STRAWBERRY LEMONADE PIE
This lemon meringue pie filled with a homemade strawberry compote tastes like strawberry lemonade - perfect for summer.
Provided by David Dennis
Categories Desserts Pies Fruit Pie Recipes Strawberry Pie Recipes
Time 3h5m
Yield 9
Number Of Ingredients 20
Steps:
- Whisk flour, sugar, and salt together in a large mixing bowl for the crust until well combined. Add butter and shortening and mix until pea-sized crumbs form. Drizzle in water 1 tablespoon at a time and gently mix until dough starts to come together. Turn dough onto a lightly floured surface and pack into a ball. Cut dough in half and flatten into 2 discs. Cover each tightly with plastic wrap and refrigerate for at least 1 hour.
- Preheat the oven to 400 degrees F (200 degrees C).
- Roll out 1 piece of dough to fit a pie pan, reserving the second piece for another use. Prick the bottom using a fork to prevent bubbles. Line dough with parchment paper or aluminum foil, making sure to cover bottom and sides. Fill crust with pie weights, dried beans, or dry rice to weigh it down.
- Bake crust in the preheated oven until golden brown and cooked through, 15 to 20 minutes.
- Remove crust from the oven, leaving oven on. Remove pie weights and liner and return crust to the oven. Bake 15 to 20 minutes more.
- Meanwhile, combine strawberries, sugar, and lemon juice in a saucepan over medium heat. Cook until strawberries are rendered down, 10 to 20 minutes. Remove from heat.
- Whisk water, sugar, cornstarch, and salt together in a saucepan until dissolved. Reserve 4 tablespoons of cornstarch slurry in a bowl. Heat the saucepan over high heat until mixture turns clear and thickens, about 5 minutes. Add egg yolks, lemon juice, butter, and lemon zest and whisk until butter is melted, about 3 minutes more. Add reserved slurry 1 tablespoon at a time until filling mixture is thick again.
- Pour hot filling into baked pie crust. Cover filling with strawberry compote.
- Place egg whites in a large mixing bowl and beat using an electric mixer on high speed until bubbles start to appear. Add cream of tartar and continue to mix on high speed until soft peaks form. Reduce mixer speed to medium and add sugar slowly until fully integrated. Return mixer to high speed and mix meringue until stiff peaks form.
- Cover pie with meringue fully to seal in all filling.
- Preheat the oven to 300 degrees F (150 degrees C).
- Bake pie in the preheated oven for 45 minutes until meringue topping is firm and lightly browned. Remove from oven and use a blow torch to toast the peaks to a dark brown.
Nutrition Facts : Calories 670 calories, Carbohydrate 98.7 g, Cholesterol 151.1 mg, Fat 28.5 g, Fiber 2.7 g, Protein 8.3 g, SaturatedFat 12.7 g, Sodium 397.1 mg, Sugar 61.5 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.
FLUFFY LEMON-STRAWBERRY PIE
Bring Fluffy Lemon-Strawberry Pie to your next get together. This lemon-strawberry pie has a shortbread crust and sliced berries-a real showstopper!
Provided by My Food and Family
Categories Pie
Time 3h10m
Yield 10 servings
Number Of Ingredients 6
Steps:
- Beat cream cheese in large bowl with whisk until creamy. Gradually beat in milk until blended. Add pudding mixes; beat 2 min. Stir in half the COOL WHIP.
- Spoon into crust; top with remaining COOL WHIP.
- Refrigerate 3 hours or until firm. Top with strawberries just before serving.
Nutrition Facts : Calories 280, Fat 14 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 20 mg, Sodium 360 mg, Carbohydrate 38 g, Fiber 0 g, Sugar 28 g, Protein 3 g
EASY STRAWBERRY LEMONADE FREEZER PIE
Three simple ingredients mixed together and spread into a graham crust make magic while your freezer does the all the work. Prep this pie ahead and freeze it overnight or even longer. Feel free to vary the fruit if you'd like! -Debbie Glasscock, Conway, Arkansas
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 8 servings.
Number Of Ingredients 5
Steps:
- In a large bowl, combine strawberries (with juices) and pudding mix; let stand until slightly thickened, about 5 minutes. Fold in whipped topping. Spread into crust., Freeze at least 8 hours or overnight. Let stand 5-10 minutes before serving. If desired, serve with additional whipped topping and strawberries.
Nutrition Facts : Calories 306 calories, Fat 10g fat (6g saturated fat), Cholesterol 0 cholesterol, Sodium 273mg sodium, Carbohydrate 51g carbohydrate (45g sugars, Fiber 2g fiber), Protein 1g protein.
STRAWBERRY-LEMON PIE
This pie combines sweet strawberries with a hint of lemon... a fresh, summery combination sure to please everyone.
Provided by Julie
Categories Desserts Pies Fruit Pie Recipes Strawberry Pie Recipes
Time 3h30m
Yield 8
Number Of Ingredients 13
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a 9-inch pie pan.
- Mix flour, sugar, and salt together in a bowl. Add oil and milk. Stir until a crumbly mixture forms. Press evenly into the prepared pan, finishing with a plain rim or edge.
- Combine milk and gelatin in a saucepan. Stir together over low heat, gradually stirring in sugar, until completely dissolved. Add lemon zest and juice. Remove from heat and cool, 15 to 20 minutes.
- Meanwhile, whip cream in a bowl with an electric mixer at medium speed until stiff peaks form; fold into the cooled gelatin mixture. Spoon into the pie crust and cover with strawberries.
- Bake in the preheated oven until set, 30 to 40 minutes. Remove from the oven and let cool to room temperature, 20 to 30 minutes, before chilling until firm, 2 to 3 hours. Dust lightly with powdered sugar and garnish with mint.
Nutrition Facts : Calories 543.5 calories, Carbohydrate 51.1 g, Cholesterol 83.2 mg, Fat 32 g, Fiber 2.4 g, Protein 15.6 g, SaturatedFat 15.4 g, Sodium 202.3 mg, Sugar 29.1 g
MINTY STRAWBERRY LEMON PIE
Learn how to make a Minty Strawberry Lemon Pie for a summer dessert. Enjoy flavors of fresh mint combined with strawberry JELL-O, lemon zest & COOL WHIP!
Provided by My Food and Family
Categories Recipes
Time 4h20m
Yield 8 servings
Number Of Ingredients 9
Steps:
- Bring 3/4 cup water and mint to boil in small saucepan. Remove from heat; let stand 1 min. Strain liquid into bowl; discard mint. Bring strained liquid back to boil.
- Add boiling strained liquid to gelatin mix in large bowl; stir 2 min. until completely dissolved. Stir in lemon zest and juice. Add enough ice to cold water to measure 1 cup. Add to gelatin; stir until slightly thickened. Remove any unmelted ice.
- Stir in 2 cups COOL WHIP with whisk until blended. Add strawberries; stir. Refrigerate 30 min. or until mixture is thick enough to mound. Spoon into crust.
- Refrigerate 4 hours or until firm. Serve topped with remaining COOL WHIP.
Nutrition Facts : Calories 210, Fat 9 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 0 mg, Sodium 160 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 2 g
STRAWBERRY-LEMON PIE
Make and share this Strawberry-Lemon Pie recipe from Food.com.
Provided by KathyP53
Categories Pie
Time 12h14m
Yield 1 9" deep-dish pie
Number Of Ingredients 13
Steps:
- Preheat oven to 425 degrees.
- On a lightly floured surface, unroll pie crusts. and stack one on top of the other. Roll together into a 14" circle. Press crusts into a 9" deep-dish pie plate, crimping edges if desired. Line crust with parchment paper, and fill with pie weights. Bake for 12 minutes. Remove parchment and pie weights, and bake 2 minutes more. Let cool.
- Prepare strawberry gelatin according to package directions. Let stand for 10 minutes.
- Line bottom of crust with strawberries, cut sides down. Pour gelatin mixture over strawberries. Cover, and refrigerate for at least 4 hours.
- In the top of a double boiler, whisk together eggs, egg yolks, and next 3 ingredients. Place over simmering water, and cook, whisking constantly, for 10 minutes or until a candy thermometer registers 160 degress.
- Remove from heat; stir in butter, lemon zest, and gelatin. Let cool for 30 minutes.
- Spread lemon curd evenly over gelatin. Refrigerate for at least 8 hours or until set.
- In a large bowl, beat cream with a mixer at high speed until stiff peaks form; add confectioners' sugar and lemon zest, beating until combined. Spread over lemon curd. Garnish with strawberries and lemon slices, if desired.
Nutrition Facts : Calories 6582.8, Fat 428.3, SaturatedFat 220.4, Cholesterol 2676.2, Sodium 2731.6, Carbohydrate 617.5, Fiber 19.4, Sugar 369.1, Protein 93.6
STRAWBERRY LEMONADE PIE RECIPE BY TASTY
Here's what you need: whole wheat pastry flour, freeze-dried strawberry, organic granulated sugar, pink himalayan salt, unsalted butter, ice water, fresh strawberry , lemon curd, cornstarch, large egg, turbinado sugar
Provided by Crystal Hatch
Categories Desserts
Yield 8 servings
Number Of Ingredients 11
Steps:
- In a food processor, combine the flour, freeze-dried strawberries, sugar, and 1 teaspoon of salt. Pulse until the strawberries are fully incorporated into the flour.
- Add the butter and pulse until it breaks down into pea-sized pieces. Do not over-mix.
- Add the ice water 1 tablespoon at a time, pulsing between each addition, until the dough just holds together.
- Transfer the dough to a clean work surface and divide into 2 discs, one slightly larger than the other. Cover with plastic wrap and chill in the refrigerator while you prepare the filling.
- In a medium pot over medium heat, combine the sliced strawberries, lemon curd, and a pinch of salt. Bring to a light boil, stirring occasionally.
- Add the cornstarch slurry and simmer for 5-10 minutes, or until the filling thickens. Remove from the heat and let cool.
- Preheat the oven to 350°F (180°C).
- Remove the larger disc of dough from the fridge and sprinkle with flour. Roll out to about ⅛ inch (3 mm) thick and transfer to a greased 9½-inch (24-cm) pie dish, pressing down to form the bottom crust. Cut off any excess dough around the edges and set aside. Chill the bottom crust while you roll out the top.
- Roll out the smaller dough disc. Cut 6 1-inch-wide (2-cm) strips from the dough and place on a parchment-lined baking sheet. Combine all of the excess dough, re-roll it, and use a cookie cutter to cut out shapes of your choosing. Add to the baking sheet and chill the strips and shapes for 5 minutes.
- Remove the bottom crust from the fridge and poke holes all over the bottom with a fork. Pour the strawberry filling into the crust.
- Lay 3 of the dough strips vertically and evenly spaced across the top of the pie, and lay the other 3 horizontally. Place a cutout shape at the intersection of every vertical and horizontal strip. Trim the edges of the dough, then crimp with a fork all the way around.
- Brush the crust with the beaten egg, then sprinkle with turbinado sugar.
- Bake for 30-40 minutes, or until the crust is golden brown.
- Let cool, then chill in the refrigerator until ready to serve.
- Enjoy!
Nutrition Facts : Calories 523 calories, Carbohydrate 71 grams, Fat 22 grams, Fiber 10 grams, Protein 9 grams, Sugar 26 grams
STRAWBERRY-LEMONADE ANGEL PIE
This strawberry, cream, and meringue confection is so gorgeous, it can take the place of any floral centerpiece on your table. It's similar to a pavlova, but the meringue base is formed into a pretty shell and the strawberry filling is cooked with a little gelatin to make this stunner sliceable.
Provided by Sarah Carey
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 6h20m
Yield Serves 8 to 10
Number Of Ingredients 12
Steps:
- Crust: Preheat oven to 300°F with a rack in center. Lightly brush a 9-inch pie dish with butter. Beat egg whites and cold water on high speed until foamy, about 30 seconds. Add cream of tartar and continue to beat until soft peaks form, about 1 minute. Gradually add sugar and beat until thick, glossy peaks form, about 5 minutes.
- Spread meringue into an even layer along bottom and up sides of prepared pie dish to form crust. (Don't spread past rim, or it will fall over edges during baking.) Bake until crisp and light golden on outside, 40 to 45 minutes. Turn off oven and let cool in oven 1 hour, then transfer to a wire rack and let cool completely.
- Filling: Meanwhile, add enough water to lemon juice to yield 1/2 cup (about 2 tablespoons plus 1 teaspoon). Combine gelatin and 1 tablespoon lemon mixture in a small bowl.
- In a medium saucepan, combine sugar, 2 cups strawberries, and salt. Using a potato masher, gently mash berries. Bring to a boil over high heat, then reduce heat to medium-low and simmer, stirring frequently, until mixture is juicy, about 5 minutes. Whisk cornstarch into remaining lemon mixture; stir into pan with berries and return to a boil.
- Cook until liquid is very thick and clear, about 1 minute. Stir in gelatin mixture, reduce heat to low, and cook, stirring, until gelatin is fully dissolved, 30 seconds. Remove from heat and let cool 5 minutes. Stir in remaining berries and pour into cooled crust. Refrigerate until set, at least 3 hours or, covered, up to 1 day. Top with whipped cream and whole or halved berries just before serving.
STRAWBERRY LEMON MERINGUE PIE
If you like lemon meringue pie you'll love this summer strawberry twist!! Simply layer slices of fresh strawberries over our easy lemon filling, top with meringue and bake -
Provided by Chef mariajane
Categories Pie
Time 50m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 325°F.
- Beat egg yolks. Whisk in sweetened condensed milk, lemon juice and lemon zest. Pour into prepared crust.
- Bake in preheated oven 25 minutes. Remove from oven. Increase oven temperature to 350°F.
- Place sliced strawberries over baked filling.
- Beat egg whites with cream of tartar until foamy; gradually add sugar, beating until stiff peaks form, but not dry. Spread meringue on top of strawberries, sealing carefully to edge of crust.
- Return to oven and bake for 10 minutes or until meringue is golden brown. Cool. Chill before serving, if desired,.
Nutrition Facts : Calories 333.6, Fat 13.8, SaturatedFat 5, Cholesterol 94.9, Sodium 207.1, Carbohydrate 46.3, Fiber 1.2, Sugar 33.5, Protein 7.7
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A SWEET SUNSHINE BY THE SLICE STRAWBERRY AND LEMON PIE
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5/5 (1)Total Time 9 hrs 45 minsCategory DessertCalories 527 per serving
- Heat oven to 350°F. Have a pie crust at the ready. If using pastry dough crust, blind-bake while preparing the strawberry lemon custard.
- Add the strawberry chunks to the bowl of a food processor and pulse until only small pieces remain but the mixture is not completely pureed, about 3 to 4 pulses. Pour the berries into a sieve and allow to drain.
- No more than 2 hours before serving so as not to allow the strawberry juice to weep into the lemon curd, arrange the strawberry halves, points outward and upward, by leaning them on the crust at the outer edge of the filling. Continue arranging the slices in layers slightly overlapping them like shingles. You can choose to cover the entire top of the pie with strawberry slices or leave some of the lemon curd exposed.
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- Preheat your oven to 425°. Roll out the double pie crust into two 1/8" thick pieces. Cut the crust into eight 5-6" circles. Press the crust into 8 greased mini pie tins. Pinch the edges oof the crust and poke holes in the bottom using a fork. (This will prevent large bubbles forming in the crust.) Brush with the beaten egg white over the crust and bake at 425° for 10-15 minutes, or until golden brown. Allow to cool to room temperature.
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