Fresh Strawberry Cream Pie Recipes

NO-BAKE STRAWBERRY AND CREAM PIE

Steps:

• Using a food processor, pulse graham crackers until crumbly. Mix in sugar, ground cinnamon and melted butter until crust forms.
• Press graham cracker crust into a 9-inch pie dish. Place pie crust in refrigerator.
• In a large bowl, add boiling water and gelatin powder. Stir gelatin powder until completely dissolved.Then, add 1/2 cup cold water and 1/2 cup ice cubes, stir until gelatin is slightly thickened. TIP: Let the gelatin mixture sit for a few minutes to thicken slightly before you add the cool whip otherwise it won't set up.
• Add cool whip topping to gelatin mixture and whisk together until light and fluffy. Stir in sliced strawberries. Refrigerate for 30 minutes or until mixture has thickened.
• Add strawberry pie filling to pie crust. Refrigerate for up to 6 hours or until firm. Top with cool whip and a slice strawberry.

STRAWBERRY CREAM PIE TO DIE FOR

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.

STRAWBERRY CREAM PIE

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.

FRESH STRAWBERRY PIE WITH WHIPPED CREAM

Steps:

• Preheat oven to 425°. On a floured surface, roll dough to fit a 9-in. pie plate. Trim and flute edge. Line crust with a double thickness of foil. Fill with pie weights. Bake until golden brown, 20-25 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes. Cool on a wire rack. , With a fork, mash 1 cup strawberries; set aside. Arrange remaining berries in pastry shell. , In a saucepan, combine sugar and water; cook and stir until sugar is dissolved. Add mashed strawberries and bring to a boil. Combine cornstarch and cold water until smooth. Gradually stir into strawberry mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in food coloring if desired. , Cool for 15-20 minutes, stirring occasionally. Spoon over berries in pastry. Refrigerate for at least 2 hours. Garnish with whipped topping.

FRESH STRAWBERRY PIE

Steps:

• Mix sugar, cornstarch, 1/2 c of the strawberries, crushed, water and lemon juice in a saucepan. Cook until thickened. Chill.
• Fill cooled pie shell with remaining strawberries, halved, and cover with cooked mixture.
• Top with whipped cream. Chill.

STRAWBERRY CREAM PIE RECIPE

Steps:

• Lightly grease a 9-inch pie plate. Whisk together the first 3 ingredients and 2/3 cup of the sugar in a medium-size heavy saucepan. Whisk together the half-and-half and the next 2 ingredients in a small bowl; gradually add to the cornstarch mixture, whisking constantly.
• Bring to a boil over medium, whisking constantly, and cook, whisking constantly, 1 minute. Remove from the heat, and transfer to a bowl; cover and chill 4 to 24 hours.
• Preheat the oven to 350˚F. Pulse the wafer cookies and chopped chocolate in a food processor 8 to 10 times or until finely crushed. Stir together the cookie crumb mixture, melted butter, and remaining 1/3 cup sugar; firmly press the mixture on the bottom, up sides, and onto lip of the prepared pie plate.
• Bake at 350˚F for 10 minutes. Transfer to a wire rack, and cool completely (about 30 minutes).
• Spoon the chilled half-and-half mixture into the prepared crust. Cut 8 to 10 strawberries in half, and arrange around the outer edge of the pie (leaving tops on, if desired); hull and slice the remaining strawberries, and arrange in the center of the pie.
• Cook the jelly in a small saucepan over medium 2 to 3 minutes or until melted. Remove from the heat, and stir in the liqueur. Brush the jelly mixture gently over the strawberries. Chill, uncovered, 30 minutes.

STRAWBERRY-CREAM CHEESE PIE

Steps:

• Beat cream cheese with an electric mixer until creamy. Add a little powdered sugar at a time, and beat slowly until incorporated. Mix in vanilla.
• Spread cream cheese mixture into the pie crust. Refrigerate until firm, 15 to 30 minutes.
• Meanwhile, combine 3/4 cup of the strawberries, sugar, water, and cornstarch in a blender. Blend lightly. Reserve remaining strawberries.
• Pour blended strawberry mixture into a saucepan over medium heat; stir constantly until boiling. Stir for an additional 2 minutes once it boils; it should thicken very quickly. Remove from the heat and stir a few times while cooling, about 3 minutes.
• Remove chilled pie from the refrigerator and arrange reserved strawberries on top of the cream cheese layer. Pour thickened sauce over top. Return to the refrigerator for at least 2 hours before serving.

STRAWBERRY CREAM PIE RECIPE

Steps:

• Combine graham crumbs, sugar and butter; press onto bottom and up side of 9-inch pie plate. Refrigerate until ready to use.
• Add boiling water to gelatin mix in medium bowl; stir 2 min. until completely dissolved. Beat cream cheese in large bowl with whisk until creamy. Gradually whisk in gelatin until blended. Place bowl in larger bowl filled with ice water. Let stand 5 to 8 min. or until gelatin is thickened, whisking occasionally.
• Reserve 4 large strawberries for garnish; chop remaining berries. Add 1-1/2 cups COOL WHIP to gelatin mixture; whisk until blended. Stir in chopped strawberries. Refrigerate 20 min. or until thick enough to mound; pour into crust. Refrigerate 3 hours or until firm.
• Spread remaining COOL WHIP onto top of pie to within 1 inch of edge. Cut reserved strawberries in half; use to garnish pie.