FROZEN STRAWBERRY DAIQUIRI PIE
This boozy frozen pie has all the makings of the drink. Store-bought strawberry sorbet is the perfect way to achieve the texture of finely crushed ice. For an easy variation, switch in your favorite sorbet flavor.
Provided by Food Network Kitchen
Categories dessert
Time 7h10m
Yield one 9-inch pie
Number Of Ingredients 13
Steps:
- For the shortbread crust: Position an oven rack in the center of the oven, and preheat to 350 degrees F. Process the cookies, sugar, butter, rum and salt in a food processor until the texture of wet sand. Press the crumbs evenly into the bottom and up the side of a 9-inch glass pie plate. Bake until lightly browned, 8 to 10 minutes. Let cool completely on a wire rack.
- For the sorbet filling: Mix the lime juice and rum in a measuring cup; set aside. Scoop 1 pint of the sorbet onto the bottom of the cooled crust, placing scoops evenly. Let stand until spreadable, about 5 minutes. Smooth the sorbet with an offset spatula, carefully covering the bottom of the crust. Drizzle 2 tablespoons of the rum mixture very slowly over the sorbet, allowing it to soak in. Repeat with the remaining sorbet and rum mixture. Smooth the top with the spatula. Loosely cover the pie with plastic wrap, and transfer to the freezer while preparing the whipped cream.
- For the lime whipped cream: Beat the corn syrup, lime juice, rum and lime zest in a large bowl with an electric mixer on medium speed until combined. Add the heavy cream, and beat on medium-high speed until stiff peaks form. Remove the pie from the freezer, and quickly spread with the whipped cream, leaving a 1/2-inch border around the outside edge. Loosely cover the pie, and freeze until firm, at least 6 hours or overnight.
- Garnish the frozen pie with 1/2 teaspoon of lime zest before serving.
STAWBERRY RUM PIE
Strawberries, Spiced Rum and scoop of ice cream. YUM! Keeping pie crust ingredients very cold while working is the key to a flaky crusts. Hope you enjoy this as much as my wife used to.
Provided by chefmick
Categories Pie
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- For Pie Crust:.
- Mix flour and salt, cut in shortening until it resembles small peas.
- Combine eggs, water and vinegar and add to flour.
- Gently knead until all flour is moistened. (not to much or crusts will be hard and chewy.).
- Divide into 2 balls and refrigerate 30 minutes.
- Rolls out 1 dough ball and place in pie plate. Use fork to poke holes in bottom of crusts.
- For Pie Filling:.
- Whisk eggs in a large bowel, add softened butter, sugar, brown sugar and spiced rum. (I use capt morgan's). Whisk to a creamy texture.
- Thinly slice strawberries and gently fold into egg mixtures.
- Sprinkle flour a little at a time over filling mixture and gently stir till all flour is mixed inches.
- Pour into pie shell.
- can add lid or lattice with extra pie crust dough.(optional).
- Bake at 400 degrees F for 35 - 45 minutes.
Nutrition Facts : Calories 602.5, Fat 28.4, SaturatedFat 17.1, Cholesterol 138.4, Sodium 404.2, Carbohydrate 76.2, Fiber 2.8, Sugar 35.4, Protein 8.4
MY OWN STRAWBERRY RHUBARB PIE
This was the first pie I ever made, and I put together the recipe from other pie recipes I found, and my own mother's input to make this recipe my own.
Provided by lf16
Categories Desserts Pies Fruit Pie Recipes Strawberry Pie Recipes
Time 5h10m
Yield 8
Number Of Ingredients 12
Steps:
- Mix the strawberries, rhubarb, brown sugar, 1/2 cup of white sugar, cinnamon, allspice, cornstarch, and flour into a bowl; stir until the flour and cornstarch are smoothly combined. Let the filling stand for 30 minutes. If the filling is very juicy, add an additional tablespoon of cornstarch.
- Preheat oven to 400 degrees F (200 degrees C).
- Divide the pie pastry in half; roll out half into a circle on a floured work surface, and line a 9-inch pie dish with bottom crust. Roll the remaining half out into a 10-inch circle on a floured work surface, and set aside.
- Pour the filling into the crust-lined pie dish. Scatter diced butter over the top.
- Cut the remaining crust into 3/4-inch wide strips (use a scalloped edge pastry cutter for a prettier crust). Moisten the rim of the filled bottom crust with a bit of water, and lay the two longest strips in a cross in the middle of the pie. Working from the next longest down to the shortest strips, alternate horizontal and vertical strips, weaving the strips as you go. Press the lattice strips down onto the bottom crust edge to seal, and trim the top crust strips neatly. Brush the crust with milk, and sprinkle with 1 tablespoon of sugar. Cover pie edges with aluminum foil strips.
- Bake pie in preheated oven for 15 minutes; lower temperature to 375 degrees F (190 degrees C), and bake until the filling is bubbling and the crust is golden brown, about 40 minutes. Remove aluminum foil about 15 minutes before end of baking. Turn off oven, and allow pie to rest for 15 minutes with the door open, and 15 more minutes with the door closed. Allow to cool completely on wire rack for several hours or overnight; filling will thicken as it sits.
Nutrition Facts : Calories 396.7 calories, Carbohydrate 59.3 g, Cholesterol 4 mg, Fat 16.8 g, Fiber 4 g, Protein 4.1 g, SaturatedFat 4.7 g, Sodium 251.5 mg, Sugar 31.1 g
RUM PIE
My mom made this around Christmas time, but it's a great light dessert for anytime of the year! This has been a family favourite for as long as I can remember and I requested it often.
Provided by Cathy17
Categories Pie
Time 2h30m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 7
Steps:
- Sprinkle gelatin on cold water. Place over hot water and stir until dissolved.
- Blend Eagle Brand and rum in medium sized bowl.
- Gradually add gelatin and stir.
- Chill a short time until mixture starts to thicken.
- Whip cream and gently fold into milk mixture.
- Turn into prepared pie shell and chill in fridge until firm (about 2-3 hours).
- Sprinkle optional chocolate and/or coconut on top and enjoy!
- Cook time includes chilling time.
OREO RUM STRAWBERRY PIE
The pie needs to be chilled several hours or overnight before serving.
Provided by Gordano Aniscenko
Categories project, dessert
Time 25m
Number Of Ingredients 9
Steps:
- Boil 1 cup water. Add lemon gelatin mix, stir and put into refrigerator until the mixture begins to firm. Then combine gelatin with cream cheese.
- In separate bowl, whip heavy cream, sugar, vanilla extra and rum extract until smooth. Combine this with gelatin-cream cheese mixture, until it's creamy.
- In pie pan, put down a layer of cookie halves, covered by a layor of cream mixture and then a layer of strawberries. Repeat layer of cookies and layer of cream. Decorate top with more strawberries and the whole cookies.
- Refrigerate for a few hours or overnight. Serve chilled.
Nutrition Facts : @context http, Calories 309, UnsaturatedFat 7 grams, Carbohydrate 31 grams, Fat 20 grams, Fiber 0 grams, Protein 7 grams, SaturatedFat 11 grams, Sodium 152 milligrams, Sugar 13 grams
EASY STRAWBERRY JELL-O PIE
The pie my brother always wants for his birthday. Very good in a Cream Cheese Crust (recipe #97877).
Provided by Marg CaymanDesigns
Categories Pie
Time 15m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Bring sugar, water and cornstarch to a boil over medium high heat.
- Add Jell-O, stir until dissolved.
- Cool and then add strawberries.
- Refrigerate about 45 minutes or until it starts to congeal.
- Put in pie shell and cool completely.
- Top with whipped cream or ice cream to serve.
Nutrition Facts : Calories 225, Fat 4.5, SaturatedFat 1.1, Sodium 119, Carbohydrate 45.8, Fiber 1.1, Sugar 36.3, Protein 1.9
OLD-FASHIONED RUM PUMPKIN PIE
Old-fashioned, simple pumpkin pie recipe that's been passed down. Very creamy and easy to make. Top with ice cream or whipped cream before serving, if desired.
Provided by Gen
Categories Fruits and Vegetables Vegetables Squash
Time 1h5m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Place crust into a pie plate.
- Combine pumpkin, heavy cream, brown sugar, eggs, rum, pumpkin spice, and salt in a large bowl. Stir until smooth. Pour mixture into the crust.
- Bake in the preheated oven for 15 minutes. Reduce oven temperature to 350 degrees F (175 degrees C). Continue baking until a knife inserted into the center comes out clean, about 40 minutes more. Allow to cool.
Nutrition Facts : Calories 320.8 calories, Carbohydrate 29 g, Cholesterol 87.3 mg, Fat 19.9 g, Fiber 2.4 g, Protein 4.2 g, SaturatedFat 9.2 g, Sodium 423.4 mg, Sugar 15.1 g
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- In a medium, nonreactive saucepan, stir together the sugar, one-half cup water, the orange juice and the rum. Gently crush the sprig of mint in your hand to release the oils, and place the mint in the pan. Bring the mixture to a simmer over medium heat, about 5 minutes, and continue to simmer for 2 to 3 minutes to marry the flavors. Remove from heat.
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