Strawberry Fudge Pie Recipes

Steps:

• Preheat oven to 350 degrees.
• Combine fudge mix, oil, water and 1 egg in a large bowl.
• Beat 50 strokes with a spoon.
• Spread in the bottom of a crust lined pan.
• Bake 30 to 35 minutes or until top is shiney and center is set; covering edges with foil after 15 or 20 minutes to prevent over browning if necessary.
• Meanwhile, combine cream cheese, sugar, vanilla and 1 egg in a small bowl.
• Beat until smooth.
• Quickly drop cream cheese mixture by small spoonfuls over partially baked brownies; carefully spread to cover brownie layer.
• Bake an additional 18 to 20 minutes or until cream cheese is set.
• Cool at least an hour.
• Arrange strawberry halves, cut side down over the cream cheese layer.
• Chill for one hour or until serving time.
• Immediately before serving, place ice cream topping in a small microwave dish.
• Microwave on defrost for 45 seconds.
• Spoon into a small resealable bag and seal.
• Cut a small hole in the bottom corner of the bag.
• Squeeze to drizzle topping over pie.
• Store in the refrigerator.

Steps:

• Slice strawberries.
• Combine milk, sugar and butter in a large saucepan over medium heat; bring to a boil.
• Stir in strawberries and lemon juice.
• Keep stirring constantly and cook until fudge reaches 234°F (use candy thermometer to monitor temperature).
• Remove from heat and spread in buttered 8 by 10 inch pan.
• Let cool before cutting and serving.

Steps:

• Line a 9 inch square pan with foil, allowing foil to hang over edges, set aside.
• In a heavy saucepan, combine sugar, butter and milk. Bring to a boil over medium heat, stirring frequently. Continue to cook until mixture reaches 234 degrees on a candy thermometer.
• Add white chocolate and marshmallow creme, stirring to combine. Add pecans and vanilla, stirring to combine. Pour into prepared pan.
• Cool for at least 4 hours.
• When set, pull up on excess foil to remove fudge from pan. Peel back foil. Cut into squares.

Steps:

• Slice strawberries. Combine milk, sugar and butter in a large saucepan over medium heat; boil. Stir in strawberries and lemon juice.
• Keep stirring constantly. Cook until fudge reaches 234 F (use candy thermometer to monitor temperature).
• Remove from heat and spread in buttered 8 by 10 inch pan. Let cool before cutting and serving.

Steps:

• Beat cream cheese, sugar and vanilla until fluffy.
• Gradually add melted vanilla chips; beat until smooth.
• Fold in whipped cream.
• Spread hot fudge topping in bottom of crust.
• Spread cream cheese mixture over fudge topping.
• Mix strawberries, sugar and glaze.
• Spoon over filling.
• Chill until ready to serve.