Easy Strawberry Cream Pie Recipes Recipes Recipe For Stuffed

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SKINNY STRAWBERRIES AND CREAM PIE



Skinny Strawberries and Cream Pie image

8% fewer calories • 55% less fat • 86% less sat fat than the original recipe. You can have your pie and eat it, too.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 5h20m

Yield 8

Number Of Ingredients 13

1 1/3 cups Gold Medal™ all-purpose flour
1/4 teaspoon salt
1/4 cup canola oil
3 to 4 tablespoons cold water
1 package (8 oz) fat-free cream cheese or 1/3-less-fat cream cheese (Neufchâtel), softened
2 tablespoons sugar
1 container (6 oz) Yoplait® Original yogurt French vanilla
1/2 teaspoon vanilla
1/4 teaspoon almond extract
1 cup frozen (thawed) fat-free whipped topping
4 cups fresh whole strawberries
2 tablespoons semisweet chocolate chips
1/2 teaspoon canola oil

Steps:

  • Heat oven to 425°F. In medium bowl, mix flour, salt and 1/4 cup oil with fork until mixture is consistency of coarse crumbs. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all water is absorbed and dough sticks together.
  • Gather dough into a ball; flatten to 4-inch round. Place between sheets of waxed paper. With rolling pin, roll dough into 12-inch round. Remove top sheet of waxed paper. Carefully transfer dough round to 9-inch glass pie plate; remove waxed paper. Gently press in bottom and up side of plate, being careful not to stretch dough.
  • Fold and roll edge under, even with plate; flute edge. Prick bottom and side of dough thoroughly with fork. Bake 15 to 18 minutes or until light golden brown. Cool completely, about 30 minutes.
  • In large bowl, beat cream cheese with electric mixer on high speed 30 to 60 seconds or until fluffy. Beat in sugar until blended. Add yogurt, vanilla and almond extract; beat on low speed 30 to 60 seconds until well blended and smooth. Fold in whipped topping just until blended. Spoon into cooled crust; spread gently to edge. Refrigerate at least 4 hours or until chilled.
  • Cut pie into 8 servings. Top each serving with strawberries, pointed ends up. In small microwavable bowl, microwave chocolate chips and 1/2 teaspoon oil on High 30 to 45 seconds or until chips can be stirred smooth. Drizzle chocolate over strawberries. Store pie in refrigerator.

Nutrition Facts : Calories 250, Carbohydrate 35 g, Cholesterol 0 mg, Fat 1 1/2, Fiber 2 g, Protein 8 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 290 mg, Sugar 13 g, TransFat 0 g

STUFFED-CRUST STRAWBERRY CREAM PIE



Stuffed-Crust Strawberry Cream Pie image

Try this blue-ribbon State Fair Pie Contest winner, a fruity delight featuring a bottom crust stuffed with sweet almond filling. It's one of our Top 10 Pies to Try!

Provided by Pillsbury Kitchens

Categories     Dessert

Time 2h35m

Yield 8

Number Of Ingredients 11

1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
1 package (7 oz) almond paste
1 teaspoon cornstarch
1 egg white
1/2 cup granulated sugar
3 tablespoons cornstarch
3 cups sliced fresh strawberries*
1 cup whipping cream
2 tablespoons powdered sugar
1/4 teaspoon vanilla
8 fresh whole strawberries, if desired

Steps:

  • Heat oven to 400°F. Unroll 1 crust on work surface. Into medium bowl or food processor, crumble almond paste. Add 1 teaspoon cornstarch and the egg white. Mix or cover and process until smooth. Spread on crust to within 1 1/4 inches of edge. Unroll second crust; place on top and pat together gently. Place stuffed crust in ungreased 9-inch glass pie plate. Seal edges; flute. Cover edge with foil; fit second pie plate inside first pie plate on top of crust.
  • Bake 10 minutes. Remove top pie plate; gently prick crust surface over filling about 15 times with fork. Bake uncovered about 15 minutes longer or until crust is light golden brown. Cool completely, about 1 hour.
  • Meanwhile, in 2-quart saucepan, mix granulated sugar and 3 tablespoons cornstarch. Stir in strawberries. Heat to boiling over medium heat, stirring constantly. Cook and stir 3 to 5 minutes or until filling thickens. Refrigerate about 30 minutes, stirring once, until cool.
  • Just before serving, spread strawberry filling in crust. In medium bowl, beat whipping cream, powdered sugar and vanilla with electric mixer on high speed until soft peaks form. Spread on top of pie. Garnish with strawberries.

Nutrition Facts : Calories 410, Carbohydrate 49 g, Cholesterol 35 mg, Fat 4 1/2, Fiber 3 g, Protein 5 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 150 mg, Sugar 30 g, TransFat 0 g

DANDAN'S STRAWBERRY CREAM PIE



DanDan's Strawberry Cream Pie image

A wonderfully easy recipe that even my young sister-in-law can make. She isn't the best cook in the world because she is new at it. But her family was impressed when she made this simple pie.

Provided by Rhonda Brock Fuller

Categories     Desserts     Pies     Fruit Pie Recipes     Strawberry Pie Recipes

Time 3h20m

Yield 8

Number Of Ingredients 8

1 (8 ounce) package cream cheese, softened
¼ cup white sugar
½ teaspoon vanilla extract
¾ cup sliced fresh strawberries, mashed
1 cup heavy whipping cream
¼ cup confectioners' sugar
¼ cup sliced fresh strawberries
1 (9 inch) prepared graham cracker crust

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.

Nutrition Facts : Calories 394.8 calories, Carbohydrate 32.8 g, Cholesterol 71.6 mg, Fat 28.3 g, Fiber 0.9 g, Protein 4.1 g, SaturatedFat 14.6 g, Sodium 265 mg, Sugar 22.7 g

FRESH STRAWBERRY PIE



Fresh Strawberry Pie image

Summer is at its finest with delicious strawberries.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 4h

Yield 8

Number Of Ingredients 5

1 pie crust from 1 box Immaculate Baking Co.™ ready-to-bake pie crusts, softened as directed on box
3 pints (6 cups) fresh strawberries
1 cup sugar
3 tablespoons cornstarch
1/2 cup water

Steps:

  • Heat oven to 400°F. Bake pie crust as directed on box for One-Crust Pie, using 9-inch glass pie plate. Cool completely on cooling rack, about 15 minutes.
  • Meanwhile, in small bowl, crush enough strawberries to make 1 cup. In 2-quart saucepan, mix sugar and cornstarch; stir in crushed strawberries and water. Cook, stirring constantly, until mixture boils and thickens. If desired, stir in red food color. Cool completely, about 30 minutes.
  • Place remaining strawberries, whole or sliced, in cooled baked shell. Pour cooked strawberry mixture evenly over berries. Refrigerate until set, about 3 hours, before serving.
  • Cover and refrigerate any remaining pie.

Nutrition Facts : ServingSize 1 Serving

EASY STRAWBERRY CREAM PIE



Easy strawberry cream pie image

I sometimes make a crust in a 13x9 pan and serve squares. This looks nice to serve to company and no-one knows how easy it is.Cook time includes chill time.

Provided by hokiegal

Categories     Pie

Time 1h8m

Yield 2 pies

Number Of Ingredients 4

3 containers strawberry yogurt (the already mixed up ones are better)
1 container Cool Whip
1 cup sliced strawberry (can use defrosted frozen if fresh not available)
2 graham cracker pie crust

Steps:

  • Slice strawberries and let sit.
  • Mix Cool Whip and yogurt together.
  • Fold in strawberries and pour into pie crusts.
  • Chill at least one hour to set.

Nutrition Facts : Calories 1561.5, Fat 64.5, SaturatedFat 15.5, Cholesterol 20.4, Sodium 1588.5, Carbohydrate 224.8, Fiber 5.1, Sugar 95, Protein 27

EASY STRAWBERRY CREAM PIE



Easy Strawberry Cream Pie image

If you like to keep things easy in the summertime, here's your strawberry cream pie-made with frozen berries and pudding and topped with fresh berries.

Provided by My Food and Family

Categories     Pie

Time 2h45m

Yield 8 servings

Number Of Ingredients 8

1-1/3 cups cookie crumbs (chocolate sandwich, graham cracker, chocolate wafer or gingersnap)
6 Tbsp. sugar, divided
1/3 cup butter, melted
1 pkg. (16 oz.) frozen whole strawberries, thawed
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
2 pkg. (3.4 oz. each) JELL-O Vanilla Flavor Instant Pudding
2 cups thawed COOL WHIP Whipped Topping, divided
1-1/4 cups sliced fresh strawberries

Steps:

  • Heat oven to 350ºF.
  • Combine cookie crumbs, 2 Tbsp. sugar and butter; press onto bottom and up side of 9-inch pie plate. Bake 10 min.; cool.
  • Use pulsing action to process whole strawberries and remaining sugar in food processor just until berries are finely chopped. Add cream cheese; process just until blended. Spoon into large bowl. Add dry pudding mixes; stir 2 min. Gently stir in 1-1/2 cups COOL WHIP; spoon into crust.
  • Refrigerate 2 hours or until firm. Garnish with remaining COOL WHIP and sliced strawberries just before serving.

Nutrition Facts : Calories 400, Fat 18 g, SaturatedFat 12 g, TransFat 0 g, Cholesterol 35 mg, Sodium 560 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 3 g

STRAWBERRY CREAM PIE TO DIE FOR



Strawberry Cream Pie To Die For image

I have been baking this pie since my daughters were very small. They are now 40 and 42. So as you can see, I have been making this pie for a long time. It is always the one they request when we have BBQs in the summertime. I even make it for them in the winter when and if I can find fresh strawberries. I think you will like it also. My grand-daughter said I should name it 'To Die For Strawberry Cream Pie.'

Provided by paniece

Categories     Desserts     Pies     Fruit Pie Recipes     Strawberry Pie Recipes

Time 1h20m

Yield 8

Number Of Ingredients 8

1 quart strawberries, sliced
1 (13.5 ounce) package strawberry glaze
1 (4 ounce) package cream cheese, softened
½ cup confectioners' sugar
¼ teaspoon ground cinnamon
1 teaspoon vanilla extract
1 cup heavy whipping cream
1 (9 inch) baked pie crust

Steps:

  • Stir strawberries with glaze in a bowl and place in refrigerator to chill. Stir cream cheese, confectioners' sugar, cinnamon, and vanilla extract together in a bowl.
  • Beat cream in a separate bowl with an electric mixer just until it begins to thicken; add cream cheese mixture and continue beating until thick. Pour cream mixture into baked pie crust; top with strawberry mixture. Chill at least 1 hour before serving.

Nutrition Facts : Calories 352.7 calories, Carbohydrate 37 g, Cholesterol 56.3 mg, Fat 21.3 g, Fiber 1.7 g, Protein 2.9 g, SaturatedFat 11.6 g, Sodium 203.2 mg, Sugar 26.4 g

STRAWBERRY CREAM PIE



Strawberry Cream Pie image

Ummmm, Strawberries 'n Cream, YUM! This pie brings raves and disappears quickly. The toasted pecans blended with the strawberries give a wonderful flavor. No-Bake and is very quick and easy. Pretty pie will impress your guests!

Provided by Seasoned Cook

Categories     Pie

Time 15m

Yield 1 pie, 8 serving(s)

Number Of Ingredients 6

8 ounces cream cheese, softened
1/2 cup powdered sugar
8 ounces Cool Whip Lite
2 cups strawberries (fresh or frozen)
1 cup pecans, toasted and chopped
1 shortbread pie crust

Steps:

  • Mix and blend softened cream cheese and powdered sugar.
  • Fold in Cool Whip. Chop strawberries and blot for any excess water. Carefully fold in strawberries and toasted pecans.
  • Pour into pie crust and chill for at least 5 hours.
  • (Time does not include chilling in refrigerator.).

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