Strawberry N Cream Pie Recipes

Steps:

• Mix cream cheese, white sugar, and vanilla extract in a large bowl until smooth. Stir 3/4 cup mashed strawberries into cream cheese mixture.
• Beat heavy cream and confectioners' sugar in a glass or metal bowl until stiff peaks form. Lift your beater or whisk straight up: the cream will form sharp peaks. Fold whipped cream into cream cheese mixture until evenly mixed; fold in remaining 1/4 cup sliced strawberries.
• Spoon strawberry mixture into graham cracker crust. Chill at least 3 hours before serving.

Steps:

• Cover bottom of pie shell with nuts if desired; set aside. In a large saucepan, combine the sugar, cornstarch, flour and salt; gradually stir in milk. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes more. Remove from the heat and stir a small amount into egg; return all to the saucepan. Cook and stir until almost bubbly. Reduce heat; cook and stir 1-2 minutes more (do not boil). Remove from the heat; stir in vanilla and almond extract if desired. Cool to room temperature. Whip cream; fold into filling. Pour into pie shell. Chill for at least 2 hours. , About 2 hours before serving, prepare glaze. Combine crushed strawberries and water in a large saucepan; cook for 2 minutes. Combine sugar and cornstarch; gradually stir into the berries. Cook until thick and clear, stirring constantly. Strain. Cool for 20 minutes. , Meanwhile, arrange berry halves over filling; pour glaze evenly over berries. Refrigerate for at least 1 hour. Garnish with whipped cream if desired.

Steps:

• In a microwave, melt 3/4 cup chocolate chips and 2 teaspoons shortening; stir until smooth. Brush over crust. Refrigerate until firm. , In a small bowl, beat the cream cheese, sugar, sour cream and vanilla until smooth. Fold in whipped topping. Spoon into crust. Refrigerate for 1 hour. , Arrange strawberries over pie. In a microwave, heat jam until melted; brush over the top. Melt remaining chocolate chips and shortening; stir until smooth. Drizzle over pie. Refrigerate until chilled.

Steps:

• Make the crust: Heat oven to 350 degrees with a rack in the middle position. Place cookies, sugar and salt in a food processor and process until finely ground. (You should have about 1 1/2 cups). Add butter and pulse until the mixture looks like wet sand.
• Transfer mixture to a standard 9-inch pie plate. Using the bottom of a flat-bottomed measuring cup, press the mixture up the sides and into the bottom of the pie plate. Bake on the middle rack until dry and set, 20 to 25 minutes. (If the crust slumps or puffs while it bakes, gently press it back into place while still warm with the measuring cup and proceed.) Let cool completely.
• Make the filling: Place 3 tablespoons cold water in a small bowl. Sprinkle gelatin over top and let stand until softened, about 5 minutes. In a large bowl, whisk together sour cream and vanilla until smooth. Combine cream, sugar and 1/4 teaspoon salt in a small pot and bring to a simmer over medium heat. Whisk in gelatin mixture until completely dissolved, then whisk cream mixture into sour cream. Pour filling into cooled crust and refrigerate until set, at least 2 hours and up to 2 days. (If making ahead, wrap tightly once set).
• Toss strawberries with sugar, if needed, and let sit for 10 minutes. Pile strawberries and any accumulated juices on top of pie just before serving.

Steps:

• In a saucepan, combine sugar, flour and salt.
• Add milk, stirring until smooth.
• Cook and stir over medium heat until thickened.
• Stir in small amount of milk mixture into yolks, then return all to saucepan.
• Cook, stirring for 2 minutes.
• Remove from the heat; stir in butter and vanilla.
• Cool 20 minutes.
• Pour into pie shell and chill several hours until firm.
• Whip cream and sugar and spread half over pie filling.
• Arrange berries on cream.
• Dollop or pipe remaining cream around edge of pie.

Steps:

• Combine cookie crumbs and melted butter. Press into a 8" pie plate and put in freezer.
• Wash, hull and puree pint of strawberries with 2 tbsp sugar and reserve.
• Beat egg whites with remaining 4 tbsps of sugar until stiff. Refrigerate.
• Whip the cream with vanilla extract until smooth and creamy, removing 1/2 cup for garnish.
• Fold the strawberry puree and egg whites into the whipping cream.
• Pour into prepared crust and freeze until hard.
• Just before serving decorate top of frozen pie with the reserved whipped cream and sliced strawberries, then drizzle with chocolate sauce and enjoy.