Strawberry Super Pie Recipes

EASY FRESH STRAWBERRY PIE

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.

SUPER STRAWBERRY PIE

Steps:

• Dissolve Jello in boiling water for 3 minutes.
• Add ice cream by spoonsful, stirring until melted and mixture is smooth.
• Blend in whipped topping.
• Stir in fruit.
• Chill until mixture mounds.
• Spoon into crust.
• Chill 3 hours or freeze until firm.

SUPER EASY NO-BAKE STRAWBERRY PIE

Steps:

• In a medium size bowl, hand mix together the Eaglebrand milk and the lemon juice. It will thicken as you stir it. Add strawberries to mixture and gently combine together. Pour into piecrust and chill for 2 hours. Cut into pieces, and serve with whipped cream if you like.

STRAWBERRY SUPER PIE

Steps:

• Start topping by mashing enough strawberries to make 1 cup. Cut top off rest of strawberries, cut in half and set aside. Place mashed berries in a saucepan and add water. Mix sugar and cornstarch into crushed berry mixture and bring to a boil, stirring. Boil about 1 minute or until clear and thickened. Set aside to cool.
• For the filling, whip cream until stiff. In another bowl, beat cream cheese with vanilla and confectioners sugar. Carefully fold whipped cream into cream cheese mixture. Spread into cooled crust and refrigerate. When crushed berry mixture is cool, pie can be assembled.
• Arrange halved strawberries on top of cream filling, cut side down. When entire filling is covered with berries, carefully spoon cooled crushed berry mixture over all. Cream filling should not be seen between whole berries. Once the crevices have been filled, do not overload the pie with the crushed berry mixture, as it will just drip over the sides.