Strawberry Frozen Pie Recipes

STRAWBERRY FROZEN PIE

Steps:

• Beat sweetened condensed milk and cream cheese together in a bowl until smooth; add whipped topping and stir until smooth. Fold strawberries into whipped topping mixture; divide between the 2 pie crusts.
• Freeze pies until solid, 2 to 3 hours.

STRAWBERRY PIE WITH FROZEN STRAWBERRIES

Steps:

• Preheat the oven to 425 degrees Fahrenheit. Fit a crust into the bottom of a 9-inch pie pan.
• In a large bowl, combine the sugar, flour, cornstarch, and cinnamon. Toss in the strawberries to coat.
• Pour the strawberry filling into the pastry-lined pie pan. Place cubes of butter over the filling.
• Cover the filling with the second pie crust, crimping the edges to seal the pie. Cut slits in the crust to allow steam to escape while baking.
• Bake the pie at 425 degrees Fahrenheit for 30 minutes. Reduce the heat to 375 degrees Fahrenheit and bake for an additional 20 minutes.
• Let the pie set for at least 2 hours before serving. Slice and enjoy!

FROZEN STRAWBERRY DAIQUIRI PIE

Steps:

• For the shortbread crust: Position an oven rack in the center of the oven, and preheat to 350 degrees F. Process the cookies, sugar, butter, rum and salt in a food processor until the texture of wet sand. Press the crumbs evenly into the bottom and up the side of a 9-inch glass pie plate. Bake until lightly browned, 8 to 10 minutes. Let cool completely on a wire rack.
• For the sorbet filling: Mix the lime juice and rum in a measuring cup; set aside. Scoop 1 pint of the sorbet onto the bottom of the cooled crust, placing scoops evenly. Let stand until spreadable, about 5 minutes. Smooth the sorbet with an offset spatula, carefully covering the bottom of the crust. Drizzle 2 tablespoons of the rum mixture very slowly over the sorbet, allowing it to soak in. Repeat with the remaining sorbet and rum mixture. Smooth the top with the spatula. Loosely cover the pie with plastic wrap, and transfer to the freezer while preparing the whipped cream.
• For the lime whipped cream: Beat the corn syrup, lime juice, rum and lime zest in a large bowl with an electric mixer on medium speed until combined. Add the heavy cream, and beat on medium-high speed until stiff peaks form. Remove the pie from the freezer, and quickly spread with the whipped cream, leaving a 1/2-inch border around the outside edge. Loosely cover the pie, and freeze until firm, at least 6 hours or overnight.
• Garnish the frozen pie with 1/2 teaspoon of lime zest before serving.

FROZEN STRAWBERRY LEMONADE PIE

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.

RHUBARB AND STRAWBERRY PIE

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• In a large bowl, mix flour and sugar. Add strawberries and chopped rhubarb. Toss with sugar and flour and let stand for 30 minutes.
• Pour filling into pie crust. Dot top with butter, and cover with top crust. Seal edges of top and bottom crust with water.
• Apply yolk to top of pie, using a pastry brush. Sprinkle with sugar. Cut small holes in top to let steam escape.
• Bake at 400 degrees F (200 degrees C), for 35 to 40 minutes, or until bubbly and brown. Cool on rack.

STRAWBERRY CREAM CHEESE PIE FOR FROZEN STRAWBERRIES

Steps:

• Thaw strawberries, reserving the juice.
• mix cream cheese, 2/3 cup Splenda, and egg until smooth.
• Pour into crust and bake for 30 minutes at 350 degrees.
• Measure juice from berries and add water to make 3/4 cup.
• Heat juice and water to boiling, then add the gelatin, stirring until dissolved.
• Combine that mixture with cornstarch and 2/3 cup Splenda in saucepan.
• Cook, stirring constantly, until mixture thickens.
• Add strawberries.
• Pour over baked cream cheese layer and chill.

FROZEN BERRY PIE

Steps:

• In a large bowl, beat the cream cheese, sugar and vanilla until smooth. Stir in strawberries. Fold in whipped topping and pecans. Pour into crusts. , Cover and freeze for 3-4 hours or until firm. Remove from the freezer 15-20 minutes before serving.

FROZEN STRAWBERRY MARGARITA PIE

Steps:

• Heat oven to 350ºF.
• Stir together all crust ingredients in medium bowl. Press onto bottom and up sides fo a 9-inch pie pan.
• Bake for 8-10 min or until lightly browned. Cool completely.
• Place strawberries in food processor bowl fitted with metal blade or a blender.
• Process on high speed until well mixed - 1 minute.
• Add ice cream, limeade, tequila and orange juice. Continue processing until well mixed.
• Spoon mixture into prepared crust. Freeze until firm - at least 4 hours if not overnight.
• Slice 4 reserved strawberries and garnish pie with whipped topping, pretzels and sliced strawberries.

FROZEN STRAWBERRY MARGARITA PIE

Steps:

• Make crust:
• Put oven rack in middle position and preheat oven to 350°F.
• Stir together graham cracker crumbs, sugar, and butter in a bowl with a fork until combined well, then press mixture evenly onto bottom and up side of a buttered 9-inch metal or glass pie plate (4-cup capacity).
• Bake 10 minutes, then cool in pie plate on a rack, about 30 minutes.
• Make filling:
• Purée strawberries, zest, lime juice, condensed milk, tequila, and liqueur in a blender until just smooth, then transfer to a large bowl.
• Beat cream in another bowl with an electric mixer at medium speed until it just holds stiff peaks. Fold one third of cream into strawberry mixture gently but thoroughly to lighten, then fold in remainder in 2 batches.
• Pour filling into crust, mounding it slightly, and freeze, uncovered, until firm, about 4 hours. Remove from freezer and let soften in refrigerator, about 40 minutes, before serving (pie should be semisoft).

STRAWBERRY ICEBOX PIE

Steps:

• For the strawberry gelatin: combine sliced strawberries and sugar in a medium heat proof (preferably metal) bowl, cover the bowl with plastic wrap, and refrigerate 18 to 24 hours.
• To make the crust: Heat oven to 325 degrees and lightly grease a 9- or 10-inch pie dish (don't use anything smaller). In a food processor combine wafers, sugar and melted butter. Process until mixture is well blended. Transfer to prepared pie dish and, using the bottom of a flat-bottomed measuring cup, press crumb mixture into an even layer on the bottom and up the sides, pressing up about 1/4-inch past the rim of the pie pan. Bake until the crust darkens slightly at the edges, 8 to 12 minutes. Transfer to a wire rack to cool.
• To make the filling: Purée 3 ounces strawberries in a food processor, blender or immersion blender until smooth. You should have about 1/4 to 1/3 cup strawberry purée. Set aside. Quarter another 2 ounces of strawberries to yield about 1/3 cup, and set aside.
• With a whisk or an electric mixer fitted with the whisk attachment, beat heavy cream and sugar until soft peaks form, 2 to 3 minutes. Whisk in strawberry purée until just combined, making sure not to over beat. Using a rubber spatula, fold in quartered strawberries. Scrape strawberry cream into the cooled pie crust and smooth the top. Press the halved vanilla wafers vertically into the filling so that it is studded throughout with wafers. Cover pie with plastic wrap or parchment paper, place on rimmed sheet pan and chill in refrigerator for at least 3 hours (and up to 3 days). The longer the pie sits, the more cakelike the cookies get.
• Once the pie has chilled, thinly slice the remaining 5 ounces of strawberries. Remove pie from refrigerator and place sliced strawberries over the filling to cover it, overlapping slightly if necessary. Place back into the refrigerator, covered, as you make the strawberry gelatin.
• Put an inch or two of water in a medium saucepan and bring water to a simmer. Place the still-covered bowl of strawberries on top of the saucepan. Be sure the water is not touching the bottom of the bowl; if so, pour some water out. Heat strawberries to release more juice, swirling the bowl occasionally (use oven mitts), for 15 minutes; they should look very juicy. Using a fine sieve, strain strawberries until there is about 2/3 cup juice. You can press gently on the berries to release more juice but don't press too hard or the gelatin will get cloudy. Save the strawberry solids for something else, like smoothies.
• Transfer about 2 tablespoons of the hot strawberry juice into a bowl and sprinkle gelatin over the top; let it sit for a few minutes to soften. Add remaining strawberry juice to gelatin mixture and whisk until completely dissolved. Whisk in lemon juice.
• With the pie still in the refrigerator on a sheet pan, pour the gelatin over the sliced strawberries (pouring the gelatin over the back over a spoon suspended over the pie can be helpful to get an even layer of gelatin over the top and doing this work while the pie is in the fridge ensures the glossiest topping and keeps everything from spilling). Let pie chill in the refrigerator, uncovered, until the gelatin sets, at least 2 hours or overnight. Serve with whipped cream dolloped on top.

FROZEN STRAWBERRY PIE

Steps:

• In a bowl, beat cream cheese until smooth. Gradually beat in lemonade concentrate. Mash berries; add to cream cheese mixture and mix well. Fold in whipped topping. Spoon into crusts., Freeze until firm. Remove from the freezer 10-15 minutes before serving. Garnish with strawberries and whipped topping if desired.