DEEP DISH STRAWBERRY PIE
A chocolate-painted baked pie crust prevents this pie from getting soggy and adds a wonderful flavor complementing the strawberries! Serve with whipped cream. I am adding blueberries just around the inner edge of the pie crust after the filling has been added to create a nice red, white, and blue theme for our 4th of July celebration!
Provided by jenni
Categories Desserts Pies Fruit Pie Recipes Strawberry Pie Recipes
Time 9h20m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat an oven to 450 degrees F (230 degrees C). Press pie crust pastry into a 1/2-inch deep dish pie plate. Prick bottom and sides of pastry with fork.
- Bake in the preheated oven until lightly brown, 10 to 12 minutes. Cool completely on a wire rack.
- Melt chocolate chips in a saucepan over medium-low heat, stirring constantly, 1 to 3 minutes. Paint melted chocolate in the bottom and inside of cooled pie crust. Place chocolate-painted crust in freezer to harden the chocolate, about 30 minutes.
- Place the prettiest strawberry, cut-side down, in the center of the chocolate crust. Arrange as many attractive strawberries as possible around the center strawberry, so they appear as circles around the center.
- Mash the remaining strawberries in a bowl; transfer to a saucepan. Add sugar and lemon juice; bring to a boil, stirring frequently.
- Whisk ginger ale and cornstarch together in a bowl until smooth; gradually stir into boiling strawberry mixture. Reduce heat to medium-low and simmer, stirring constantly, until thickened, 12 to 14 minutes. Remove from heat and cool for about 5 minutes.
- Spoon strawberry sauce over strawberries in pie shell. Chill in refrigerator until pie is set, at least 8 hours.
Nutrition Facts : Calories 332.3 calories, Carbohydrate 59.2 g, Fat 11.1 g, Fiber 4.6 g, Protein 2.9 g, SaturatedFat 3.7 g, Sodium 122.7 mg, Sugar 40.3 g
STRAWBERRY PIE
Celebrate juicy, in-season strawberries by using them as a filling for pie. Geoffrey keeps it simple by using store-bough pie crust and filling it with an easy-to-make strawberry compote. Then, he tops everything off with fresh, sliced berries.
Provided by Geoffrey Zakarian
Categories dessert
Time 3h55m
Yield 8 to 10 servings
Number Of Ingredients 12
Steps:
- Quarter 2 pounds of the strawberries and set aside. Dice half of the remaining pound, then slice the remainder.
- Stir 1 tablespoon granulated sugar together in a bowl with the elderflower liqueur until the sugar dissolves. Toss with the diced berries and set aside to macerate at room temperature.
- Place the quartered strawberries in a medium pot and gently stir together with the jam, cornstarch, lemon juice, a pinch of salt and the remaining 1/3 cup granulated sugar. Bring to a simmer over medium heat and cook, stirring often, until the strawberries begin to break down and the mixture is thick and jammy, 15 to 20 minutes. Remove from the heat and let cool about 10 minutes, then stir in the reserved macerated berries.
- Pour mixture into the baked crust and allow to chill in the refrigerator until set, at least 3 hours.
- Decorate the top of the pie with the sliced berries in concentric circles. Refrigerate until ready to serve.
- Whip the cream along with the confectioners' sugar, vanilla and cream of tartar until it holds medium stiff peaks. Serve alongside the pie.
AUNT BARBARA'S STRAWBERRY PIE
This is a summer favorite from my childhood! Sliced strawberries, mixed with whipped cream and gelatin for texture, on top of a yummy graham cracker crust.
Provided by redfraggle37
Categories Desserts Pies Fruit Pie Recipes Strawberry Pie Recipes
Time 2h35m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Combine graham cracker crumbs, 1/4 cup sugar, and melted butter in a mixing bowl; mix until evenly moistened and press into the bottom and sides of a 9-inch pie pan.
- Bake in the preheated oven until the crust is lightly browned and smells toasted, about 12 minutes. Remove from the oven and cool.
- Soak gelatin in cold water for 3 minutes. Heat the water and gelatin in the top of a double boiler set over simmering water, stirring frequently, until gelatin is completely dissolved.
- Beat whipping cream in a chilled glass or metal bowl until soft peaks form.
- Stir strawberries and 1/3 cup sugar together in a bowl. Pour gelatin mixture over strawberries. Gently fold in whipped cream until incorporated. Pour filling into baked pie shell and chill in the refrigerator until set, at least 2 hours.
Nutrition Facts : Calories 257.4 calories, Carbohydrate 24.2 g, Cholesterol 56 mg, Fat 17.9 g, Fiber 0.5 g, Protein 1.5 g, SaturatedFat 10.7 g, Sodium 116 mg, Sugar 18.3 g
STRAWBERRY CHIFFON PIE
This airy retro icebox dessert first appeared in "Fruit Pies: Delightful Confections Starring Fresh Fruit," a booklet published by The New York Times Food News department in 1952, and it's an excellent way to make use of summer's strawberry bounty. Chiffons achieve their light consistency from meringue that is carefully folded into fruit custard.
Provided by Sara Bonisteel
Categories pies and tarts
Time 8h45m
Yield 8 servings
Number Of Ingredients 9
Steps:
- Heat oven to 375 degrees. Crush graham crackers in a food processor.
- Cream butter in a mixer and blend in crushed graham crackers and 1/4 cup (50 grams) of sugar.
- Place crumb mixture into 9-inch pie plate and press crumbs around sides and bottom to form crust. Bake 8 to 10 minutes, or until golden brown. Cool.
- Soften gelatin in 1 cup/235 milliliters cold water. Purée strawberries in a blender or food processor.
- Beat egg yolks slightly. Combine with 1/2 cup/100 grams sugar, the salt and the lemon juice in double boiler or a metal bowl placed over a pot of boiling water. Cook over simmering water, stirring often, until mixture is thick enough to coat a metal spoon, about 5 minutes. Remove from heat.
- Add softened gelatin to yolks and stir until dissolved. Add strawberry purée to mixture and set aside to cool.
- Beat egg whites until they hold soft peaks. Gradually add remaining 1/4 cup/50 grams sugar, and continue beating until meringue holds stiff peaks. Fold into cooled, slightly thickened berry mixture.
- Pour mixture into pie shell. Garnish, if desired, with additional berries. Chill until firm.
Nutrition Facts : @context http, Calories 334, UnsaturatedFat 6 grams, Carbohydrate 50 grams, Fat 13 grams, Fiber 1 gram, Protein 5 grams, SaturatedFat 6 grams, Sodium 205 milligrams, Sugar 33 grams, TransFat 0 grams
SOUTH AUSTRALIAN STRAWBERRY PIE
Provided by Food Network
Categories dessert
Time 1h5m
Yield 8 to 10 servings
Number Of Ingredients 25
Steps:
- Mincemeat: Make at least one month ahead. Mix together first 15 ingredients. Pack in sterile canning jars, pour in brandy, and seal according to jar manufacturer's instructions.
- Pastry: Place flour in medium bowl. Make well in center of flour and add butter, 1 egg yolk, sugar, salt and 2 tablespoons of the water to the well. With fingertips, mix only these "well" ingredients together, then begin to work in the surrounding flour, adding ice water as needed. Once combined, knead several times and place pastry on a plate. Chill in the refrigerator for an hour or so.
- Preheat oven to 400 degrees. Cut pastry in half. Roll 1 half to fit a 10-inch pie pan. Prick all over with a fork. Cut parchment paper to fit inside pastry shell. Cover parchment evenly with dried beans or pie weights. Bake for 15 minutes. Remove paper and weights. Allow pastry to cool.
- Meanwhile, roll out the other pastry half so it is big enough to cover the pie. Fill the cooled pastry crust with mincemeat. Cover with unbaked pastry, crimp edges, glaze with the remaining egg yolk, and poke hole in center. Bake for 30 minutes until golden brown.
- Remove pie from oven and cool. Before serving, cover with whipped cream and then strawberries. Sprinkle strawberries with black pepper to enhance their sweetness.
CHILLIN' STRAWBERRY PIE
Make and share this Chillin' Strawberry Pie recipe from Food.com.
Provided by Darlene28
Categories Pie
Time 1h10m
Yield 1 pie, 8-10 serving(s)
Number Of Ingredients 7
Steps:
- Mix together graham crumbs, 1/4 cup sugar and butter or margarine. Press into pie plate and chill while making the filling.
- For the filling, whip the cream cheese, remaining sugar and vanilla together.
- Fold into whipped cream, then fold in sliced strawberries.
- Spread over graham crumbs and top with additional sliced strawberries if desired.
- Chill at least 1 hour or until ready to serve.
Nutrition Facts : Calories 235.7, Fat 13.8, SaturatedFat 9.1, Cholesterol 20.3, Sodium 135, Carbohydrate 27.7, Fiber 0.6, Sugar 21.4, Protein 1.3
FLUFFY STRAWBERRY PIE
A light and luscious ending to a meal. Adopted from the Recipezaar account Feb 2005. This pie works well using all light products, such as sugar free strawberry Jello, fat free, sugar free vanilla Jello pudding, ultra low fat cool whip and skim milk. I used a graham crust when I tried it, but a standard pastry crust or shortbread crust would be good too. The packet size in the recipe is the standard 4 serving size package.
Provided by _Pixie_
Categories Pie
Time 15m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Completely dissolve gelatin in boiling water.
- Add ice cubes and stir until melted.
- Prepare pie filling mix with 3/4 cup milk as directed on package for about 2 minutes.
- Blend in gelatin.
- Chill, if necessary, until thickened.
- Fold in 2 cups of the whipped topping and strawberries.
- Pour into crust.
- Chill in refrigerator 3 hours before serving.
- Garnish with remaining whipped topping and additional strawberries, if desired.
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