Strawberry Butter Cracker Pie Recipes

AUNT BARBARA'S STRAWBERRY PIE

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Combine graham cracker crumbs, 1/4 cup sugar, and melted butter in a mixing bowl; mix until evenly moistened and press into the bottom and sides of a 9-inch pie pan.
• Bake in the preheated oven until the crust is lightly browned and smells toasted, about 12 minutes. Remove from the oven and cool.
• Soak gelatin in cold water for 3 minutes. Heat the water and gelatin in the top of a double boiler set over simmering water, stirring frequently, until gelatin is completely dissolved.
• Beat whipping cream in a chilled glass or metal bowl until soft peaks form.
• Stir strawberries and 1/3 cup sugar together in a bowl. Pour gelatin mixture over strawberries. Gently fold in whipped cream until incorporated. Pour filling into baked pie shell and chill in the refrigerator until set, at least 2 hours.

STRAWBERRY BUTTER CRACKER PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch pie pan.
• In a large glass or metal mixing bowl, beat egg whites until foamy. Gradually add sugar, baking powder, salt and vanilla continuing to beat until whites form stiff peaks.
• Gently fold crackers and pecans into meringue mixture. Pour into pie pan.
• Bake in preheated oven for 30 minutes. Cover and refrigerate overnight.
• When ready to serve, completely cover pie with whipped topping, then arrange strawberry slices on top.

ULTIMATE STRAWBERRY CREAM PIE

Steps:

• FOR CRUST: mix crumbs and butter till evenly coated.
• press into 9" pie plate and bake at 350 degrees about 7 minutes or until just brown.
• set aside to cool.
• FOR FILLING: scald milk over medium-low heat in saucepan.
• (till bubbles start forming around the edges) BE CAREFUL NOT TO OVERCOOK!
• this will lead to a burnt aftertaste.
• In another saucepan, combine the sugar, flour, and salt.
• slowly pour in and mix the scalded milk.
• cook over medium heat stirring constantly until the custard thickens.
• when it thickens up a bit, cover and cook for two minutes longer stirring occasionally.
• take custard and pour small amount into yolks mixing thoroughly, then slowly mix in the rest of the custard.
• stir in the butter and vanilla and return to the saucepan on medium for a minute or two longer stirring constantly.
• take off heat and let cool to room temperature.
• When all is cool, take sliced strawberries and scatter into crust as thickly as looks delicious to you.
• pour the custard over the berries and refrigerate covered at least several hours till set.
• FOR TOPPING: combine cream, sugar and vanilla in bowl, beat till slightly stiff.
• stir in crushed berries and beat until stiff.
• spread evenly over top of the the pie and place back in the refrigerator covered for another hour optimally.
• Remove from fridge and arrange sliced strawberries in a circular pattern on top and serve.

STRAWBERRY CREAM CHEESE PIE WITH GRAHAM CRACKER CRUST

Steps:

• Combine strawberries, tapioca and 1/4 cup granulated sugar in 2 quart saucepan.
• Cook on medium heat, stirring constantly until mixture thickens.
• Remove from heat and let cool.
• Combine graham cracker crumbs and 1/4 cup granulated sugar.
• Add melted butter to the cracker/sugar mixture until evenly coated.
• Press into pie tins.
• Bake for about 10 minutes at 350 degrees.
• Let cool.
• Mix cream cheese, powdered sugar and vanilla until well blended.
• Whip cream until stiff.
• Fold whipped cream into cream cheese mixture.
• Pour cream cheese filling into cooled pie crusts, spreading evenly on bottoms and sides, creating a shallow depression.
• Store in refrigerator until strawberry topping is cooled.
• Carefully spoon strawberry topping into the depression previously made in the filling.
• Store in refrigerator until ready to serve.