Royal Crown Strawberry Pie Recipes

STRAWBERRY PIE

Steps:

• Mix cream cheese and confectioners sugar.
• Fold in Cool Whip.
• Add strawberries and mix with a spoon, just until mixed in good, be gentle in order not to mash strawberries.
• Spoon into pie crust and chill for at least 3 hours.

ROYAL PRINCESS CROWN CAKE

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Make and bake cake as directed on box for 13x9-inch pan. Cool 10 minutes. Run knife around sides of pan to loosen cake; remove from pan to cooling rack. Cool completely, about 1 hour. Place cake in freezer 30 minutes before cutting to reduce crumbs.
• In large bowl, mix frosting with 7 drops pink food color and 3 drops purple food color. Reserve 1/4 cup of the frosting in small bowl.
• Place cake top side up on tray or cardboard. Place crown diagram on cake (template can be found under the Tips below); using serrated knife, cut crown shape from cake using diagram as a guide.
• Frost with thin layer of frosting to seal in crumbs. Freeze about 30 minutes to set frosting. Frost entire cake with remaining frosting.
• Place pink ball-shaped candies in horizontal row 1 inch from base of crown. Sprinkle some of the rock candy in the inch between ball-shaped candies and base of crown. Place remaining rock candy on points of crown. Sprinkle cake with pink decorator sugar crystals.
• Add 4 or 5 more drops purple food color to reserved 1/4 cup frosting. Place frosting in resealable food-storage plastic bag. Cut off small corner of bag. Pipe frosting to make desired number on cake. Store loosely covered at room temperature.

ROYAL CROWN STRAWBERRY PIE

Steps:

• Preheat oven to 450 degrees F.
• Unroll one pie crust onto a lightly floured surface. Remove bottom from springform pan and place on top of rolled out dough. Using a paring knife, cut a circle about 1" larger than the springform pan bottom. Attach the springform pan and place dough into the bottom. Press up the sides of the pan.
• Cut enough pieces of parchment about 4" wide to go around the springform pan.
• Unlatch the springform pan collar and place the parchment around the dough. Lock the latch back into place.
• Unroll the second pie crust and place the stencil on top. Trim with a paring knife. Transfer to a parchment-lined baking sheet. Repeat with remaining dough until you have enough to go all the way around the springform pan, about 27".
• Generously spray the parchment with nonstick spray and carefully place the crown cutouts around the inside of the pan. Be sure to overlap and press the pieces, trimming away the dough if needed. If the points fall, spray on more nonstick spray.
• Crinkle up enough aluminum foil to fill up the center of the crown and keep the points in place. Place on a sheet pan and place in the freezer for 30 minutes.
• Bake pie for 10 minutes until golden brown. Let cool completely. Carefully remove aluminum.
• Spray M&M's with gold edible spray. Spray crown completely with silver metallic spray. Transfer buttercream to a piping bag with a #823 star tip. Pipe a star onto a crown tip and press an M&M's into the center, repeating all the way around.
• For the filling: Measure 2 cups halved strawberries and place in a food processor. Pulse 2-3 times to crush the berries, but still leave them in medium pieces.
• In a medium saucepan over medium heat, whisk to combine sugar, cornstarch, water and lemon juice and stir in crushed berries. Bring liquid to a boil, stirring often, and cook until thickened, about 2 minutes. Add splash of elderflower cordial. Remove from heat and let cool about 20-30 minutes, then fold in remaining berries. Let cool completely then refrigerate for 3-4 hours or until set.
• Spoon strawberry filling into the cooled crust. In a large bowl, whisk heavy cream and confectioners sugar to stiff peaks. Spoon into center of pie and garnish with a small circle of strawberries, placing them into the whipped cream.

FROZEN STRAWBERRY PIE

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.