STRAWBERRY LEMONADE PIE
This lemon meringue pie filled with a homemade strawberry compote tastes like strawberry lemonade - perfect for summer.
Provided by David Dennis
Categories Desserts Pies Fruit Pie Recipes Strawberry Pie Recipes
Time 3h5m
Yield 9
Number Of Ingredients 20
Steps:
- Whisk flour, sugar, and salt together in a large mixing bowl for the crust until well combined. Add butter and shortening and mix until pea-sized crumbs form. Drizzle in water 1 tablespoon at a time and gently mix until dough starts to come together. Turn dough onto a lightly floured surface and pack into a ball. Cut dough in half and flatten into 2 discs. Cover each tightly with plastic wrap and refrigerate for at least 1 hour.
- Preheat the oven to 400 degrees F (200 degrees C).
- Roll out 1 piece of dough to fit a pie pan, reserving the second piece for another use. Prick the bottom using a fork to prevent bubbles. Line dough with parchment paper or aluminum foil, making sure to cover bottom and sides. Fill crust with pie weights, dried beans, or dry rice to weigh it down.
- Bake crust in the preheated oven until golden brown and cooked through, 15 to 20 minutes.
- Remove crust from the oven, leaving oven on. Remove pie weights and liner and return crust to the oven. Bake 15 to 20 minutes more.
- Meanwhile, combine strawberries, sugar, and lemon juice in a saucepan over medium heat. Cook until strawberries are rendered down, 10 to 20 minutes. Remove from heat.
- Whisk water, sugar, cornstarch, and salt together in a saucepan until dissolved. Reserve 4 tablespoons of cornstarch slurry in a bowl. Heat the saucepan over high heat until mixture turns clear and thickens, about 5 minutes. Add egg yolks, lemon juice, butter, and lemon zest and whisk until butter is melted, about 3 minutes more. Add reserved slurry 1 tablespoon at a time until filling mixture is thick again.
- Pour hot filling into baked pie crust. Cover filling with strawberry compote.
- Place egg whites in a large mixing bowl and beat using an electric mixer on high speed until bubbles start to appear. Add cream of tartar and continue to mix on high speed until soft peaks form. Reduce mixer speed to medium and add sugar slowly until fully integrated. Return mixer to high speed and mix meringue until stiff peaks form.
- Cover pie with meringue fully to seal in all filling.
- Preheat the oven to 300 degrees F (150 degrees C).
- Bake pie in the preheated oven for 45 minutes until meringue topping is firm and lightly browned. Remove from oven and use a blow torch to toast the peaks to a dark brown.
Nutrition Facts : Calories 670 calories, Carbohydrate 98.7 g, Cholesterol 151.1 mg, Fat 28.5 g, Fiber 2.7 g, Protein 8.3 g, SaturatedFat 12.7 g, Sodium 397.1 mg, Sugar 61.5 g
STRAWBERRY PINK LEMONADE WHOOPIE PIES
Provided by Jeff Mauro, host of Sandwich King
Categories dessert
Time 2h45m
Yield 11 whoopie pies
Number Of Ingredients 10
Steps:
- For the whoopie pies: Line 2 rimmed baking sheets with parchment paper; set aside. In a medium bowl, mix together the cake mix, eggs and melted butter until incorporated, about 2 minutes. The mixture should be much thicker than cake batter and should hold its shape. Measure 1 rounded tablespoon of batter and place on the baking sheet (use a small ice cream scoop if you have one) 1 1/2 to 2 inches apart, ending up with 22 cookies. Freeze the baking sheets of cookie dough for 30 minutes.
- While the cookies freeze, preheat the oven to 350 degrees F.
- Bake the cookies until the tops spring back when touched, 12 to 15 minutes. Transfer the cookies to a wire rack and allow to cool completely.
- For the filling: Using a mixer with the paddle attachment, beat the butter and cream cheese until light and fluffy, about 3 minutes. Add the vanilla and half the powdered sugar; mix until well incorporated. Then add the lemon juice, zest, remaining powdered sugar and the food coloring; mix again until smooth. Chill about 30 minutes.
- Scoop 1 1/2 tablespoons of the filling on to the flat side of 11 cookies. Top with the remaining 11 cookies to create a sandwich. Store in the refrigerator until ready to enjoy!
FROZEN STRAWBERRY LEMONADE PIE
This frozen strawberry lemonade pie just might be the ultimate summer dessert.
Provided by Food Network Kitchen
Categories dessert
Time 1h
Yield 8 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F. Pulse the graham crackers and sugar in a food processor until finely ground. Add the melted butter and pulse until the mixture looks like wet sand. Press into the bottom and up the sides of a 9-inch fluted tart pan. Place on a baking sheet and bake until lightly browned and set, 12 to 14 minutes. Let cool completely on the baking sheet.
- Meanwhile, make the filling: Bring the strawberries, raspberries, sugar and water to a boil in a small saucepan over medium-high heat. Reduce the heat and simmer until the liquid is syrupy and the fruit is very soft, 4 to 5 minutes. Strain through a fine-mesh sieve, pressing gently on the solids with a rubber spatula; discard the solids. Let the syrup cool.
- If the cream cheese is a little stiff, soften it in the microwave in 10-second intervals. Beat the cream cheese in a large bowl with a mixer on medium-high speed until smooth and creamy, about 30 seconds. Add the condensed milk and beat until smooth. Add the berry syrup and the lemon zest and juice and beat until smooth.
- In a separate large bowl, beat the heavy cream with clean beaters until medium peaks form. Gently fold the whipped cream into the cream cheese mixture using a rubber spatula until no streaks remain. Spoon the filling into the crust and spread with the back of a spoon. Cover with plastic wrap and freeze until firm, at least 4 hours.
- About 10 minutes before serving, remove the pie from the freezer to soften slightly. Make the topping: Microwave the jelly in a medium microwave-safe bowl until runny, 20 to 30 seconds, then whisk until smooth. Add the strawberries and gently stir to coat. Let macerate 10 to 15 minutes. Remove the tart from the pan and transfer to a plate. Top with the strawberry mixture.
STRAWBERRY-LEMONADE ANGEL PIE
This strawberry, cream, and meringue confection is so gorgeous, it can take the place of any floral centerpiece on your table. It's similar to a pavlova, but the meringue base is formed into a pretty shell and the strawberry filling is cooked with a little gelatin to make this stunner sliceable.
Provided by Sarah Carey
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 6h20m
Yield Serves 8 to 10
Number Of Ingredients 12
Steps:
- Crust: Preheat oven to 300°F with a rack in center. Lightly brush a 9-inch pie dish with butter. Beat egg whites and cold water on high speed until foamy, about 30 seconds. Add cream of tartar and continue to beat until soft peaks form, about 1 minute. Gradually add sugar and beat until thick, glossy peaks form, about 5 minutes.
- Spread meringue into an even layer along bottom and up sides of prepared pie dish to form crust. (Don't spread past rim, or it will fall over edges during baking.) Bake until crisp and light golden on outside, 40 to 45 minutes. Turn off oven and let cool in oven 1 hour, then transfer to a wire rack and let cool completely.
- Filling: Meanwhile, add enough water to lemon juice to yield 1/2 cup (about 2 tablespoons plus 1 teaspoon). Combine gelatin and 1 tablespoon lemon mixture in a small bowl.
- In a medium saucepan, combine sugar, 2 cups strawberries, and salt. Using a potato masher, gently mash berries. Bring to a boil over high heat, then reduce heat to medium-low and simmer, stirring frequently, until mixture is juicy, about 5 minutes. Whisk cornstarch into remaining lemon mixture; stir into pan with berries and return to a boil.
- Cook until liquid is very thick and clear, about 1 minute. Stir in gelatin mixture, reduce heat to low, and cook, stirring, until gelatin is fully dissolved, 30 seconds. Remove from heat and let cool 5 minutes. Stir in remaining berries and pour into cooled crust. Refrigerate until set, at least 3 hours or, covered, up to 1 day. Top with whipped cream and whole or halved berries just before serving.
FLUFFY LEMON-STRAWBERRY PIE
Bring Fluffy Lemon-Strawberry Pie to your next get together. This lemon-strawberry pie has a shortbread crust and sliced berries-a real showstopper!
Provided by My Food and Family
Categories Pie
Time 3h10m
Yield 10 servings
Number Of Ingredients 6
Steps:
- Beat cream cheese in large bowl with whisk until creamy. Gradually beat in milk until blended. Add pudding mixes; beat 2 min. Stir in half the COOL WHIP.
- Spoon into crust; top with remaining COOL WHIP.
- Refrigerate 3 hours or until firm. Top with strawberries just before serving.
Nutrition Facts : Calories 280, Fat 14 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 20 mg, Sodium 360 mg, Carbohydrate 38 g, Fiber 0 g, Sugar 28 g, Protein 3 g
BEST STRAWBERRY LEMONADE EVER
Strawberry lemonade is a very refreshing drink and this is my version of the best one ever! So refreshing on a hot summer day! Serve chilled.
Provided by Noemi - No way is she a
Categories Drinks Recipes Lemonade Recipes
Time 35m
Yield 6
Number Of Ingredients 6
Steps:
- Mix strawberries and 1/4 cup sugar together in a bowl; set aside for juices to release from strawberries, 5 to 10 minutes.
- Bring 1 cup water to a boil in a small saucepan; add 3/4 cup sugar. Cook and stir sugar mixture until sugar is dissolved, about 5 minutes. Remove saucepan from heat and cool simple syrup to room temperature.
- Stir simple syrup, 6 cups water, lemon juice, and ice together in a pitcher. Add sweetened strawberries and stir.
Nutrition Facts : Calories 150.7 calories, Carbohydrate 39.6 g, Fat 0.1 g, Fiber 0.9 g, Protein 0.4 g, Sodium 9.1 mg, Sugar 36 g
EASY STRAWBERRY LEMONADE FREEZER PIE
Three simple ingredients mixed together and spread into a graham crust make magic while your freezer does the all the work. Prep this pie ahead and freeze it overnight or even longer. Feel free to vary the fruit if you'd like! -Debbie Glasscock, Conway, Arkansas
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 8 servings.
Number Of Ingredients 5
Steps:
- In a large bowl, combine strawberries (with juices) and pudding mix; let stand until slightly thickened, about 5 minutes. Fold in whipped topping. Spread into crust., Freeze at least 8 hours or overnight. Let stand 5-10 minutes before serving. If desired, serve with additional whipped topping and strawberries.
Nutrition Facts : Calories 306 calories, Fat 10g fat (6g saturated fat), Cholesterol 0 cholesterol, Sodium 273mg sodium, Carbohydrate 51g carbohydrate (45g sugars, Fiber 2g fiber), Protein 1g protein.
STRAWBERRY LEMONADE PIE RECIPE BY TASTY
Here's what you need: whole wheat pastry flour, freeze-dried strawberry, organic granulated sugar, pink himalayan salt, unsalted butter, ice water, fresh strawberry , lemon curd, cornstarch, large egg, turbinado sugar
Provided by Crystal Hatch
Categories Desserts
Yield 8 servings
Number Of Ingredients 11
Steps:
- In a food processor, combine the flour, freeze-dried strawberries, sugar, and 1 teaspoon of salt. Pulse until the strawberries are fully incorporated into the flour.
- Add the butter and pulse until it breaks down into pea-sized pieces. Do not over-mix.
- Add the ice water 1 tablespoon at a time, pulsing between each addition, until the dough just holds together.
- Transfer the dough to a clean work surface and divide into 2 discs, one slightly larger than the other. Cover with plastic wrap and chill in the refrigerator while you prepare the filling.
- In a medium pot over medium heat, combine the sliced strawberries, lemon curd, and a pinch of salt. Bring to a light boil, stirring occasionally.
- Add the cornstarch slurry and simmer for 5-10 minutes, or until the filling thickens. Remove from the heat and let cool.
- Preheat the oven to 350°F (180°C).
- Remove the larger disc of dough from the fridge and sprinkle with flour. Roll out to about ⅛ inch (3 mm) thick and transfer to a greased 9½-inch (24-cm) pie dish, pressing down to form the bottom crust. Cut off any excess dough around the edges and set aside. Chill the bottom crust while you roll out the top.
- Roll out the smaller dough disc. Cut 6 1-inch-wide (2-cm) strips from the dough and place on a parchment-lined baking sheet. Combine all of the excess dough, re-roll it, and use a cookie cutter to cut out shapes of your choosing. Add to the baking sheet and chill the strips and shapes for 5 minutes.
- Remove the bottom crust from the fridge and poke holes all over the bottom with a fork. Pour the strawberry filling into the crust.
- Lay 3 of the dough strips vertically and evenly spaced across the top of the pie, and lay the other 3 horizontally. Place a cutout shape at the intersection of every vertical and horizontal strip. Trim the edges of the dough, then crimp with a fork all the way around.
- Brush the crust with the beaten egg, then sprinkle with turbinado sugar.
- Bake for 30-40 minutes, or until the crust is golden brown.
- Let cool, then chill in the refrigerator until ready to serve.
- Enjoy!
Nutrition Facts : Calories 523 calories, Carbohydrate 71 grams, Fat 22 grams, Fiber 10 grams, Protein 9 grams, Sugar 26 grams
STRAWBERRY-LEMONADE ICEBOX PIE
The meringue topping is just right for the tangy, cool lemon filling (and provides a way to use the whites from the separated eggs). You can easily skip it in favor of whipped cream.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 6h
Yield Makes one 9-inch pie
Number Of Ingredients 13
Steps:
- Preheat oven to 375 degrees. Make the crust: Coat a 9-inch pie plate with cooking spray. Pulse crackers in a food processor until finely ground; measure 1 1/3 cups, and discard excess. Pulse cracker crumbs, sugar, and 1/4 teaspoon salt in food processor to combine. Add butter, and pulse until mixture is moist and holds together when pressed between 2 fingers.
- Press crust evenly into bottom and up sides of pie plate using the bottom of a dry measuring cup. (Make sure the sides and rim of the crust are firmly pressed so they don't crumble when pie gets cut.) Freeze for 30 minutes.
- Bake crust until firm and turning darker around edges, 10 to 11 minutes. Remove from oven, and reduce oven temperature to 325 degrees.
- Meanwhile, make the filling: Whisk together condensed milk, lemon juice, egg yolks and egg, and 1/4 teaspoon salt.
- Pour filling into warm piecrust. Bake until center is set, 25 to 30 minutes. Transfer to a wire rack, and let cool to room temperature. Refrigerate for at least 3 hours.
- Make the topping: Sprinkle berries with 2 tablespoons sugar and the lemon juice. Let stand for 30 minutes.
- Meanwhile, heat egg whites and remaining 1/2 cup plus 2 tablespoons sugar in the heatproof bowl of a mixer set over a pan of simmering water until sugar dissolves and mixture is warm to the touch, 2 to 3 minutes. Transfer to mixer, and whisk on high speed until medium peaks form, 8 to 9 minutes.
- Spoon berries over pie. Spoon meringue over top. Place pie under broiler, with rack in lowest position, until meringue is just browned. Alternatively, use a kitchen torch to brown the top.
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- Place strawberries and sugar in a medium-sized saucepan and cook over medium high until very soft, stirring occasionally. Continue cooking and stirring until foam subsides and the liquid becomes thick and syrupy, about 15 minutes. Transfer to blender or food processor and blend into a smooth mixture. Set aside to cool.
- In a small glass, combine powdered gelatin, 2 Tbsp. thawed lemonade concentrate, and water. Stir with a fork and set aside for 10 minutes.
- In a medium sized bowl, mix together remaining lemonade concentrate, sweetened condensed milk, whipped topping, and yellow food coloring until completely combined and until you reach the desired yellow color.
- Heat water to boil in a kettle or on the stove and pour into a large bowl. Submerge the bottom of the glass with the gelatin into the hot water, not letting the water come to the rim of the glass. Stir the contents of the glass gently until the gelatin is melted. Pour gelatin mixture into the filling mixture and stir well to combine. Pour filling into graham cracker crust, leveling the surface with a spatula.
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