Neelys Strawberry Pie Recipes

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EASY FRESH STRAWBERRY PIE



Easy Fresh Strawberry Pie image

For my mother's birthday, I made this strawberry pie recipe instead of a cake. Since it was mid-May in Oklahoma, the berries were absolutely perfect. It was a memorable occasion for the whole family. -Josh Carter, Birmingham, Alabama

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 8 servings.

Number Of Ingredients 7

1 sheet refrigerated pie crust
3/4 cup sugar
2 tablespoons cornstarch
1 cup water
1 package (3 ounces) strawberry gelatin
4 cups sliced fresh strawberries
Whipped cream, optional

Steps:

  • Preheat oven to 450°. Unroll crust into a 9-in. pie plate. Trim edge. Line unpricked crust with a double thickness of heavy-duty foil or parchment. Bake 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack., In a small saucepan, combine the sugar, cornstarch and water until smooth. Bring to a boil; cook and stir until thickened, about 2 minutes. Remove from the heat; stir in gelatin until dissolved. Refrigerate until slightly cooled, 15-20 minutes., Meanwhile, arrange strawberries in the crust. Pour gelatin mixture over berries. Refrigerate until set. If desired, serve with whipped cream.

Nutrition Facts : Calories 264 calories, Fat 7g fat (3g saturated fat), Cholesterol 5mg cholesterol, Sodium 125mg sodium, Carbohydrate 49g carbohydrate (32g sugars, Fiber 2g fiber), Protein 2g protein.

THE NEELY'S PEANUT BUTTER PIE RECIPE - (4.5/5)



The Neely's Peanut Butter Pie Recipe - (4.5/5) image

Provided by dublinburro

Number Of Ingredients 16

Hot Fudge Sauce:
1/3 cup heavy cream
1/4 cup light brown sugar
1/4 cup light corn syrup
2 tablespoons unsweetened cocoa powder
1/8 teaspoon table salt
2 teaspoons vanilla extract
4 ounces semisweet chocolate, finely chopped
Peanut Butter Pie:
8 ounces cream cheese, at room temperature
3/4 cup confectioners' sugar, plus 2 tablespoons, divided
3/4 cup creamy peanut butter, at room temperature
1 cup heavy whipping cream, plus whipped cream, for garnish, optional
1 teaspoon vanilla extract
2 ounces shaved milk chocolate
Chopped peanuts, optional

Steps:

  • 1 (9-inch) baked chocolate cookie pie crust Sauce: Add the cream, brown sugar, corn syrup, cocoa powder, salt, and vanilla extract to a heavy-bottomed saucepan over medium heat. Reduce the heat to a simmer and add the chopped chocolate. Stir continuously until the chocolate is melted and the sauce has thickened, roughly 3 to 4 minutes. Let the sauce cool for 10 minutes before serving. Pie: In a large bowl combine the cream cheese, 3/4 cups confectioners' sugar and the peanut butter until the mixture is light and fluffy, about 3 minutes. In a separate bowl, whip the heavy cream until thick and light. Add the remaining 2 tablespoons confectioners' sugar and vanilla extract. Continue to whip until stiff peaks form. Carefully fold the whipped cream into the peanut butter mixture. Pour the batter into the pie shell, sprinkle with the shaved milk chocolate and freeze for 4 hours. If desired, serve with the hot fudge sauce, whipped cream, and chopped peanuts. Read more at: http://www.foodnetwork.com/recipes/patrick-and-gina-neely/peanut-butter-pie-recipe/index.html?oc=linkback

MY OWN STRAWBERRY RHUBARB PIE



My Own Strawberry Rhubarb Pie image

This was the first pie I ever made, and I put together the recipe from other pie recipes I found, and my own mother's input to make this recipe my own.

Provided by lf16

Categories     Desserts     Pies     Fruit Pie Recipes     Strawberry Pie Recipes

Time 5h10m

Yield 8

Number Of Ingredients 12

3 cups strawberries, cut into 1/2-inch pieces
3 cups chopped rhubarb
½ cup brown sugar
½ cup white sugar
1 teaspoon ground cinnamon
1 teaspoon ground allspice
1 tablespoon cornstarch, or as needed
¼ cup all-purpose flour
1 tablespoon butter, diced
1 recipe pastry for a 9 inch double crust pie
1 tablespoon milk
1 tablespoon white sugar

Steps:

  • Mix the strawberries, rhubarb, brown sugar, 1/2 cup of white sugar, cinnamon, allspice, cornstarch, and flour into a bowl; stir until the flour and cornstarch are smoothly combined. Let the filling stand for 30 minutes. If the filling is very juicy, add an additional tablespoon of cornstarch.
  • Preheat oven to 400 degrees F (200 degrees C).
  • Divide the pie pastry in half; roll out half into a circle on a floured work surface, and line a 9-inch pie dish with bottom crust. Roll the remaining half out into a 10-inch circle on a floured work surface, and set aside.
  • Pour the filling into the crust-lined pie dish. Scatter diced butter over the top.
  • Cut the remaining crust into 3/4-inch wide strips (use a scalloped edge pastry cutter for a prettier crust). Moisten the rim of the filled bottom crust with a bit of water, and lay the two longest strips in a cross in the middle of the pie. Working from the next longest down to the shortest strips, alternate horizontal and vertical strips, weaving the strips as you go. Press the lattice strips down onto the bottom crust edge to seal, and trim the top crust strips neatly. Brush the crust with milk, and sprinkle with 1 tablespoon of sugar. Cover pie edges with aluminum foil strips.
  • Bake pie in preheated oven for 15 minutes; lower temperature to 375 degrees F (190 degrees C), and bake until the filling is bubbling and the crust is golden brown, about 40 minutes. Remove aluminum foil about 15 minutes before end of baking. Turn off oven, and allow pie to rest for 15 minutes with the door open, and 15 more minutes with the door closed. Allow to cool completely on wire rack for several hours or overnight; filling will thicken as it sits.

Nutrition Facts : Calories 396.7 calories, Carbohydrate 59.3 g, Cholesterol 4 mg, Fat 16.8 g, Fiber 4 g, Protein 4.1 g, SaturatedFat 4.7 g, Sodium 251.5 mg, Sugar 31.1 g

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Top Asked Questions

How do you macerate strawberries for a strawberry pie?
In a large bowl, add the strawberries and 1/4 cup of the sugar and mix together. Let macerate for at least 30 minutes. Sprinkle 1/4 cup of the sugar on the bottom of the pie crust and pour the macerated strawberries on top. Pat down, so the berries come just to the edges. Sprinkle the remaining 1/4 cup sugar on top of the strawberries.
How do I make a strawberry-rhubarb pie?
A classic recipe for strawberry-rhubarb pie using either homemade or store-bought crust. Heat the oven. Arrange a rack in the middle of the oven and heat the oven to 350ºF. Prep the rhubarb and strawberries. Prep the following, placing them all in a large bowl: Discard any leaves from 1 1/4 pounds rhubarb, then dice.
What desserts do the Neelys make for comfort food?
Gina tops her banana cupcakes with molasses cream cheese frosting. Using ready-made dough helps make this strawberry pie a super-easy dessert. Pat and Gina prepare Pat's favorite roast beef with pan gravy. The Neelys make comfort food for grownups: Lobster Macaroni and Cheese.
What does strawberry rhubarb pie taste like?
Delightful on its own and even better with a scoop of cold vanilla ice cream, strawberry-rhubarb pie is practically impossible not to like. The flaky, buttery crust gives way to a tart and jammy filling, making for a not-too-sweet dessert that tingles every taste bud.

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