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
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 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.
LIGHT STRAWBERRY PIE
People rave about this luscious strawberry pie. Best of all, it's a low-sugar sensation that you won't feel guilty eating. -Lou Wright, Rockford, Illinois
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 8 servings.
Number Of Ingredients 6
Steps:
- Drain pineapple, reserving juice in a 2-cup measuring cup. Set pineapple aside. Add enough water to juice to measure 1-1/2 cups; transfer to a saucepan. Whisk in the pudding mix and gelatin until combined. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in pineapple. Remove from the heat; cool for 10 minutes. , Add the strawberries; toss gently to coat. Pour into crust. Refrigerate until set, about 3 hours. Garnish each piece with 1 tablespoon whipped topping. Refrigerate leftovers.
Nutrition Facts : Calories 159 calories, Fat 4g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 172mg sodium, Carbohydrate 29g carbohydrate (14g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges
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 :
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
FLUFFY LEMON-LIME PIE
You can't go wrong with this refreshing treat sent in my Mrs. C.G. Rowland. The Chattanooga, Tennessee reader simply mixes together three ingredients, puts the combination into a prepared crust and pops it in the refrigerator.
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 6-8 servings.
Number Of Ingredients 4
Steps:
- In a large bowl, dissolve soft drink mix in milk; fold in whipped topping. Spoon into crust. Cover and refrigerate for 3 hours or until set.
Nutrition Facts : Calories 399 calories, Fat 16g fat (10g saturated fat), Cholesterol 23mg cholesterol, Sodium 211mg sodium, Carbohydrate 57g carbohydrate (50g sugars, Fiber 0 fiber), Protein 6g protein.
FLUFFY KEY LIME PIE
For a taste of paradise, try this no-bake Key lime pie recipe. It's low in fat, sugar and fuss. It truly is the best Key lime pie recipe ever! -Frances VanFossan, Warren, Michigan
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 8 servings.
Number Of Ingredients 5
Steps:
- In a large bowl, add boiling water to gelatin; stir 2 minutes to completely dissolve. Whisk in yogurt. Fold in whipped topping. Pour into crust., Refrigerate, covered, until set, about 2 hours.
Nutrition Facts : Calories 194 calories, Fat 3g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 159mg sodium, Carbohydrate 33g carbohydrate (18g sugars, Fiber 0 fiber), Protein 3g protein. Diabetic Exchanges
FLUFFY KEY LIME PIE (LIGHTER RECIPE)
Cool off with a lighter key lime pie. Don't worry, it's just as flavorful as the original.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h30m
Yield 8
Number Of Ingredients 6
Steps:
- Heat oven to 350°F. In small bowl, mix graham cracker crumbs, butter and sugar. Press in bottom and up side of 9-inch glass pie plate. Bake 8 to 10 minutes or until golden brown; cool.
- In large bowl, beat milk and lime juice with electric mixer on medium speed until smooth and thickened. Fold in whipped topping. Spoon into cooled pie crust.
- Cover and refrigerate about 1 hour or until set. Store in refrigerator.
Nutrition Facts : Calories 360, Carbohydrate 54 g, Cholesterol 35 mg, Fat 2 1/2, Fiber 0 g, Protein 5 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 220 mg, Sugar 43 g, TransFat 1 g
FLUFFY STRAWBERRY PIE WITH PRETZEL CRUST
This looks so good! I need to get some fresh strawberries and start cooking! (source - Betty Crocker) (cooking time includes refrigeration time)
Provided by jovigirl
Categories Pie
Time 9h30m
Yield 8 serving(s)
Number Of Ingredients 10
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 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.
Nutrition Facts : Calories 512.2, Fat 29.1, SaturatedFat 17.8, Cholesterol 91.6, Sodium 630.1, Carbohydrate 60, Fiber 1.8, Sugar 29.2, Protein 5.8
FLUFFY STRAWBERRY LIME PIE
A wonderful pie to serve to guests as a dessert! Plan ahead this pie needs to chill for a minumum of 3 hours before serving. Use the 4 serving size jello for this)
Provided by Kittencalrecipezazz
Categories Pie
Time 3h
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- In a bowl mix the strawberry gelatin with boiling water until the gelatin and sugar are completely dissolved.
- Stir in the lime peel and lime juice.
- Refrigerate for about 1 hour or until very thick but NOT set.
- In a medium bowl beat the gelatin mixture using an electric mixer on high speed for about 4 minutes, scraping the bowl occasionally until thick and fluffy; set aside.
- In another chilled bowl beat the whipping cream and 3/4 cup powdered sugar on high speed until stiff.
- Using a spatula gently stir in the whipping cream mixture with the crushed strawberries into the gelatin/lime mixture.
- Pour into prepared baked crust.
- Refrigerate for a minumum of 3 hours or until set.
- Garnish with whipped cream and sliced strawberries.
- Refrigerate and leftovers.
Nutrition Facts : Calories 462.9, Fat 29.1, SaturatedFat 15.9, Cholesterol 81.5, Sodium 242.3, Carbohydrate 49.3, Fiber 1.5, Sugar 33.9, Protein 4
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