STRAWBERRY FROZEN PIE
Quick and easy! You can sub the strawberries with any other fruit you like, and it will come out great either way. You can also sub frozen strawberries if you prefer. This is also good with Oreo® crust too.
Provided by laura
Categories Desserts Pies No-Bake Pie Recipes
Time 2h10m
Yield 16
Number Of Ingredients 5
Steps:
- Beat sweetened condensed milk and cream cheese together in a bowl until smooth; add whipped topping and stir until smooth. Fold strawberries into whipped topping mixture; divide between the 2 pie crusts.
- Freeze pies until solid, 2 to 3 hours.
Nutrition Facts : Calories 427.3 calories, Carbohydrate 43.4 g, Cholesterol 39.1 mg, Fat 26.6 g, Fiber 1.3 g, Protein 6 g, SaturatedFat 15.2 g, Sodium 292 mg, Sugar 33.5 g
FROZEN STRAWBERRY LEMONADE PIE
This frozen strawberry lemonade pie just might be the ultimate summer dessert.
Provided by Food Network Kitchen
Categories dessert
Time 1h
Yield 8 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F. Pulse the graham crackers and sugar in a food processor until finely ground. Add the melted butter and pulse until the mixture looks like wet sand. Press into the bottom and up the sides of a 9-inch fluted tart pan. Place on a baking sheet and bake until lightly browned and set, 12 to 14 minutes. Let cool completely on the baking sheet.
- Meanwhile, make the filling: Bring the strawberries, raspberries, sugar and water to a boil in a small saucepan over medium-high heat. Reduce the heat and simmer until the liquid is syrupy and the fruit is very soft, 4 to 5 minutes. Strain through a fine-mesh sieve, pressing gently on the solids with a rubber spatula; discard the solids. Let the syrup cool.
- If the cream cheese is a little stiff, soften it in the microwave in 10-second intervals. Beat the cream cheese in a large bowl with a mixer on medium-high speed until smooth and creamy, about 30 seconds. Add the condensed milk and beat until smooth. Add the berry syrup and the lemon zest and juice and beat until smooth.
- In a separate large bowl, beat the heavy cream with clean beaters until medium peaks form. Gently fold the whipped cream into the cream cheese mixture using a rubber spatula until no streaks remain. Spoon the filling into the crust and spread with the back of a spoon. Cover with plastic wrap and freeze until firm, at least 4 hours.
- About 10 minutes before serving, remove the pie from the freezer to soften slightly. Make the topping: Microwave the jelly in a medium microwave-safe bowl until runny, 20 to 30 seconds, then whisk until smooth. Add the strawberries and gently stir to coat. Let macerate 10 to 15 minutes. Remove the tart from the pan and transfer to a plate. Top with the strawberry mixture.
FROZEN STRAWBERRY PIE
Gary Kleisley of Royal Palm Beach, Florida shares the recipe for refreshing Frozen Strawberry Pie. "This sweet-tart treat is well-received at church picnics and family get-togethers," Gary says.
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 3 pies (8 servings each).
Number Of Ingredients 6
Steps:
- In a bowl, beat cream cheese until smooth. Gradually beat in lemonade concentrate. Mash berries; add to cream cheese mixture and mix well. Fold in whipped topping. Spoon into crusts., Freeze until firm. Remove from the freezer 10-15 minutes before serving. Garnish with strawberries and whipped topping if desired.
Nutrition Facts : Calories 211 calories, Fat 11g fat (6g saturated fat), Cholesterol 10mg cholesterol, Sodium 150mg sodium, Carbohydrate 26g carbohydrate (19g sugars, Fiber 1g fiber), Protein 2g protein.
STRAWBERRY PIE WITH FROZEN STRAWBERRIES
Steps:
- Preheat the oven to 425 degrees Fahrenheit. Fit a crust into the bottom of a 9-inch pie pan.
- In a large bowl, combine the sugar, flour, cornstarch, and cinnamon. Toss in the strawberries to coat.
- Pour the strawberry filling into the pastry-lined pie pan. Place cubes of butter over the filling.
- Cover the filling with the second pie crust, crimping the edges to seal the pie. Cut slits in the crust to allow steam to escape while baking.
- Bake the pie at 425 degrees Fahrenheit for 30 minutes. Reduce the heat to 375 degrees Fahrenheit and bake for an additional 20 minutes.
- Let the pie set for at least 2 hours before serving. Slice and enjoy!
Nutrition Facts : Calories 412 cal
FROZEN STRAWBERRY PIE
This is all about strawberries with raspberries as a backup singer. I love them both but raspberries can make a strawberry come to life. The tang of the cream cheese mixed with the rich cream and sweetened condensed milk makes such an easy pie filling. It's like a distant cousin of the key lime pie and this one is frozen so it doesn't need the ice cream or even whipped cream to go with it.
Provided by Alex Guarnaschelli
Categories dessert
Time 7h20m
Yield 8 to 10 servings
Number Of Ingredients 13
Steps:
- For the crust: Preheat the oven to 350 degrees F. Butter the bottom and sides of a 10-inch pie dish and set side.
- In a medium bowl, combine the graham cracker crumbs, granulated sugar, ginger and melted butter. The texture should resemble wet sand. Press the crumbs into an even layer in the bottom and up the sides of the pie dish. Use the bottom of a measuring cup or glass to pack the bottom crust firmly. Bake until the crust firms up and browns lightly, 10 to 12 minutes. Remove from the oven and set aside on a rack to cool completely.
- For the filling: In the bowl of an electric mixer fitted with the whisk attachment, whip the heavy cream to stiff peaks. Transfer to a medium bowl and refrigerate.
- In the same mixing bowl of the electric mixer fitted with the paddle attachment, beat the cream cheese on medium speed until smooth. Slowly pour in the condensed milk and continue to mix until incorporated and smooth. Add the lemon zest and juice and salt and beat on medium-high speed until combined, 1 to 2 minutes. If necessary, transfer the mixture to a large bowl to allow for the whipped cream. Use a rubber spatula to fold the raspberries into the filling mix, then fold in the whipped cream.
- To assemble: Spoon the filling into the completely cooled crust. Freeze the pie for at least 6 hours, up to 12 hours.
- For the topping: In a medium bowl, toss the strawberries with the brown sugar and vinegar. Remove the pie from the freezer, top with the strawberry mixture and serve.
FROZEN STRAWBERRIES GELATIN PIE
I had a dream that a woman told me her recipe for making a pie using gelatin, frozen strawberries, a graham cracker pie crust, and cool whip. I Went out and bought the ingredients, and tried it out the next day, and here it is! Note: cook time is gelatin setting time.
Provided by Momma Zakaria
Categories Pie
Time 4h15m
Yield 8 serving(s)
Number Of Ingredients 4
Steps:
- Make gelatin according to instructions and cool until cool to touch, but not firm yet.
- Slice strawberries, and fill bottom of pie crust with some them, setting the rest aside.
- Pour liquid gelatin over strawberries, filling pie crust until 1/4 inch from the top. You most likely will not use all of the gelatin.
- Place in fridge for 3 hours.
- Spread cool whip across the top, and decorate with remaining strawberries.
- Freeze for one hour for easier cutting.
- Refreeze any uneaten portions.
Nutrition Facts : Calories 207.9, Fat 7.5, SaturatedFat 1.6, Sodium 221.4, Carbohydrate 34.3, Fiber 1.6, Sugar 23.2, Protein 2.3
FROZEN STRAWBERRY MARGARITA PIE
Categories Milk/Cream Tequila Dairy Fruit Dessert Bake Strawberry Lime Triple Sec Gourmet Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 13
Steps:
- Make crust:
- Put oven rack in middle position and preheat oven to 350°F.
- Stir together graham cracker crumbs, sugar, and butter in a bowl with a fork until combined well, then press mixture evenly onto bottom and up side of a buttered 9-inch metal or glass pie plate (4-cup capacity).
- Bake 10 minutes, then cool in pie plate on a rack, about 30 minutes.
- Make filling:
- Purée strawberries, zest, lime juice, condensed milk, tequila, and liqueur in a blender until just smooth, then transfer to a large bowl.
- Beat cream in another bowl with an electric mixer at medium speed until it just holds stiff peaks. Fold one third of cream into strawberry mixture gently but thoroughly to lighten, then fold in remainder in 2 batches.
- Pour filling into crust, mounding it slightly, and freeze, uncovered, until firm, about 4 hours. Remove from freezer and let soften in refrigerator, about 40 minutes, before serving (pie should be semisoft).
BLUEBERRY PIE WITH FROZEN BERRIES
Great pie made from frozen blueberries.
Provided by Cindy Nelson
Categories Desserts Pies Fruit Pie Recipes Blueberry Pie Recipes
Time 1h15m
Yield 8
Number Of Ingredients 12
Steps:
- Preheat the oven to 425 degrees F (220 degrees C).
- Put frozen blueberries in a pot along with sugar, cornstarch, lemon juice, and salt. Mix gently so that the blueberries will get covered with cornstarch; the cornstarch will help to thicken the pie filling. Cook over medium-high heat, stirring occasionally so it will not burn to the bottom, about 15 minutes.
- While the pie filling is cooking, combine flour, 3/4 cup butter, and salt in a large mixing bowl. Mix with a fork until crumbles form. Slowly add cold water and mix until incorporated, adding more water as needed.
- Divide dough into 2 equal pieces. Shape each piece into a ball. Roll out 1 dough ball with a rolling pin into a 10-inch circle. Transfer pie crust into a 9-inch pie dish. Trim the edge of the pie crust with scissors and crimp the rim with your fingertips and knuckles.
- Remove pie filling from heat and pour into the pie crust. Sprinkle 1 tablespoon butter pieces on top of the filling; the butter will melt and make a thin surface over the filling that will help you weave the strips of crust for the lattice on top.
- Roll the top crust into a 10-inch circle. Cut into 1/2-inch strips with a sharp paring knife or pastry wheel. Start with the longest strips and lay the first 2 in an X in the center of the pie. Alternate horizontal and vertical strips, weaving them in an over-and-under pattern. Use the shortest strips for the edges of the lattice. Fold the ends of the lattice strips under the edge of the bottom crust and flute the crust.
- Melt 1 teaspoon butter in milk by microwaving in a microwave-safe cup in 10-second intervals. Brush over the top of the pie to get a nice golden brown crust.
- Bake in the preheated oven until golden brown and bubbly, about 30 minutes.
Nutrition Facts : Calories 467 calories, Carbohydrate 68.6 g, Cholesterol 51.5 mg, Fat 20.3 g, Fiber 3.6 g, Protein 4.5 g, SaturatedFat 12.4 g, Sodium 360 mg, Sugar 33.6 g
FROZEN STRAWBERRY MARGARITA PIE
This recipe comes from Land O Lakes and is just a wonderful pie. Great on hot days. This can be made non-alcoholic by just using orange juice, but the adults LOVE this with the tequila!! Instead of having salt on the rim, the salty pretzels as the crust work in this pie!
Provided by SkinnyMinnie
Categories Pie
Time 4h15m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Heat oven to 350ºF.
- Stir together all crust ingredients in medium bowl. Press onto bottom and up sides fo a 9-inch pie pan.
- Bake for 8-10 min or until lightly browned. Cool completely.
- Place strawberries in food processor bowl fitted with metal blade or a blender.
- Process on high speed until well mixed - 1 minute.
- Add ice cream, limeade, tequila and orange juice. Continue processing until well mixed.
- Spoon mixture into prepared crust. Freeze until firm - at least 4 hours if not overnight.
- Slice 4 reserved strawberries and garnish pie with whipped topping, pretzels and sliced strawberries.
Nutrition Facts : Calories 441.7, Fat 18.9, SaturatedFat 11.9, Cholesterol 52, Sodium 499.6, Carbohydrate 64.8, Fiber 2.4, Sugar 39, Protein 6
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