Crustless Strawberry Pie Recipes

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NO CRUST STRAWBERRY PIE



No Crust Strawberry Pie image

This is a low calorie, no crust strawberry pie. It is made with sugar-free strawberry flavored gelatin and sugar-free vanilla pudding. It is very good! I've had the recipe for years, and to be honest, I don't remember where I got it. Garnish with light whipped topping if you like.

Provided by Andi Macklem

Categories     Desserts     Pies     No-Bake Pie Recipes

Yield 8

Number Of Ingredients 4

24 ounces fresh strawberries
1 (2.1 ounce) package sugar-free cook and serve vanilla pudding mix
1 (.6 ounce) package sugar-free strawberry flavored Jell-O®
2 cups water

Steps:

  • Rinse and hull strawberries. Distribute evenly in a 10 inch pie pan.
  • In a medium saucepan combine pudding mix, gelatin mix, and water. Stir well and bring to a full boil. Pour mixture over strawberries and refrigerate for 4 to 6 hours. Top with light frozen whipped topping prior to serving, if desired.

Nutrition Facts : Calories 56.7 calories, Carbohydrate 14.2 g, Fat 0.3 g, Fiber 1.7 g, Protein 1 g, Sodium 157.6 mg, Sugar 4.3 g

CRUSTLESS FRESH STRAWBERRY PIE



Crustless Fresh Strawberry Pie image

FAST, super EASY, no-mixer dessert that's perfect for summer entertaining, picnics, or potlucks!! Somewhere in between pie, cake, and blondies is what you get with this FABULOUS recipe! Take advantage of those FRESH strawberries!!

Provided by Averie Sunshine

Categories     Pies & Cheesecake

Time 1h10m

Number Of Ingredients 8

1 cup plus 2 tablespoons granulated sugar, divided
1 cup all-purpose flour
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, melted
2 large eggs
1 teaspoon vanilla extract, or to taste
1/2 to 1 teaspoon almond extract, or to taste
2 cups plus 1/4 cup fresh strawberries, divided, halved or quartered depending on size of the berry*

Steps:

  • Preheat oven to 350F. Spray a 9-inch round pie dish very well with cooking spray; set aside. I used a glass pie dish; baking times may vary if using metal.
  • To a large bowl, add 1 cup sugar, flour, salt, and whisk to combine; set aside.
  • To a medium microwave-safe bowl, add the butter and heat on high power to melt, about 45 seconds. Wait momentarily before adding the eggs so you don't scramble them.
  • Ad the eggs, extracts, and whisk to combine.
  • Pour the wet mixture over the dry and stir to combine; don't overmix.
  • Add 2 cups strawberries and stir to combine; batter is very thick.
  • Turn mixture out into prepared pie dish, smoothing the top lightly with a spatula.
  • Evenly sprinkle 1/4 cup strawberries over the top, pressing them lightly into the batter.
  • Evenly sprinkle 2 tablespoons sugar over the top and bake for about 34 to 39 minutes, or until edges are set and a toothpick inserted in the center comes out clean or with a few moist crumbs but no batter. I prefer to underbake slightly (35 minutes) for a more gooey center but it's personal preference and since all ovens, climates, and berries vary, watch your pie and not the clock.
  • Allow pie to cool in pie dish on a wire rack before slicing and serving. Optionally serve with whipped topping or ice cream. Pie will keep airtight at room temp for up to 5 days.

Nutrition Facts : Calories 194 calories, Carbohydrate 16 grams carbohydrates, Cholesterol 77 milligrams cholesterol, Fat 13 grams fat, Fiber 1 grams fiber, Protein 3 grams protein, SaturatedFat 8 grams saturated fat, ServingSize 1, Sodium 86 milligrams sodium, Sugar 4 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 5 grams unsaturated fat

FRESH CRUSTLESS STRAWBERRY PIE



Fresh Crustless Strawberry Pie image

Delicious way to share the fresh strawberries of the season! Or don't! The entire "pie" is 6 WWers points.

Provided by MsTeechur

Categories     Pie

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 4

4 cups strawberries
1 (1 1/3 ounce) box sugar-free vanilla pudding mix
1 (5/8 ounce) box sugar-free strawberry gelatin
2 cups water

Steps:

  • Use a small pudding mix and a large jello.
  • The pudding mix and jello should be dry.
  • Use strawberry jello, sugar free.
  • Mix pudding mix and water together.
  • Bring to boil.
  • Remove from heat and mix in jello crystals.
  • Place strawberries in a pie pan.
  • Pour the mixture over the strawberries and chill for at least an hour.

CRUSTLESS STRAWBERRY PIE



Crustless Strawberry Pie image

Make and share this Crustless Strawberry Pie recipe from Food.com.

Provided by wife2abadge

Categories     Pie

Time 10m

Yield 8 serving(s)

Number Of Ingredients 4

24 ounces fresh strawberries
2 (7/8 ounce) packages sugar-free vanilla pudding mix
1 (5/8 ounce) package sugar-free strawberry gelatin
2 cups water

Steps:

  • Rinse and hull strawberries.
  • Distribute evenly in a 10-inch pie pan.
  • In a medium saucepan, combine pudding mix, gelatin mix, and water.
  • Stir well and bring to a full boil.
  • Pour mixture over strawberries and chill for 4-6 hours in fridge.

CRUSTLESS CRANBERRY PIE



Crustless Cranberry Pie image

This crustless cranberry pie is a light, delicious holiday dessert that's super simple to make with fresh or frozen cranberries. Serve warm with whipped cream or ice cream.

Provided by Jean

Categories     Cranberry Pie

Time 55m

Yield 8

Number Of Ingredients 8

1 cup all-purpose flour
1 cup white sugar
¼ teaspoon salt
2 cups cranberries
½ cup chopped walnuts
½ cup butter, melted
2 large eggs, beaten
1 teaspoon almond extract

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch pie pan.
  • Combine flour, sugar, and salt in a bowl. Add cranberries and walnuts, and toss to coat. Stir in melted butter, beaten eggs, and almond extract. Spread the batter into the prepared pan.
  • Bake in the preheated oven until a toothpick inserted near the center comes our clean, about 40 minutes. Serve warm.

Nutrition Facts : Calories 335.2 calories, Carbohydrate 41.4 g, Cholesterol 77 mg, Fat 17.7 g, Fiber 2.2 g, Protein 4.5 g, SaturatedFat 8.2 g, Sodium 172.9 mg, Sugar 26.4 g

CONTEST-WINNING FRESH STRAWBERRY PIE



Contest-Winning Fresh Strawberry Pie image

Meet the Cook: Whether I've served this pie at family meals or club luncheons, I have never met a person who didn't enjoy it. It is easy to prepare, tasty and very pretty. I'm a widow with six married children and 20 grandchildren. -Florence Robinson, Lenox, Iowa

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 6-8 servings.

Number Of Ingredients 13

3/4 cup all-purpose flour
1/2 cup quick-cooking oats
1/2 cup chopped pecans
2 tablespoons sugar
1/8 teaspoon salt
1/2 cup butter, melted
FILLING:
3/4 cup sugar
2 tablespoons cornstarch
1 cup water
2 tablespoons light corn syrup
2 tablespoons strawberry gelatin powder
1 quart fresh strawberries

Steps:

  • In a large bowl, combine the flour, oats, pecans, sugar and salt; stir in the butter until blended. Press onto the bottom and up the sides of a 9-in. pie plate. Bake at 400° for 12-15 minutes or until lightly browned. Cool on a wire rack. , For filling, combine sugar and cornstarch in a saucepan. Gradually stir in water and corn syrup; bring to a boil over medium heat. Cook and stir for 2 minutes or until thickened. Remove from the heat; stir in gelatin until dissolved. Cool to room temperature. , Arrange berries in the crust. Carefully pour gelatin mixture over berries. Refrigerate for 2 hours or until set. Refrigerate leftovers.

Nutrition Facts : Calories 355 calories, Fat 17g fat (8g saturated fat), Cholesterol 31mg cholesterol, Sodium 168mg sodium, Carbohydrate 49g carbohydrate (31g sugars, Fiber 3g fiber), Protein 4g protein.

FRESH STRAWBERRY PIE



Fresh Strawberry Pie image

This pie is a celebration of perfectly ripe, summertime strawberries. Only two cups of the berries are cooked down into a quick jam, which holds the rest of the fruit together for a delightfully fresh pie. With a crunchy shortbread crust and a cloud of freshly whipped cream, it's reminiscent of strawberry shortcake - but maybe even better.

Provided by Samantha Seneviratne

Categories     pies and tarts, dessert

Time 45m

Yield 8 to 10 servings

Number Of Ingredients 14

10 2/3 ounces/300 grams shortbread cookies (two 5 1/3-ounce packages)
3 tablespoons granulated sugar
1 tablespoon all-purpose flour
1/4 teaspoon kosher salt
1/4 cup/55 grams unsalted butter, melted
2 1/2 pounds/about 1 kilogram strawberries (about 8 to 10 cups), hulled
1/3 cup/65 grams granulated sugar
3 tablespoons strawberry preserves
1/4 cup/30 grams cornstarch
Pinch of kosher salt
1 tablespoon fresh lemon juice
1 cup/240 milliliters cold heavy cream
1 tablespoon confectioners' sugar
1/2 teaspoon pure vanilla extract (optional)

Steps:

  • Prepare crust: Heat oven to 350 degrees. In a food processor, combine shortbread cookies, sugar, flour and salt and blend until you have fine crumbs. Transfer crumbs to a medium mixing bowl. Add butter and mix with a fork until crumbs are evenly moistened. Tip crumbs into a standard 9-inch pie plate and press them in an even layer on the bottom and up the sides of the plate. Bake until golden brown and set, 15 to 20 minutes. Transfer to a rack to cool completely.
  • Prepare filling: Cut each of the strawberries in quarters or eighths, if they are large. Transfer 2 cups berries to a small saucepan and crush completely with a potato masher. Set aside the remaining berries in a large bowl. Add the sugar, preserves, cornstarch, 1 tablespoon water and salt to the saucepan.
  • Bring strawberry mixture to a boil over medium heat and then cook it an additional 2 minutes, stirring constantly. Add strawberry mixture and lemon juice to the strawberries in the bowl and stir to combine. Transfer to the prepared crust and gently tap it down into an even layer. Transfer to the fridge to set for at least 4 hours.
  • Just before serving, whip cream, confectioners' sugar and vanilla, if using, to soft peaks. Top pie with whipped cream.

Nutrition Facts : @context http, Calories 396, UnsaturatedFat 9 grams, Carbohydrate 49 grams, Fat 22 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 11 grams, Sodium 178 milligrams, Sugar 28 grams, TransFat 0 grams

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