Summertime Strawberry Pie Recipes

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SUMMERY STRAWBERRY PIE



Summery Strawberry Pie image

I made one of these refreshing pies for my daughter's high school graduation celebration this weekend; it's quick, delicious, and easy, easy, easy!

Provided by Ilene Warfield

Categories     Desserts     Pies     Fruit Pie Recipes     Strawberry Pie Recipes

Time 1h25m

Yield 8

Number Of Ingredients 7

1 (9 inch) prepared graham cracker pie crust
1 (8 ounce) package Neufchatel cheese, softened
2 tablespoons white sugar
2 teaspoons pure vanilla extract
2 tablespoons milk
1 pint fresh strawberries, hulled
1 cup strawberry glaze

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Bake pie crust in preheated oven until lightly browed, about 5 minutes; allow to cool completely before filling.
  • Beat together Neufchatel cheese, sugar, vanilla extract, and milk together in a bowl until slightly thinned; spread with a spatula onto the pie crust.
  • Arrange berries atop the cheese filling in the pie crust with the points pointing upward, pushing down slightly to anchor in the cheese filling. Cover the cheese filling as completely as possible with berries.
  • Pour strawberries glaze evenly over the pie.
  • Refrigerate at least 1 hour before serving.

Nutrition Facts : Calories 289.1 calories, Carbohydrate 35.6 g, Cholesterol 21.6 mg, Fat 14.2 g, Fiber 1.3 g, Protein 4.5 g, SaturatedFat 5.8 g, Sodium 312.4 mg, Sugar 25.8 g

SUMMER FRESH STRAWBERRY PIE



Summer Fresh Strawberry Pie image

A spin on a favorite from Strawn's Eat Shop in Shreveport, Louisiana - best fresh fruit pies ever! Plan to share this strawberry pie - it's best within about 24 hours of making it - or put on your stretchy pants and eat the whole thing yourself. You may or may not be sorry.

Provided by Susanna1210

Categories     Desserts     Pies     Fruit Pie Recipes     Strawberry Pie Recipes

Time 1h40m

Yield 8

Number Of Ingredients 11

¾ cup white sugar
3 tablespoons cornstarch
1 pinch salt
1 cup water, divided
3 tablespoons lemon juice
½ teaspoon almond extract
3 drops red food coloring, or as desired
3 cups fresh strawberries, sliced
1 (9 inch) baked pie crust
8 ounces heavy whipping cream
3 tablespoons confectioners' sugar, or to taste

Steps:

  • Stir sugar, cornstarch, and salt together in a medium saucepan. Add 3 tablespoons water and mix into a paste.
  • Bring remaining water to a boil in a pot. Add to sugar mixture slowly. Let mixture simmer over low heat, stirring constantly, until thick and clear, about 5 minutes. Remove from heat. Add lemon juice, almond extract, and red food coloring.
  • Let mixture cool for at least 15 minutes; fold in strawberries. Pour into the prepared pie crust. Chill until set, at least 1 hour.
  • Whip heavy cream in a mixing bowl using an electric mixer; add confectioners' sugar slowly until combined. Spread topping over chilled pie.

Nutrition Facts : Calories 325.8 calories, Carbohydrate 39.7 g, Cholesterol 38.9 mg, Fat 18.2 g, Fiber 2 g, Protein 2.4 g, SaturatedFat 8.4 g, Sodium 148.8 mg, Sugar 24.4 g

SUMMER STRAWBERRY PIE RECIPE



Summer Strawberry Pie Recipe image

This no-bake, no-cook strawberry pie really makes the most of perfect summer berries. Macerated strawberries and strawberry puree are gently held together in a graham cracker crust, delivering juicy slices and fresh-picked flavor. It'll keep your kitchen nice and cool, too.

Provided by Yvonne Ruperti

Categories     Dessert     Fruit Desserts     Pies     Pie

Number Of Ingredients 10

For the Crust:
8 tablespoons (4 ounces) unsalted butter, melted, using more if needed
14 ounces graham crackers (about 24 crackers), crushed into fine crumbs in a food processor or blender
For the Strawberry Filling:
3 pounds fresh strawberries, hulled, divided
1 cup (7 ounces) granulated sugar
2 1/4 teaspoons powdered unflavored gelatin
Pinch kosher salt
1 teaspoon juice from 1 lemon (optional; see note)
Lightly sweetened whipped cream, for serving

Steps:

  • For the Crust: In a medium bowl, stir butter into graham cracker crumbs until evenly incorporated. Firmly press into an even layer lining the bottom and sides of a 9-inch deep-dish pie plate; it helps to use the bottom of a measuring cup to flatten bottom of crust evenly. Refrigerate until ready to fill.
  • For the Strawberry Filling: Place 12 ounces of strawberries in a food processor or blender and blend to a smooth puree. You should have about 3/4 cup puree (it's okay to have up to a cup ).Transfer to a 2-cup liquid measuring cup and set aside.
  • Cut remaining strawberries into 3/4-inch slices, transfer to a large bowl, and stir in the sugar. Let stand, stirring occasionally, until berries release about 3/4 cup liquid, about 1 hour. Measure out enough macerating liquid to combine with strawberry puree for 1 1/2 cups total. Drain macerated berries of any extra liquid; reserve extra liquid for another use or discard.
  • Place 2 tablespoons water in a small microwave-safe bowl. Sprinkle gelatin evenly on top and let stand 5 minutes. Microwave gelatin mixture in 10-second intervals until gelatin is melted and hot, about 10 seconds.
  • Scrape melted gelatin into a large bowl, then gradually whisk in strawberry puree mixture until well combined. Whisk in salt.
  • Add drained macerated strawberry chunks and stir to combine. Adjust taste with lemon juice, if desired, then immediately pour into the prepared pie crust. Turn the berries on top skin side up for best presentation. Refrigerate until set, 4 to 6 hours. Serve with whipped cream.

Nutrition Facts : Calories 475 kcal, Carbohydrate 77 g, Cholesterol 33 mg, Fiber 5 g, Protein 5 g, SaturatedFat 8 g, Sodium 243 mg, Sugar 46 g, Fat 18 g, ServingSize Makes one 9 1/2-inch pie, UnsaturatedFat 0 g

SUMMER FRESH STRAWBERRY PIE



Summer Fresh Strawberry Pie image

Melt in your mouth fresh strawberry pie - extremely picky hubby's favorite. I have cooked this quite successfully using half sugar and half Splenda, to cut down on the calories.

Provided by mapaklenk

Categories     Pie

Time 22m

Yield 1 pie, 6-7 serving(s)

Number Of Ingredients 8

9 inches cooked pie crusts
2 lbs fresh strawberries
1 1/2 cups water
2 tablespoons cornstarch
3/4 cup sugar
1/8 cup sugar
3 ounces strawberry gelatin
8 ounces Cool Whip

Steps:

  • Wash, drain and slice strawberries and sprinkle them with the 1/8 cup sugar; set aside.
  • Mix cornstarch,3/4 cup sugar and water in saucepan; bring to boil and stir several minutes, while boiling, until thickened and clear.
  • Remove from heat and stir in gelatin until dissolved.
  • Place berries in cooked, cooled shell (or use shortbread or graham cracker crust) and pour gelatin mixture carefully on top.
  • Refrigerate until chilled; when completely cooled, spread thick layer of Cool Whip on top.

Nutrition Facts : Calories 497.3, Fat 20, SaturatedFat 10.7, Sodium 234.2, Carbohydrate 78.4, Fiber 4.2, Sugar 57.1, Protein 4.4

SUMMERTIME STRAWBERRY GLAZED PIE



Summertime Strawberry Glazed Pie image

I make this strawberry pie often when strawberries are in season, this is a very good recipe for a glazed pie. I always top it off with real whipped cream, and then a couple more fresh strawberries on top of the cream, so delicious! Prep time does not include cooling the glaze, but it includes refrigeration time. If you prefer a more sweeter glaze, just add in more sugar.

Provided by Kittencalrecipezazz

Categories     Pie

Time 4h

Yield 6-8 serving(s)

Number Of Ingredients 9

1 (9 inch) baked pie crusts (completely cooled)
1/2 cup white sugar
3 tablespoons cornstarch
1 cup water
1 dash salt
1/4 teaspoon vanilla
3 -4 tablespoons jello strawberry gelatin
3 -4 drops red food coloring
4 cups sliced fresh strawberries, sliced in halves

Steps:

  • Bake the pie crust, let cool completely; set aside.
  • In a medium size saucepan, combine the sugar, cornstarch, water and salt; bring to a boil, continue boiling on medium heat, and mix in the strawberry gelatin powder and a few drops of red food colouring; mix to combine; let glaze cool to room temperature.
  • Brush the bottom of the baked pie crust with a thin layer of glaze.
  • Gently fold in the sliced strawberries into cooled glaze, and pour into baked pie shell.
  • Refrigerate/chill for a minimum of 4 hours or until well set.
  • Serve topped with a dollop of whipped cream.
  • Delicious!

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