Elegant Light Strawberry Pie Recipes

LIGHT STRAWBERRY PIE

Steps:

• Drain pineapple, reserving juice in a 2-cup measuring cup. Set pineapple aside. Add enough water to juice to measure 1-1/2 cups; transfer to a saucepan. Whisk in the pudding mix and gelatin until combined. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in pineapple. Remove from the heat; cool for 10 minutes. , Add the strawberries; toss gently to coat. Pour into crust. Refrigerate until set, about 3 hours. Garnish each piece with 1 tablespoon whipped topping. Refrigerate leftovers.

OLD FASHIONED STRAWBERRY PIE

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Place one crust in a nine inch pie pan.
• Mix together sugar, flour, and cinnamon. Mix lightly through the berries. Pour filling into pastry lined pan, and dot fruit with butter or margarine. Cover with top crust, and cut slits in the top. Seal and flute the edges.
• Bake for 35 to 45 minutes, or until the crust is slightly browned.

LIGHT STRAWBERRY GELATIN PIE

Steps:

• Set aside four whole berries for garnish. Slice remaining strawberries and set aside. In a large saucepan, combine cornstarch and water until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. , Remove from the heat; stir in gelatin and sugar until dissolved. Stir in sliced strawberries. Pour into the crust. Cover and refrigerate for 2 hours or until firm., Cut reserved strawberries in half. Garnish each serving with whipped topping and a berry half.

COOL AND EASY STRAWBERRY PIE

Steps:

• Stir boiling water into dry gelatin mix in large bowl at least 2 minutes until completely dissolved. Add enough ice to cold water to measure 1 cup. Add to gelatin; stir until slightly thickened. Remove any unmelted ice.
• Add whipped topping; stir with wire whisk until well-blended. Stir in chopped strawberries. Refrigerate 20-30 minutes or until mixture is very thick and will mound. Spoon into crust.
• Refrigerate 6 hours or overnight until firm. Top with sliced strawberries. (Update: the last few times I've made this, I have coarsely chopped the strawberries for the topping. I think it is better that way instead of the big slices of strawberry.) Store in refrigerator.

STRAWBERRY GLAZED PIE

Steps:

• Mix together the sugar, water, gelatin and cornstarch in a medium large saucepan. Boil for one minute. Remove from heat.
• Fold in the sliced strawberries, toss until well coated. Pour into the graham cracker crust.
• Chill until well set. Serve topped with whipped cream.

ELEGANT LIGHT STRAWBERRY PIE

Steps:

• Bake pie shells according to package directions for a pie that will have refrigerated filling.
• In saucepan mix cornstarch, gelatin mix, pudding mix and sugar.
• Add 1 cup water and 1 cup milk, stirring to wet the dry ingredients.
• Add cream cheese, cut into chunks, and cook on low, stirring with whisk until cream cheese melts and sauce is slightly thickened.
• Remove pot from heat and stir in remaining cup of milk, stirring with a whisk to blend well.
• Pour 1/4 of sauce into each pie shell; cover with 1/4 of sliced strawberries, pressing the berries into the sauce.
• Repeat procedure making a second layer of sauce in each pie shell, ending with strawberries on top.
• Cover with plastic wrap and chill until pies are set- several hours.
• Just before serving, top each slice with a little fat-free non-dairy topping and one whole strawberry for garnish.
• NOTE: This can be made with raspberry gelatin mix and fresh raspberries.
• I've even made it with peach gelatin and fresh peaches (dipped in lemon juice to prevent discoloration), and drained.