1970s French Strawberry Pie Recipes

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1970'S FRENCH STRAWBERRY PIE



1970's French Strawberry Pie image

My mom used to make this for our family back in '72. I totally loved it then as I do now! Very quick and easy to make! Chill time is 2 hours. My mom used to make homemade pie crust but I always have trouble with mine and I recently found these Keebler Ready Made pie crusts.

Provided by buzzsau

Categories     Pie

Time 25m

Yield 1 pie, 8 serving(s)

Number Of Ingredients 6

4 cups strawberries, quartered into pieces
4 ounces cream cheese, softened
8 ounces whipping cream
1 cup sugar
4 tablespoons cornstarch
1 ready shortbread crust, Keebler brand

Steps:

  • Spread cream cheese which has been softened with a little cream on bottom of pie shell.
  • Place cut up strawberries on top of cream cheese.
  • Place left over fresh strawberries in sauce pan and mash.
  • Add sugar and cornstarch.
  • Cook for 10 minutes on medium until really thick.
  • Cool strawberry mixture. (Make sure its cooled).
  • Pour over pie.
  • Chill pie for 2 hours.
  • Whip whipping cream (I add a couple tablespoons of sugar and some vanilla for extra flavor).
  • Spread over top of cooled pie.
  • EAT and ENJOY!

Nutrition Facts : Calories 282.3, Fat 15.7, SaturatedFat 9.7, Cholesterol 54.4, Sodium 53.8, Carbohydrate 35.3, Fiber 1.5, Sugar 28.4, Protein 2.1

1970'S FRENCH STRAWBERRY PIE



1970's French Strawberry Pie image

My mom used to make this for our family back in '72. I totally loved it then as I do now! Very quick and easy to make. My mom used to make homemade crust but I always have trouble with mine and I recently found Keebler® ready made shortbread pie crusts!

Provided by buzzsau

Categories     Desserts     Pies     Vintage Pie Recipes

Time 2h25m

Yield 8

Number Of Ingredients 10

1 (4 ounce) package cream cheese, softened
1 tablespoon heavy whipping cream
1 (9 inch) prepared shortbread pie crust (such as Keebler®)
2 cups fresh strawberries, quartered
2 cups fresh strawberries, mashed
1 cup white sugar
¼ cup cornstarch
1 cup heavy whipping cream
2 tablespoons white sugar
¼ teaspoon vanilla extract

Steps:

  • Beat cream cheese and 1 tablespoon heavy cream together in a bowl. Spread into bottom of pie crust. Arrange about 2 cups quartered strawberries onto cream cheese layer.
  • Mix 2 cups mashed strawberries, 1 cup sugar, and cornstarch in a saucepan; cook over medium heat until slightly reduced and thickened, about 10 minutes. Cool completely.
  • Pour cooled strawberry mixture over strawberry layer in pie crust. Chill in refrigerator until set, 2 hours.
  • Beat 1 cup heavy cream, 2 tablespoons sugar, and vanilla extract in a bowl until light and fluffy, about 5 minutes. Spread over cooled pie.

Nutrition Facts : Calories 417.8 calories, Carbohydrate 52.9 g, Cholesterol 58.8 mg, Fat 21.9 g, Fiber 1.5 g, Protein 3.2 g, SaturatedFat 11.4 g, Sodium 156.1 mg, Sugar 37.9 g

1970'S FRENCH STRAWBERRY PIE



1970'S FRENCH STRAWBERRY PIE image

Categories     Cheese     Beef     Chicken

Number Of Ingredients 10

1 package (4 ounce) cream cheese, softened
1 cup heavy whipping cream
1 tablespoon heavy whipping cream
1 (9 inch) prepared shortbread crust (e.g. Keebler)
2 cups fresh strawberries, quartered
2 cups fresh strawberries, mashed
1 cup white sugar
2 tablespoons (optional) white sugar
1/4 cup cornstarch
1/4 teaspoon (optional) vanilla extract

Steps:

  • Beat cream cheese and 1 tablespoon heavy cream together in a bowl. Spread into bottom of pie crust.
  • Arrange about 2 cups quartered strawberries onto cream cheese layer.
  • Mix 2 cups mashed strawberries, 1 cup sugar, and cornstarch in a saucepan; cook over medium heat until slightly reduced and thickened, about 10 minutes. Cool completely.
  • Pour cooled strawberry mixture over strawberry layer in pie crust. Chill in refrigerator until set, 2 hours.
  • Beat 1 cup heavy cream, 2 tablespoons sugar (optional), and vanilla extract (optional) in a bowl until light and fluffy, about 5 minutes. Spread over cooled pie.

GOLD MEDAL® FRESH STRAWBERRY PIE



Gold Medal® Fresh Strawberry Pie image

Just like what you see in the bakery window, except you made it yourself!

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 4h35m

Yield 8

Number Of Ingredients 11

1 cup Gold Medal™ all-purpose flour
1/2 teaspoon salt
1/3 cup plus 1 tablespoon shortening
2 to 3 tablespoons cold water
1 1/2 quarts (6 cups) strawberries, hulled
1 cup sugar
2 tablespoons cornstarch
1/2 cup water
Red food color, if desired
1 package (3 oz) cream cheese, softened
1 teaspoon grated lemon peel

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 cleans 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 small bowl, mash enough strawberries to measure 1 cup. In 2-quart saucepan, mix sugar and cornstarch. Gradually stir in 1/2 cup water and mashed strawberries (add 1 or 2 drops food color if deeper red color is desired). Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute; cool.
  • In medium bowl, beat cream cheese and lemon peel until smooth. Spread evenly in pie crust. Top with remaining strawberries. Pour cooked strawberry mixture over top. Refrigerate until set, about 3 hours. Store in refrigerator.

Nutrition Facts : Calories 320, Carbohydrate 48 g, Cholesterol 15 mg, Fiber 3 g, Protein 3 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 180 mg

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