove from the heat; stir in gelatin until dissolved. Let stand for 15 minutes. , Place strawberries in a large bowl. Add gelatin mixture; gently toss to coat. Pour into crust. Refrigerate for 4 hours or until set. Garnish with whipped topping.
Nutrition Facts : Calories 255 calories, Fat 10g fat (3g saturated fat), Cholesterol 12mg cholesterol, Sodium 150mg sodium, Carbohydrate 39g carbohydrate (20g sugars, Fiber 2g fiber), Protein 3g protein.
STRAWBERRY PIE WITH WHIPPED TOPPING
This is always the first thing I make when truly seasonal strawberries hit the market stands - I won't buy strawberries any other time, and I wouldn't make this pie with anything but the most aromatic berries.
Provided by evelynathens
Categories Pie
Time 47m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Roll out dough 1/8 inch thick on a lightly-floured surface; fit it into a 10 inch glass pie plate, crimping edge decoratively.
- Chill for 30 minutes.
- Prick pastry lightly with a fork, line with foil and weight with dry beans or pie weights.
- Preheat oven to 375F and bake crust for 10 minutes, remove beans and foil, sprinkle bottom with almonds, and bake 10-12 minutes more, or until almonds are golden.
- Let cool.
- Hull and slice 1 pint of the strawberries and in a saucepan, combine them with ¼ cup water and sugar.
- Bring to a boil, stirring until sugar is dissolved, and simmer 3 minutes.
- In a small bowl, stir together cornstarch and ¾ cup water, add to cooked strawberries and bring to a boil.
- Simmer, stirring, for 3-5 minutes, or until thickened, and stir in lemon juice.
- Hull remaining 1 ½ pints strawberries, arrange in pie shell, and pour cooked strawberry mixture over.
- Chill pie for 3-4 hours or until set.
- In a chilled bowl, beat cream, vanilla extract and icing sugar until it holds soft peaks and serve with pie.
Nutrition Facts : Calories 522.1, Fat 27.2, SaturatedFat 12, Cholesterol 54.3, Sodium 190.4, Carbohydrate 68.5, Fiber 4.5, Sugar 42, Protein 4.3
STRAWBERRY DELIGHT PIE
Fresh strawberries in glaze crown a fluffy cream cheese/whipped topping filling in a graham cracker crust. Top each slice with a dollop of whipped cream or whipped topping.
Provided by 1PICKLELOVER
Categories Desserts Pies Fruit Pie Recipes Strawberry Pie Recipes
Time 1h10m
Yield 8
Number Of Ingredients 7
Steps:
- Beat cream cheese, confectioners' sugar, and lemon juice together in a bowl with an electric mixer on low speed. Add whipped topping and beat until filling is well-combined. Spoon filling into graham cracker crust.
- Stir strawberries and glaze together in a bowl until berries are coated; lay berries over pie filling. Refrigerate pie until chilled, at least 1 hour.
Nutrition Facts : Calories 270.9 calories, Carbohydrate 38.1 g, Cholesterol 15.9 mg, Fat 10.4 g, Fiber 1.2 g, Protein 4.2 g, SaturatedFat 4.3 g, Sodium 235.7 mg, Sugar 22.8 g
WHIPPED CREAM TOPPING
My grandma does not allow cool whip in her house and this is a simple recipe she has always used. Adjust the sugar and vanilla to taste, but the amounts listed are a good place to start. The imitation vanilla will make the topping taste a little bit more like cool whip if that is what you are going for.
Provided by PDXpilot
Categories Dessert
Time 10m
Yield 4-6 serving(s)
Number Of Ingredients 3
Steps:
- Chill bowl and beaters in the freezer for at least 5 minutes.
- Whip cream until soft peaks form.
- Add sugar and vanilla.
- Whip mixture until stiff peaks form.
- Recipe makes enough to cover a 9" pie.
STRAWBERRY PIE VI
Fluffy mousse is made with strawberry gelatin and whipped topping and piled into a graham cracker crust with sliced strawberries.
Provided by Becky
Categories Desserts Pies No-Bake Pie Recipes Chiffon Pie Recipes
Time 2h30m
Yield 8
Number Of Ingredients 6
Steps:
- In a medium bowl, combine gelatin and boiling water. Stir 3 minutes, or until gelatin is dissolved. Add ice and stir until gelatin thickens and cools. Fold in the whipped topping and strawberries. Chill until mixture will mound, then spoon into crust. Refrigerate for at least 2 hours before serving.
Nutrition Facts : Calories 281.4 calories, Carbohydrate 36.6 g, Fat 14.6 g, Fiber 0.9 g, Protein 2.7 g, SaturatedFat 7.7 g, Sodium 221 mg, Sugar 28 g
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