STRAWBERRY SATIN PIE
Creamy filling with fresh strawberries and strawberry glaze. Does it get any better? The hours in the prep time reflect chilling time.
Provided by CoffeeMom
Categories Dessert
Time 4h35m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- To make the Creamy Satin Filling-.
- Combine sugar, cornstarch, flour, and salt in a saucepan. Gradually stir in milk.
- Bring to boiling, stirring constantly. Lower heat, cook and stir until thick and bubbly. Stir a litle of the hot mixture into the beaten egg; return it to the remaining hot mixture.
- Bring to just a boil, stirring constantly. Cool; then chill throughly. After it is chilled, beat throughly.
- Whip cream until stiff, then add fold into egg mixture with the vanilla. Cover the bottom of the cooled pre-baked pastry shell with the filling.
- Divide berries as follows-.
- Reserve a few perfect berries for the center. Crush 1/2 cup berries and set aside. Slice remaining berries in half.
- Arrange halved and whole berries atop filling, whole berries in the center.
- Combine the crushed berries and 1/2 cup of water in a small pan.
- Cook 2 minutes over medium heat, then press through a sieve.
- Mix sugar and cornstarch; gradually stir into berry juice. Cook and stir until thick and clear. Tint with several drops of red food coloring. Cool slightly, then spoon over pie.
- Refrigerate until serving time. Can easily be made the day before.
Nutrition Facts : Calories 316.2, Fat 14, SaturatedFat 6.8, Cholesterol 52.2, Sodium 281.4, Carbohydrate 42.8, Fiber 1.8, Sugar 22.4, Protein 5
STRAWBERRY SATIN PIE
My mom loved to spoil us with tempting desserts like this pretty springtime treat. Toasted sliced almonds sprinkled over the bottom crust, a smooth-as-satin filling and a lovely strawberry glaze make this a memorable pie. -Lorrie Bailey, Pulaski, Iowa
Provided by Taste of Home
Categories Desserts
Time 1h30m
Yield 6-8 servings.
Number Of Ingredients 16
Steps:
- Cover bottom of pie shell with almonds; set aside. In a small saucepan, combine the sugar, flour, cornstarch and salt. Gradually stir in milk until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. , Remove from the heat. Stir a small amount of hot filling into egg. Return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Stir in vanilla. Cool to room temperature. Whisk in whipped cream. Pour into pie shell. Cover and refrigerate for at least 2 hours., Mash 1 cup strawberries; set remaining berries aside. In a small saucepan, bring crushed berries and water to a boil; cook, uncovered, for 2 minutes. Strain through cheesecloth; discard fruit and set liquid aside to cool., In another saucepan, combine sugar and cornstarch; gradually stir in berry liquid until blended. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in food coloring if desired. Cool for 20 minutes. , Slice the reserved strawberries; arrange over chilled filling. Pour glaze evenly over berries. Refrigerate for at least 1 hour before serving.
Nutrition Facts : Calories 380 calories, Fat 18g fat (8g saturated fat), Cholesterol 60mg cholesterol, Sodium 292mg sodium, Carbohydrate 49g carbohydrate (27g sugars, Fiber 2g fiber), Protein 6g protein.
STRAWBERRY SLAB PIE
If summer were a dessert, this would be it. Easy to assemble with store-bought crust, layered with lemony cream cheese, and loaded with fresh strawberries, this slab pie is perfect in every way.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 4h
Yield 16
Number Of Ingredients 9
Steps:
- Heat oven to 450°F. Remove pie crusts from pouches. On lightly floured surface, unroll and stack crusts one on top of the other. Roll to 17x12-inch rectangle. Fit crust into 15x10x1-inch pan, pressing firmly into corners and sides. Fold extra crust under, even with edges of pan. Using fork, prick all over bottom and sides.
- Bake 9 to 12 minutes or until golden brown and completely baked. Cool completely on cooling rack, about 15 minutes.
- Meanwhile, in 2-quart saucepan, beat sugar, cornstarch, water and lemon juice with whisk. In small bowl, mash 1 1/2 cups of the sliced strawberries with bottom of whisk or fork to make 1 cup finely mashed strawberries; stir into pan. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir one minute. Pour into medium bowl; cool 5 minutes. Stir remaining sliced strawberries into cooked strawberry mixture.
- In small bowl, mix cream cheese and lemon peel until well blended. Spread in bottom of cooled baked crust. Spoon strawberry mixture into pan; spread evenly.
- Refrigerate until set, about 3 hours. Just before serving, top pieces with sweetened whipped cream. Cover and refrigerate any remaining pie pieces.
Nutrition Facts : Calories 220, Carbohydrate 29 g, Cholesterol 20 mg, Fat 2, Fiber 1 g, Protein 1 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 180 mg, Sugar 13 g, TransFat 0 g
OLD-FASHIONED STRAWBERRY PIE
I've been cooking since I was a girl and I especially enjoy making fresh, fruity desserts like this. It's wonderful and light for warm weather or after a large meal. A must when fresh berries are in season! -Erica Cooper, Elk River, Minnesota
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 450°. Unroll crust into a 9-in. pie plate; flute edge. Line crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edge is lightly brown, 8-10 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack., In a small saucepan, combine pudding mix, water and lemon juice. Cook and stir over medium heat until mixture comes to a boil. Cook and stir 1-2 minutes longer or until thickened. Remove from the heat; set aside., In a large bowl, dissolve gelatin in boiling water. Gradually stir in pudding. Cover and refrigerate for 30 minutes or until thickened. Fold in sliced strawberries. Transfer to crust., For topping, in another bowl, beat the cream cheese, 1/2 cup whipped topping and vanilla until smooth. Fold in remaining whipped topping. Cut a small hole in the corner of a pastry or plastic bag; insert a medium star tip. Fill with topping. Pipe topping around edges of pie; garnish with whole strawberries. Refrigerate for at least 1 hour.
Nutrition Facts : Calories 259 calories, Fat 12g fat (7g saturated fat), Cholesterol 13mg cholesterol, Sodium 220mg sodium, Carbohydrate 37g carbohydrate (16g sugars, Fiber 2g fiber), Protein 3g protein.
CONTEST-WINNING FRESH STRAWBERRY PIE
Meet the Cook: Whether I've served this pie at family meals or club luncheons, I have never met a person who didn't enjoy it. It is easy to prepare, tasty and very pretty. I'm a widow with six married children and 20 grandchildren. -Florence Robinson, Lenox, Iowa
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 6-8 servings.
Number Of Ingredients 13
Steps:
- In a large bowl, combine the flour, oats, pecans, sugar and salt; stir in the butter until blended. Press onto the bottom and up the sides of a 9-in. pie plate. Bake at 400° for 12-15 minutes or until lightly browned. Cool on a wire rack. , For filling, combine sugar and cornstarch in a saucepan. Gradually stir in water and corn syrup; bring to a boil over medium heat. Cook and stir for 2 minutes or until thickened. Remove from the heat; stir in gelatin until dissolved. Cool to room temperature. , Arrange berries in the crust. Carefully pour gelatin mixture over berries. Refrigerate for 2 hours or until set. Refrigerate leftovers.
Nutrition Facts : Calories 355 calories, Fat 17g fat (8g saturated fat), Cholesterol 31mg cholesterol, Sodium 168mg sodium, Carbohydrate 49g carbohydrate (31g sugars, Fiber 3g fiber), Protein 4g protein.
OLD FASHIONED STRAWBERRY PIE
This is a two crust strawberry pie that has a thick juice. Any fresh berries can be substituted.
Provided by Cindy B.
Categories Desserts Pies Fruit Pie Recipes Strawberry Pie Recipes
Yield 8
Number Of Ingredients 6
Steps:
- Preheat oven to 425 degrees F (220 degrees C). Place one crust in a nine inch pie pan.
- Mix together sugar, flour, and cinnamon. Mix lightly through the berries. Pour filling into pastry lined pan, and dot fruit with butter or margarine. Cover with top crust, and cut slits in the top. Seal and flute the edges.
- Bake for 35 to 45 minutes, or until the crust is slightly browned.
Nutrition Facts : Calories 412.1 calories, Carbohydrate 62.7 g, Cholesterol 7.6 mg, Fat 17.3 g, Fiber 2.2 g, Protein 3 g, SaturatedFat 4 g, Sodium 300.7 mg, Sugar 35 g
FRESH STRAWBERRY PIE I
Delicious pies made with fresh strawberries. Top with whipped cream if you like.
Provided by Janice Papola
Categories Desserts Pies No-Bake Pie Recipes
Time 2h30m
Yield 16
Number Of Ingredients 6
Steps:
- In a saucepan, mix together the sugar and corn starch; make sure to blend corn starch in completely. Add boiling water, and cook over medium heat until mixture thickens. Remove from heat. Add gelatin mix, and stir until smooth. Let mixture cool to room temperature.
- Place strawberries in baked pie shells; position berries with points facing up. Pour cooled gel mixture over strawberries.
- Refrigerate until set. Serve with whipped cream, if desired.
Nutrition Facts : Calories 166.9 calories, Carbohydrate 31.6 g, Fat 4.4 g, Fiber 2.1 g, Protein 1.7 g, SaturatedFat 0.6 g, Sodium 104.3 mg, Sugar 21.7 g
EASY AS PIE STRAWBERRY PIE
This is the easiest strawberry pie around. A pint of fresh strawberries can be used in place of frozen strawberries.
Provided by Michelle Hubbell
Categories Desserts Pies Fruit Pie Recipes Strawberry Pie Recipes
Yield 8
Number Of Ingredients 4
Steps:
- In a medium bowl mix together strawberries and glaze. Pour into pie shell. Top with whipped topping.
Nutrition Facts : Calories 219.6 calories, Carbohydrate 25.9 g, Fat 12.3 g, Fiber 0.9 g, Protein 1.2 g, SaturatedFat 7.8 g, Sodium 137.6 mg, Sugar 17.1 g
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- Cover bottom of cooled baked crust with almonds. Fill with chilled Creamy Satin Filling (see top photograph).
- Slice 2-1/2 cups of the strawberries in half, reserving a few perfect whole berries for center; arrange berries atop filling (see second photo).
- For strawberry glaze: Crush remaining 1/2 cup strawberries; add the water and cook 2 minutes; sieve.
- Mix the sugar and cornstarch; gradually stir in berry juice. Cook and stir till thick and clear. Tint red with a few drops food coloring.
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