Strawberry Almond Cream Pie Recipes

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FRESH STRAWBERRY ALMOND PIE



Fresh Strawberry Almond Pie image

The secret is in the crust! This pie is perfect when topped with whipped cream and walnuts.

Provided by Janice Papola

Categories     Desserts     Pies     Fruit Pie Recipes     Strawberry Pie Recipes

Yield 8

Number Of Ingredients 9

1 ½ cups crushed pecan shortbread cookies
¼ cup blanched slivered almonds
⅓ cup butter, melted
6 cups fresh strawberries, hulled
1 cup white sugar
3 tablespoons cornstarch
⅓ cup water
¼ teaspoon salt
½ teaspoon almond extract

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In small bowl, stir together all crust ingredients. Press on bottom and up sides of a 9-inch pie plate. Bake for 8 minutes. Cool completely.
  • Mash enough strawberries to equal 1 cup. In 2-quart saucepan, combine sugar and cornstarch. Stir in mashed berries and water. Cook over medium heat, stirring constantly, until mixture thickens and comes to a full boil (8 to 15 minutes). Boil 1 minute; remove from heat.
  • Stir in salt and almond extract; cool 10 minutes. Fill baked crust with remaining fresh strawberries; pour cooked mixture over fresh berries. Refrigerate at least 3 hours. Garnish with whipped cream and walnuts if desired.

Nutrition Facts : Calories 333.2 calories, Carbohydrate 50 g, Cholesterol 24.3 mg, Fat 14.5 g, Fiber 3 g, Protein 2.8 g, SaturatedFat 6.2 g, Sodium 218.5 mg, Sugar 30.8 g

STRAWBERRY AND ALMOND CRUMBLE



Strawberry and Almond Crumble image

Provided by Nigella Lawson : Food Network

Time 50m

Yield 6 servings

Number Of Ingredients 10

1 pound strawberries, hulled
1/4 cup caster sugar
1/4 cup almond meal/flour
4 teaspoons vanilla extract
Heaping 2/3 cup all-purpose flour
1 teaspoon baking powder
5 tablespoons cold butter, diced
1 1/4 cup sliced almonds
Scant 1/2 cup turbinado sugar
Heavy cream, to serve

Steps:

  • If I had to choose one thing that cooking could not make better, I'd have put good money that it would have been a bad (as in unripe and tasteless) strawberry. I'd almost be embarrassed even owning up to trying to improve it, were it not for the fact that I read an article by Simon Hopkinson, a revered British chef, in which he advised using said strawberries in a pie. So I did. Well, that's not quite true: I am lazier than him, so I made a crumble. I don't know what, how or why it happened, but this is a crumble of dreams. The oven doesn't, as you'd think, turn the berries into a red-tinted mush of slime, but into berry-intense bursts of tender juiciness. This is nothing short of alchemy: you take the vilest, crunchiest supermarket strawberries, top them with an almondy, buttery rubble, bake and turn them into the taste of English summer on a cold day. Naturally, serve with lashings of cream: I regard this is obligatory not optional.
  • Preheat the oven to 400 degrees F. Put the hulled strawberries into your pie dish (I use a round one) and sprinkle over them the sugar, almond meal, and vanilla extract. Give the dish a good shake or two to mix the ingredients.
  • Now for the crumble topping: put the flour and baking powder in a mixing bowl and rub in the cold, diced butter between thumb and fingers (or in a free standing mixer).When you've finished with it, it should resemble rough, pale oatmeal. Stir in the sliced almonds and turbinado sugar with a fork.
  • Tip this over the strawberry mixture, covering the strawberries in an even layer and giving a bit of a press in at the edges of the dish. Set the dish on a cookie sheet and bake in the oven for 30 minutes, by which time the crumble topping will have darkened to a pale gold and some pink-red juices will be seeping and bubbling out at the edges.
  • Let stand for 10 minutes before serving, and be sure to put a pitcher of chilled heavy cream on the table alongside.

STRAWBERRY CREAM PIE



Strawberry Cream Pie image

I found this recipe in a very old cookbook and made it for a family picnic. The pie was gone in no time. It's a perfect summertime treat.

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 6-8 servings.

Number Of Ingredients 19

1 pastry shell (9 inches), baked
1/2 cup slivered almonds, optional
FILLING:
1/2 cup sugar
3 tablespoons cornstarch
3 tablespoons all-purpose flour
1/2 teaspoon salt
2 cups milk
1 egg, lightly beaten
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract, optional
1/2 cup heavy whipping cream
GLAZE:
1/2 cup crushed strawberries
1/2 cup water
1/4 cup sugar
2 teaspoons cornstarch
3 cups fresh strawberries, halved
Whipped cream, optional

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.

Nutrition Facts : Calories 336 calories, Fat 15g fat (8g saturated fat), Cholesterol 60mg cholesterol, Sodium 292mg sodium, Carbohydrate 45g carbohydrate (26g sugars, Fiber 2g fiber), Protein 5g protein.

DANDAN'S STRAWBERRY CREAM PIE



DanDan's Strawberry Cream Pie image

A wonderfully easy recipe that even my young sister-in-law can make. She isn't the best cook in the world because she is new at it. But her family was impressed when she made this simple pie.

Provided by Rhonda Brock Fuller

Categories     Desserts     Pies     Fruit Pie Recipes     Strawberry Pie Recipes

Time 3h20m

Yield 8

Number Of Ingredients 8

1 (8 ounce) package cream cheese, softened
¼ cup white sugar
½ teaspoon vanilla extract
¾ cup sliced fresh strawberries, mashed
1 cup heavy whipping cream
¼ cup confectioners' sugar
¼ cup sliced fresh strawberries
1 (9 inch) prepared graham cracker crust

Steps:

  • Mix cream cheese, white sugar, and vanilla extract in a large bowl until smooth. Stir 3/4 cup mashed strawberries into cream cheese mixture.
  • Beat heavy cream and confectioners' sugar in a glass or metal bowl until stiff peaks form. Lift your beater or whisk straight up: the cream will form sharp peaks. Fold whipped cream into cream cheese mixture until evenly mixed; fold in remaining 1/4 cup sliced strawberries.
  • Spoon strawberry mixture into graham cracker crust. Chill at least 3 hours before serving.

Nutrition Facts : Calories 394.8 calories, Carbohydrate 32.8 g, Cholesterol 71.6 mg, Fat 28.3 g, Fiber 0.9 g, Protein 4.1 g, SaturatedFat 14.6 g, Sodium 265 mg, Sugar 22.7 g

STRAWBERRY ICEBOX PIE WITH ALMOND CRUST



Strawberry Icebox Pie with Almond Crust image

Categories     Milk/Cream     Dessert     Strawberry     Almond     Summer     Chill     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes 6 servings

Number Of Ingredients 12

Crust
1 cup slivered almonds, toasted
1/2 cup graham cracker crumbs
1/4 cup sugar
6 tablespoons (3/4 stick) unsalted butter, melted
Filling
5 cups quartered hulled strawberries (about 24 ounces)
1 cup sugar
1/4 cup cornstarch
2 tablespoons fresh lemon juice
2 teaspoons grated orange peel
1 1/2 cups chilled whipping cream

Steps:

  • For crust:
  • Position rack in center of oven; preheat to 350°F. Butter 9-inch-diameter glass pie dish. Coarsely chop almonds in processor. Add graham cracker crumbs and sugar; process until finely ground. Add butter; process until evenly moistened. Press crumb mixture onto bottom and up sides of prepared pie dish.
  • Bake crust until set, about 12 minutes. Cool completely on rack.
  • For filling:
  • Place 2 cups strawberries in medium saucepan. Mash strawberries with potato masher until chunky. Add sugar, cornstarch, and lemon juice. Stir over medium-high heat until sugar dissolves and mixture boils and thickens, about 3 minutes. Transfer mixture to bowl. Cool to room temperature. Stir in remaining 3 cups strawberries and grated orange peel. Mound filling in crust. Chill pie until cold and set, at least 2 hours and up to 6 hours.
  • Using electric mixer, beat cream in large bowl until peaks form. Spread whipped cream decoratively over filling. Cut pie into wedges and serve.

ALMOND CREAM PIE



Almond Cream Pie image

Fill a chocolate crust with this Almond Cream Pie for a unique dessert idea!

Provided by My Food and Family

Categories     Dairy

Time 4h25m

Yield 8 servings

Number Of Ingredients 9

8 chocolate graham crackers, finely crushed (about 1-1/4 cups)
1 cup sugar, divided
1/3 cup butter, melted
6 Tbsp. cornstarch
3 cups milk, divided
3 eggs, separated
1 tsp. almond extract
1/4 cup chopped toasted slivered almonds
2 oz. BAKER'S Semi-Sweet Chocolate

Steps:

  • Heat oven to 375°F.
  • Combine graham crumbs, 1/3 cup sugar and butter; press onto bottom and up side of 9-inch pie plate. Bake 10 min. Remove from oven; reduce oven temperature to 350°F.
  • Combine 1/2 cup of the remaining sugar and cornstarch in small bowl. Stir in 1/2 cup milk. Beat egg yolks until blended; stir into cornstarch mixture. Bring remaining milk just to boil in medium saucepan on medium heat. Gradually add cornstarch mixture, mixing well after each addition. Cook on low heat 5 min. or until thickened, stirring frequently. Remove from heat. Stir in almond extract. Pour into crust.
  • Beat egg whites in large bowl with mixer on high speed until foamy. Gradually add remaining sugar, beating constantly until stiff peaks form. Spread over pie filling, sealing egg white mixture to edge of crust.
  • Bake 12 to 15 min. or until lightly browned. Cool completely. Refrigerate 3 hours.
  • Melt chocolate as directed on package; drizzle over pie. Sprinkle with nuts.

Nutrition Facts : Calories 380, Fat 17 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 95 mg, Sodium 240 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 8 g

ALMOND CREAM PIE



Almond Cream Pie image

I havent actually made this one yet, but it seems good. Right now I just want to share it. Will post an update once I manage to do it. Its from Cucina.

Provided by Pinaygourmet 345142

Categories     Pie

Time 1h35m

Yield 6 serving(s)

Number Of Ingredients 14

2 1/4 cups flour, sifted
1/2 teaspoon salt
1/3 cup very cold butter, in pieces
1 cup ground almonds
1/3 cup sugar
1/3 cup cold water
1/3 cup flour
1/2 teaspoon salt
1/3 cup softened butter
1/3 cup sugar
1/2 cup ground almonds
1 1/2 cups milk
2 egg yolks
1/2 cup sliced almonds

Steps:

  • Prepare the Crust:.
  • Preheat the oven to 375°F.
  • Place the sifted flour, salt and butter in a bowl and use your fingertips to rub the butter into the flour until the mixture has an even, granular texture. Add the powdered sugar and blend. Sprinkle with the water, mix gently and gather together to form a ball. Cover in plastic wrap and refrigerate for 15 minutes.
  • Butter a 20.5 cm (8 in.) tart pan with a removable bottom.
  • Roll out the dough to a thickness of .5cm and place it over the pan without stretching. Press well into the bottom and up the sides, then roll the rolling pin firmly over the top to trim the excess. Prick with a fork and bake for 10 minutes.
  • Prepare the filling:.
  • In a saucepan over medium- low heat, make a roux by melting the butter and stirring in the flour with a wooden spoon. In a separate saucepan, bring the milk, salt and sugar to a boil.
  • Add the hot milk to the roux a little at a time, whisking constantly until the mixture is smooth. Continue whisking and cooking over low heat for 5 minutes, until thick.
  • Remove from heat and add the egg yolks and powdered almonds, whisking briskly. Do not allow the filling to boil after the egg yolks are added, or it will separate.
  • Pour the filling into the pre-cooked pie shell. Sprinkle the sliced almonds over the top and bake for 20 minutes, or until the top is nicely browned. Cool completely and sprinkle with powdered sugar, if desired.

Nutrition Facts : Calories 699.5, Fat 40.5, SaturatedFat 16.1, Cholesterol 125.7, Sodium 566.7, Carbohydrate 72.5, Fiber 5.2, Sugar 23.9, Protein 15.3

STRAWBERRY ALMOND CREAM PIE



STRAWBERRY ALMOND CREAM PIE image

Categories     Fruit     Nut     Dessert     Freeze/Chill     Low Cal

Yield 8

Number Of Ingredients 5

Fresh whole strawberries- one quart
Strawberry jam - one cup
Sciced almonds - one cup, lightly toasted
One pie crust or graham cracker crust (Homemade or premade)
One recipe almond cream filling

Steps:

  • Make filling first Ingredients for almond filling: 1/4 c Butter 1 c Almond paste 1 c Fat Free Coffe Creamer 1/2 c Sugar 1/2 c Toasted almonds, ground 6 Egg yolks 1 ts Vanilla Instructions: Cream butter until it is soft. Add almond paste a little at a time, alternating with milk. Stir in sugar and ground nuts. Cook over medium heat, stirring constantly until cream thickens. Stir a few tablespoons of hot, thickened cream into egg yolks. Then pour egg-yolk mixture into remaining cream, stirring briskly. Return to low heat. Continue to cook and stir until cream thickens a little more, being careful not to let it boil. When mixture is cool, add vanilla. Line the pie crust with toasted sliced almonds and bake per instructions. Cool slightly. Fill with almond cream. let chill 20 minutes. Wash and destem strawberries and arrange on top of filling point side up. Puree strawberry jam and heat until thinned. Drizzle over strawberries and chill for several hours before serving.

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Preheat oven to 350°.To prepare crust, place crackers in a food processor; process until crumbly. Add 2 tablespoons sugar, butter, and water; pulse just until moist.
From crecipe.com


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