Strawberry Fudge Pie Recipes
STRAWBERRY FUDGE
This recipe is healthier than chocolate fudge and just as tasty.
Provided by Vandhana
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 35m
Yield 12
Number Of Ingredients 5
Steps:
- Butter a 9x9 inch dish.
- Combine milk, sugar and butter in a large saucepan over medium heat; boil. Stir in strawberries and lemon juice. Heat, stirring constantly, to between 234 and 240 degrees F (112 to 116 degrees C), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface.
- Remove from heat and quickly spread in prepared pan. Let cool before cutting and serving.
Nutrition Facts : Calories 261.1 calories, Carbohydrate 55.2 g, Cholesterol 14.2 mg, Fat 4.4 g, Fiber 0.5 g, Protein 2.3 g, SaturatedFat 2.7 g, Sodium 47.3 mg, Sugar 54.4 g
STRAWBERRY FUDGE PIE
Check out this strawberry fudge pie baked with Pillsbury® refrigerated pie crusts - a lavish treat
Provided by Debra Russell
Categories Fruit Desserts
Time 3h50m
Number Of Ingredients 15
Steps:
- 1. Heat oven to 350°F. Place pie crust in 9-inch glass pie pan as directed on package for one-crust filled pie
- 2. In large bowl, combine all brownie layer ingredients; beat 50 strokes with spoon. Spread in bottom of crust-lined pan.
- 3. Bake at 350°F. for 30 to 35 minutes or until top is shiny and center is set. If necessary, cover edge of crust with strips of foil after 15 to 20 minutes of baking to prevent excessive browning
- 4. Meanwhile, in small bowl, combine cream cheese, sugar, vanilla and 1 egg; beat until smooth. Working quickly, drop cream cheese mixture by small spoonfuls over partially baked brownies; carefully spread to cover brownie layer. Bake an additional 18 to 20 minutes or until cream cheese is set. Cool at least 1 hour.
- 5. Arrange strawberry halves, cut side down, over top of cream cheese layer. Refrigerate 1 hour or until serving time. Immediately before serving, place ice cream topping in small microwave-safe dish. Microwave on DEFROST for 45 seconds. Spoon into small resealable plastic bag; seal bag. Cut small hole in bottom corner of bag; squeeze bag to drizzle topping over pie. Store in refrigerator.
STRAWBERRY FUDGE PIE
This pie can be made a head of time and frozen without the strawberries and fudge topping for up to 2 weeks. Bring to room temp and decorate it before serving.
Provided by Karen From Colorado
Categories Pie
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees.
- Combine fudge mix, oil, water and 1 egg in a large bowl.
- Beat 50 strokes with a spoon.
- Spread in the bottom of a crust lined pan.
- Bake 30 to 35 minutes or until top is shiney and center is set; covering edges with foil after 15 or 20 minutes to prevent over browning if necessary.
- Meanwhile, combine cream cheese, sugar, vanilla and 1 egg in a small bowl.
- Beat until smooth.
- Quickly drop cream cheese mixture by small spoonfuls over partially baked brownies; carefully spread to cover brownie layer.
- Bake an additional 18 to 20 minutes or until cream cheese is set.
- Cool at least an hour.
- Arrange strawberry halves, cut side down over the cream cheese layer.
- Chill for one hour or until serving time.
- Immediately before serving, place ice cream topping in a small microwave dish.
- Microwave on defrost for 45 seconds.
- Spoon into a small resealable bag and seal.
- Cut a small hole in the bottom corner of the bag.
- Squeeze to drizzle topping over pie.
- Store in the refrigerator.
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- Once it's fully melted and combined, take the pan off the heat and stir in the icing sugar, pink food colouring and strawberry flavouring
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- Mix melted butter, sugar, salt, and graham cracker crumbs in a medium bowl and stir with a fork. Pour into prepared pan and press with your hands to form the crust. Spread with strawberry ice cream topping and chill until fudge is ready.
- Add white chocolate chips and sweetened condensed milk to a medium saucepan and heat over low heat. Stir continuously until milk and chips are melted together. It will take several minutes. Do not walk away from the stove. The mixture may look semi-curdled or like it’s not going to melt together, but it will. (It will be thicker than your traditional easy fudge because there are more chips in this recipe.)
- Once the chips and milk are melted together, turn off heat and stir in Bacardi. The mixture will become smooth. Pour over prepared crust and cool for 30 minutes on the counter. Then place in fridge until completely cool, several hours. The fudge will be soft when you cut it. Store in refrigerator.
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- In a medium bowl stir together the crushed wafers and melted margarine or butter. Turn the chocolate crumb mixture into a 9-inch pie plate. Spread crumb mixture evenly in pie plate. Press on bottom and sides to form a firm, even crust. Chill about 1 hour until firm.
- In a medium mixing bowl soften chocolate or coffee-flavored ice cream, using a wooden spoon to stir and press against side of bowl. Spread softened chocolate or coffee-flavored ice cream evenly atop cookie crust; sprinkle with toasted almonds. Freeze until firm (about 1 hour).
- In a clean bowl soften strawberry ice cream as described above. Remove pie from freezer and spread strawberry ice cream atop almond layer. Return to freezer.
- In a small saucepan heat and stir the fudge topping just until heated through. Cool the topping slightly. Remove the pie from the freezer and drizzle the top of pie with fudge topping in a lacy design. Return to freezer immediately. Freeze for 4 hours or until firm.
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- Heat oven to 450°F. Make pie crust as directed on box for One-Crust Baked Shell using 9-inch glass pie pan. Bake 9 to 11 minutes or until lightly browned. Cool completely, about 15 minutes.
- In small bowl, beat cream cheese and icing sugar with electric mixer on medium speed until smooth. Carefully spread over chocolate layer in shell.
- In medium bowl, gently mix strawberries and pie glaze. Spoon evenly over cream cheese layer. Refrigerate until firm, about 1 hour.
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- Bake at 350°F. for 30 to 35 minutes or until top is shiny and center is set. If necessary, cover edge of crust with strips of foil after 15 to 20 minutes of baking to prevent excessive browning.
- Meanwhile, in small bowl, combine cream cheese, sugar, vanilla and 1 egg; beat until smooth. Working quickly, drop cream cheese mixture by small spoonfuls over partially baked brownies; carefully spread to cover brownie layer. Bake an additional 18 to 20 minutes or until cream cheese is set. Cool at least 1 hour.
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