Strawberrybavarianpie Recipes

STRAWBERRY BAVARIAN PIE

Steps:

• The day before making the pie, strain the yogurt by straining through a cheese cloth lined mesh strainer or using a yogurt cheese funnel.
• Discard whey and reserve the yogurt cheese for the pie.
• Wash strawberries, hull and slice.
• Sprinkle with sugar or a mixture of sugar and Splenda.
• Taste for sweetness and adjust sweetening as necessary for personal taste.
• Soften the gelatin in 1/4 cup of water for 5 minutes.
• Heat the remaining 1/2 cup water, add the gelatin and stir until dissolved.
• Gradually stir gelatin mixture into sweetened strawberries, add yogurt cheese and stir gently with a fork until well blended.
• Pour into a 9-inch prepared graham cracker pie crust that is thoroughly cooled.
• Refrigerate until firm; at least 3 to 4 hours.
• Please Note: Straining the yogurt will take 12 to 24 hours and while straining the yogurt should be placed in refrigerator for safe keeping.

BAVARIAN STRAWBERRY PIE

Steps:

• In a small bowl, combine coconut and butter. Press onto the bottom and up the sides of a greased 9-in. pie plate. Bake at 300° for 30-35 minutes or until lightly browned (cover edges loosely with foil to prevent overbrowning if necessary). Cool on a wire rack., In a large bowl, combine strawberries and sugar; let stand for 15 minutes. In a small saucepan, sprinkle gelatin over cold water; let stand for 1 minute. Cook and stir over medium heat until gelatin is dissolved; stir in lemon juice. Stir into strawberry mixture. Cool to room temperature. Fold in whipped cream. Pour into crust. Refrigerate for at least 4 hours before slicing.

BAVARIAN STRAWBERRY CREAM PIE

Steps:

• In a large bowl, crush strawberries and add sugar.
• Let stand 30 minutes.
• Pour cold water in a bowl and add the unflavored gelatin to the top.
• Let stand 5 minutes.
• Add boiling water to dissolve the gelatin; stir.
• Stir in the the strawberries and add fresh lemon juice.
• Chill the gelatin until it is the thickness of unbeaten egg whites.
• Whip the cream until firm peaks form.
• Gently fold into strawberry mixture.
• Pour into pie crust and refrigerate for at least 4 hours.

STRAWBERRY BAVARIAN PIE

Steps:

• Dissolve gelatin and sugar in boiling water. Add cold water. Chill until thickened.
• Arrange strawberries in bottom of pie shell. With electric mixer on medium, beat thickened gelatin until fluffy and doubled in volume. Blend in 1 cup of the Cool Whip. Chill until mixture mounds. Spoon berries in pie shell.
• Chill about 4 hours. Garnish with remaining Cool Whip and strawberries.

STRAWBERRY BAVARIAN

Steps:

• Important: Shake and place the evaporated milk the day before in the refrigerator. It must be very cold.Place a large bowl and beaters in the freezer for 5 minutes.
• Prepare your 4-cup mold by spraying a thin layer of oil. Or you could use 6 little containers, do not spray if using individual containers.
• Boil the water. Measure 1 cup and pour the gelatin, stir until completely dissolved.
• Beat the evaporated milk in the chilled bowl for 5 minutes on high speed, until doubled in size.
• Lower the speed to medium and add the gelatin dissolved in water.
• Beat 1 minute more.
• Pour into the prepared pan.
• Refrigerate at least 4 hours, better overnight.
• Unmold and serve with chocolate sauce or fresh strawberries.
• Keep refrigerated.