Chocolate Strawberry Slab Pie Food

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CHOCOLATE-NUT SLAB PIE



Chocolate-Nut Slab Pie image

Provided by Food Network Kitchen

Categories     dessert

Time 4h

Yield 15 to 20 servings

Number Of Ingredients 16

4 cups all-purpose flour, plus more for dusting
1/3 cup granulated sugar
3/4 teaspoon salt
1/3 cup cold vegetable shortening
2 sticks plus 2 tablespoons cold unsalted butter, cut into small pieces
1 large egg yolk
1/2 to 3/4 cup ice water
4 cups salted roasted mixed nuts
2 cups semisweet chocolate chunks (about 10 ounces)
1 stick plus 2 tablespoons unsalted butter, melted
4 large eggs
1 1/4 cups packed light brown sugar
1 cup light corn syrup
1 tablespoon fresh lemon juice
1 tablespoon pure vanilla extract
Heavy cream, for brushing

Steps:

  • Make the crust: Pulse the flour, granulated sugar and salt in a food processor to combine. Add the shortening and pulse until the mixture looks like coarse meal. Add the butter and pulse a few times until it is in pea-size pieces. Add the egg yolk and ½ cup ice water and pulse a few times until the dough just begins to clump together; add up to ¼ cup more water, 1 tablespoon at a time, as needed. Lay out 2 sheets of plastic wrap; put about three-quarters of the dough on one sheet and the remaining dough on the other. Gently pat each into a rectangle, using the plastic wrap to help you. Wrap tightly and refrigerate until firm, at least 2 hours and up to 24 hours.
  • Roll out the larger piece of dough into a 13-by-19-inch rectangle (about ¿ inch thick) on a lightly floured surface. Ease into an 11-by-17-inch jelly roll pan, leaving a 1-inch overhang.
  • Make the filling: Pulse the nuts in a food processor until roughly chopped. Combine with the chocolate chunks in a bowl, then evenly sprinkle the mixture over the crust. Whisk the melted butter, eggs, brown sugar, corn syrup, lemon juice and vanilla in a bowl; pour over the nut mixture.
  • Roll out the smaller piece of dough into a 10-by-12-inch rectangle on a lightly floured surface; cut out ten 1-inch-wide strips of dough. Lay 5 strips diagonally over the filling, about 2 inches apart, then lay the remaining strips perpendicular to them. Trim the strips at the edge of the baking sheet (use the trimmings to extend any strips that are too short). Fold in the overhang and crimp the edges with your fingers. Brush the edges and the strips of dough with heavy cream. Refrigerate until firm, about 30 minutes.
  • Preheat the oven to 375 degrees F. Bake until the crust is golden and the filling is set, 40 to 45 minutes. Transfer to a rack and let cool completely, at least 2 hours.

STRAWBERRY SLAB PIE



Strawberry Slab Pie image

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

1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
3/4 cup sugar
1/4 cup cornstarch
1/2 cup water
1 tablespoon fresh lemon juice
6 cups sliced fresh strawberries (about 2 lb)
1 package (8 oz) cream cheese, softened
1 tablespoon finely grated lemon peel
Sweetened whipped cream, if desired

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

STRAWBERRY SLAB PIE



Strawberry Slab Pie image

On Juneteenth, which celebrates the abolition of slavery in the United States, the picnic table overflows with summertime pies and red foods, a symbol of perseverance. That makes this festive strawberry slab pie ideal for Juneteenth, though it'd be welcome anytime in berry season. The rectangular pie is made in a quarter sheet pan; if you don't have one, use a comparably sized casserole dish. Cracked black pepper in the crust and fresh ginger in the filling add a bit of spice. This isn't an especially sugary dessert, so if you want something sweeter, top it with vanilla ice cream.

Provided by Nicole Taylor

Categories     pies and tarts, dessert

Time 6h

Yield 12 to 16 servings

Number Of Ingredients 15

2 1/2 cups plus 2 tablespoons/360 grams all-purpose flour, plus more for rolling out dough
1 tablespoon plus 2 teaspoons granulated sugar
1 teaspoon coarse kosher salt
1 teaspoon cracked black pepper
1 cup/226 grams cold unsalted butter (2 sticks), cut into 1/2-inch cubes, plus more for buttering the pan
3/4 cup/177 milliliters ice water
2 tablespoons buttermilk
3 pounds/1.3 kilograms fresh strawberries, small berries cut in half and larger berries cut in quarters (see note)
3 to 4 tablespoons/40 grams loosely packed dark brown sugar, depending on how sweet your berries are
1 tablespoon cornstarch
1/2 teaspoon grapefruit zest
1 1/2 teaspoons grapefruit juice
1/2 teaspoon grated fresh ginger
1/4 teaspoon vanilla extract
1/8 teaspoon coarse kosher salt

Steps:

  • Make the crust: In a large mixing bowl, combine flour, 2 teaspoons granulated sugar, the salt and the pepper. Using a pastry blender, cut butter into flour until the largest pieces of butter are the size of lentils.
  • Sprinkle ice water over dough a tablespoon at a time, stirring and scooping the dough with your hands as you go to incorporate the water, until the dough just begins to adhere and you can gather it into an imperfect ball. (You may not need all the water.) Transfer dough to a piece of plastic wrap and press into a disk. Wrap tightly and place in the fridge for 30 minutes.
  • Lightly butter a quarter sheet pan with a 1-inch rim, including the top edge of the rim, and set aside. (Quarter sheet pans are usually 8 by 11 inches or 9 by 12 inches, depending on the manufacturer.)
  • Lightly flour a large work surface, a rolling pin and the dough. Roll the chilled dough into an 1/8-inch-thick rectangle. From that, cut a rectangle three inches bigger than the dimensions of your pan on each side (i.e., an 11-by-14-inch rectangle for an 8-by-11-inch pan, or a 12-by-15-inch rectangle for a 9-by-12-inch pan). Reserve the extra dough.
  • Gently press the dough rectangle into the quarter sheet pan, trimming excess dough at the edges. The dough should go all the way up and over the top edge of the pan, if possible. Transfer pan to refrigerator and chill for 1 hour.
  • Meanwhile, line another baking sheet with parchment paper. Roll out reserved dough to 1/4- to 1/8-inch thickness. Using 1- and 2-inch biscuit cutters, cut out about 30 circles of different sizes (or use all one size if you prefer), rerolling dough as necessary. Transfer circles to parchment-lined baking sheet and refrigerate.
  • Make the filling: Combine all ingredients in a large bowl and stir well. Set aside for about an hour, while crust chills.
  • Heat oven to 375 degrees. When oven is hot, paint some of the buttermilk on the edges of the pie crust. Transfer berry mixture to crust, patting the berries down into a roughly even layer. Place pan on a larger baking sheet to catch any drips. Bake for 30 minutes.
  • Paint buttermilk over reserved pastry circles and sprinkle with remaining tablespoon granulated sugar. Place circles all over the bubbling berries. Continue baking pie until crust is golden brown and filling is bubbling, an additional 50 to 60 minutes.
  • Run a small knife around the edge of the pie while it's warm. Transfer the pie in its quarter sheet pan to a wire rack. Let cool for at least 2 hours before cutting and serving from the pan.

Nutrition Facts : @context http, Calories 333, UnsaturatedFat 4 grams, Carbohydrate 47 grams, Fat 14 grams, Fiber 3 grams, Protein 6 grams, SaturatedFat 8 grams, Sodium 160 milligrams, Sugar 7 grams, TransFat 1 gram

STRAWBERRY AND CHOCOLATE PIE (NO BAKE!!) (TASTE OF HOME)



Strawberry and Chocolate Pie (No Bake!!) (Taste of Home) image

Strawberries, chocolate, and cream cheese in a pastry crust. This looks amazing when it is done but takes little to no effort. Great dessert to impress with! Only baking required is a few minutes to bake the crust, the rest of the time is chilling the pie.

Provided by Tara_hearts

Categories     Pie

Time 3h

Yield 1 pie, 6-8 serving(s)

Number Of Ingredients 9

3 (1 ounce) semi-sweet chocolate baking squares, divided
1 tablespoon butter
1 pastry shells, baked (9 in)
2 (3 ounce) packages cream cheese, softened
1/2 cup sour cream
3 tablespoons sugar
1/2 teaspoon vanilla extract
3 -4 cups fresh strawberries, hulled
1/3 cup strawberry jam, melted

Steps:

  • In a large saucepan, melt 2 oz chocolate and butter over low heat, stirring constantly. Spread or brush over the bottom and up the sides of the pie crust. Chill.
  • Meanwhile, in a large mixing bowl, beat the cream cheese, sour cream,sugar and vanilla until smooth. Spread over chocolate layer; cover and chill for two hours.
  • Arrange strawberries over the filling. For great presentation, cut off the tops and place the cut end down into the cream cheese mixture and have the little ends poking up. Go around the pie in a circle until it is filled in with strawberries. Brush the strawberries with the melted jam. Then melt the remaining chocolate and drizzle it over the strawberries.

Nutrition Facts : Calories 499.2, Fat 30.7, SaturatedFat 15.1, Cholesterol 44.7, Sodium 280.4, Carbohydrate 53.5, Fiber 3, Sugar 29.4, Protein 5.8

SECRET CHOCOLATE STRAWBERRY PIE



Secret Chocolate Strawberry Pie image

Make and share this Secret Chocolate Strawberry Pie recipe from Food.com.

Provided by looneytunesfan

Categories     Pie

Time 30m

Yield 8 serving(s)

Number Of Ingredients 12

3 cups sliced fresh strawberries, divided (about 2-1/2 pts.)
1 cup sugar
2 teaspoons cornstarch
1 (3 ounce) package strawberry gelatin
1 tablespoon butter or 1 tablespoon margarine
1 tablespoon lemon juice
1/4 cup Hershey's semi-sweet chocolate chips
4 tablespoons whipping cream, divided
1 baked 9-inch pie shell, cooled
1 (3 ounce) package cream cheese, softened
sweetened whipped cream (optional)
1 whole strawberry (optional)

Steps:

  • Reserve 2 cups sliced strawberries. Mash remaining 1 cup sliced strawberries; add enough water to make 2 cups. Stir together sugar and cornstarch in medium saucepan; stir in mashed strawberries. Cook over medium heat, stirring constantly, until mixture comes to a boil; cook and stir 2 minutes. Remove from heat.
  • Add gelatin, butter and lemon juice; stir until gelatin is dissolved. Strain mixture; discard seeds,. Refrigerate until partially set.
  • Meanwhile, place chocolate chips and 3 tablespoons whipping cream in small microwave-safe bowl. Microwave at HIGH (100%) 1 minute; stir.
  • If necessary, microwave at HIGH an additional 15 seconds at a time, stirring after each heating, just until chips are melted when stirred. Spread chocolate mixture onto bottom of prepared crust; refrigerate 30 minutes or until firm.
  • Beat cream cheese and remaining 1 tablespoon whipping cream in small bowl until smooth; spread over chocolate layer. Refrigerate filled crust while gelatin mixture is cooling. When gelatin mixture is partially set, fold in reserved sliced strawberries; spoon mixture over cream cheese layer.
  • Cover; refrigerate several hours or until firm. Just before serving, garnish with sweetened whipped cream and whole strawberries, if desired. Cover; refrigerate leftover pie. 8 servings.

Nutrition Facts : Calories 376.9, Fat 17.4, SaturatedFat 7.8, Cholesterol 25.8, Sodium 217.2, Carbohydrate 54, Fiber 1.8, Sugar 39.6, Protein 3.8

CHOCOLATE STRAWBERRY PIE



Chocolate Strawberry Pie image

Another from Atco Blue Flame Kitchen. I never have luck with pies and this looks like something that can be successful for me! POsted it for the strawberry swap, so I hope someone tries it because I already have a huge list of recipes that have been tagged!

Provided by Cathy17

Categories     Pie

Time 30m

Yield 1 pie, 8 serving(s)

Number Of Ingredients 7

1 cup chocolate chips, melted and cooled
1 (9 inch) chocolate wafer pie crust (from grocery store)
8 ounces cream cheese, softened
2 cups strawberries, halved
2 tablespoons honey
2 semi-sweet chocolate baking squares, melted and cooled
1 teaspoon vanilla

Steps:

  • Using an electric mixer on medium speed, beat together chocolate chips, cream cheese, honey and vanilla until fluffy.
  • Spread mixture in crumb crust.
  • Cover and refrigerate until firm, about 1 to 2 hours.
  • Lightly press halved strawberries, cut side down, into top of cream cheese mixture after refrigeration.
  • Melt semi-sweet chocolate squares and drizzle before serving.
  • Refrigerate pie for up to 4 hours.
  • cooking time does not include chilling time.

Nutrition Facts : Calories 403.5, Fat 27.1, SaturatedFat 13.1, Cholesterol 31.5, Sodium 274.9, Carbohydrate 40.8, Fiber 2.8, Sugar 27.6, Protein 5

CHOCOLATE STRAWBERRY SLAB PIE



Chocolate Strawberry Slab Pie image

Make and share this Chocolate Strawberry Slab Pie recipe from Food.com.

Provided by Food.com

Categories     Pie

Time 1h30m

Yield 10 serving(s)

Number Of Ingredients 8

2 (14 1/8 ounce) boxes store-bought pie crusts
2 lbs strawberries, slices in quarters
1/2 cup sugar
1 tablespoon cornstarch
1 teaspoon lemon juice
1 1/2 cups chocolate chips
1/4 cup heavy cream or 1/4 cup milk
2 tablespoons powdered sugar

Steps:

  • Roll out the 2 pie crusts until they are thin and can cover a baking sheet aka jelly roll pan (10.5" x15.5").
  • Using a heart-shaped cookie cutter, perforate one pie crust (this is the top layer of the pie).
  • Place sliced strawberries into a bowl.
  • Add sugar, corn starch, lemon - mix gently.
  • Pace other rolled-out pie crust on the baking sheet/jelly roll pan.
  • Sprinkle chocolate chips on top.
  • Spread strawberries on top.
  • Unroll the perforated (heart-shaped cut-outs) top layer of pie crust on top of everything.
  • Fold in the edges so the slab pie is sealed.
  • Brush a thin coating of milk or heavy cream on the crust and top of the pie's surface.
  • Bake 375F for 30-40mins.
  • Slice and serve with sifted powdered sugar.

Nutrition Facts : Calories 594, Fat 34.7, SaturatedFat 12, Cholesterol 8.2, Sodium 391.8, Carbohydrate 69.5, Fiber 6, Sugar 29.9, Protein 6.3

STRAWBERRY CREAM PIE WITH CHOCOLATE COOKIE CRUST



Strawberry Cream Pie With Chocolate Cookie Crust image

A chocolate cookie crust makes this strawberries-and-cream pie taste a bit like Neapolitan ice cream, but other crumbly cookies or sweet crackers work too. The best strawberries have a heady scent - they should smell like candy - and likely won't need sweetening. But strawberry sweetness varies greatly, so taste one and toss them all with a little sugar as needed.

Provided by Dawn Perry

Categories     pies and tarts, dessert

Time 30m

Yield 8 to 10 servings

Number Of Ingredients 11

6 ounces/170 grams chocolate wafer cookies (about 35 cookies)
1 tablespoon granulated sugar
1/4 teaspoon kosher salt (Diamond Crystal)
6 tablespoons/85 grams unsalted butter, melted and cooled
1 1/2 teaspoons unflavored powdered gelatin (from 1 packet)
1 3/4 cups/420 milliliters sour cream
1 teaspoon vanilla bean paste or pure vanilla extract
1/2 cup/120 milliliters heavy cream
1/4 cup/50 grams granulated sugar, plus more if needed
1/4 teaspoon kosher salt (Diamond Crystal)
1 pound/454 grams strawberries, halved, quartered if large

Steps:

  • Make the crust: Heat oven to 350 degrees with a rack in the middle position. Place cookies, sugar and salt in a food processor and process until finely ground. (You should have about 1 1/2 cups). Add butter and pulse until the mixture looks like wet sand.
  • Transfer mixture to a standard 9-inch pie plate. Using the bottom of a flat-bottomed measuring cup, press the mixture up the sides and into the bottom of the pie plate. Bake on the middle rack until dry and set, 20 to 25 minutes. (If the crust slumps or puffs while it bakes, gently press it back into place while still warm with the measuring cup and proceed.) Let cool completely.
  • Make the filling: Place 3 tablespoons cold water in a small bowl. Sprinkle gelatin over top and let stand until softened, about 5 minutes. In a large bowl, whisk together sour cream and vanilla until smooth. Combine cream, sugar and 1/4 teaspoon salt in a small pot and bring to a simmer over medium heat. Whisk in gelatin mixture until completely dissolved, then whisk cream mixture into sour cream. Pour filling into cooled crust and refrigerate until set, at least 2 hours and up to 2 days. (If making ahead, wrap tightly once set).
  • Toss strawberries with sugar, if needed, and let sit for 10 minutes. Pile strawberries and any accumulated juices on top of pie just before serving.

CHOCOLATE-COVERED STRAWBERRY PIE



Chocolate-Covered Strawberry Pie image

This is one of my favorite pies! It would be a great addition to a holiday meal or a summer picnic.

Provided by Erica Brown

Categories     Desserts     Pies     No-Bake Pie Recipes

Time 50m

Yield 8

Number Of Ingredients 9

3 ounces semisweet chocolate, chopped, divided
3 tablespoons butter, divided
1 (10 inch) graham cracker pie crust
2 (8 ounce) packages cream cheese, room temperature
1 cup sour cream
¼ cup white sugar
1 teaspoon vanilla bean paste
1 pound fresh strawberries, sliced
¼ cup strawberry jam

Steps:

  • Place 2 ounces chocolate and 2 tablespoons butter in a microwave-safe bowl. Melt in the microwave on 30% power for 2 1/2 minutes, stirring occasionally. Spread over the bottom and up the sides of the pie crust. Place crust in the freezer.
  • Beat cream cheese using an electric mixer until smooth. Beat in sour cream, sugar, and vanilla bean paste. Remove crust from freezer and pour in filling.
  • Combine strawberries and jam in a bowl and spread on top of the cream cheese layer.
  • Combine remaining chocolate and butter in a microwave-safe bowl. Heat in the microwave until melted, about 1 minutes. Drizzle over the pie using a spoon. Refrigerate pie for about 30 minutes before serving.

Nutrition Facts : Calories 576.6 calories, Carbohydrate 47.4 g, Cholesterol 85.7 mg, Fat 41.4 g, Fiber 2.4 g, Protein 7.7 g, SaturatedFat 22.3 g, Sodium 394.4 mg, Sugar 33 g

STRAWBERRY SLAB PIE



Strawberry Slab Pie image

AMAZING. PERFECTION. PHENOMENAL. I couldn't keep track of the compliments that came pouring in when our recipe testers got their hands on this one. Even veteran pie bakers (and eaters) couldn't help but rave. Maybe it's the super-flaky crust. Or the juicy fragrant berries. Or the gorgeous red-stained top with the juices bubbling through. I think it's all these, plus the rare opportunity to eat sweet strawberries on their own as the star, without other fruits like rhubarb or mixed berries folded in.

Provided by Joanne Chang

Categories     dessert

Time 5h30m

Yield 1 slab pie (8 to 10 servings)

Number Of Ingredients 14

2 recipes Double-Crust Pate Brisee, recipe follows
1 full quart or 1 1/2 pounds (640 grams) fresh strawberries, quartered (the size of a quart of berries varies according to where you buy it from, so be sure to weigh them or make sure you have a full quart)
1 cup (200 grams) superfine sugar
3 tablespoons (25 grams) cornstarch
1/2 teaspoon grated orange zest
1/4 teaspoon kosher salt
1 large egg (about 50 grams), for egg wash
2 tablespoons sanding or pearl sugar
1 3/4 cups (245 grams) all-purpose flour
1 tablespoon sugar
1 teaspoon kosher salt
1 cup (2 sticks or 225 grams) unsalted butter, cold
2 large egg yolks (about 40 grams), at room temperature
3 tablespoons (45 grams) whole milk

Steps:

  • Make the Double-Crust Pate Brisee and divide it in half. Place one half back in the fridge while you work with the other.
  • Generously flick flour over the work surface and roll out the dough into a rectangle about 1/4 inch thick and large enough to line the bottom and sides of a rimmed 9 x 13-inch quarter-sheet pan or baking pan. Line the bottom and sides of the pan with the dough, making sure to press the dough into the corners. You may need to patch it up if the dough tears. Dock it with a pastry docker (see Cook's Note) or by poking it all over with a fork. Refrigerate the pie shell for at least 30 minutes to allow the dough to relax.
  • Meanwhile, line a baking sheet or large flat platter with parchment paper and set aside. Remove the other half of the dough from the fridge and roll it into a rectangle about 1/4 inch thick and large enough to cover the whole top of the pie. Place the rolled-out dough on the prepared baking sheet or platter and refrigerate until you are ready to use it.
  • Preheat the oven to 350 degrees F and place a rack in the center of the oven. Line the pie shell with parchment paper and fill it with pie weights, dried beans, or uncooked rice. Blind bake the pie shell (see Cook's Note) for 20 to 30 minutes, rotating the pan midway through the baking time, until the pie shell is matte and pale golden brown. Remove it from the oven and let cool on a wire rack. When the pie weights have cooled down, remove them carefully from the pie shell and discard the parchment. Set aside the pie shell.
  • In a medium bowl, combine the strawberries, superfine sugar, cornstarch, orange zest, and salt and toss to combine well. Let macerate for about 15 minutes. Pour the fruit and any accumulated juices over the pie shell. Remove the rolled-out dough from the fridge and drape it over the pie. Press the dough gently along the rim of the pan to adhere it to the edges of the bottom crust. Trim any excess dough so that there is just a slight overhang (the dough will shrink during baking, so you want there to be a little extra along the edge). Whisk the egg for the egg wash in a small bowl with a fork. Use a pastry brush to lightly brush the top of the dough with the egg wash. Sprinkle the top evenly with the sanding sugar. Slit the dough decoratively in 6 to 8 places to allow steam to escape while baking. Bake for 40 to 50 minutes, rotating the pan midway through the baking time, until the top is dark golden brown through and through--no pale soggy places!
  • Remove the pie from the oven and let cool on a wire rack for at least 2 hours, so the fruit has time to set up. Serve warm or at room temperature.
  • The pie can be stored well covered, at room temperature for up to 1 day or in the fridge for up to 3 days. If you store it in the fridge, it's best served warmed; reheat the pie in a 300 degrees F oven for 15 to 20 minutes, until the top and bottom crisp up a little bit.
  • In a stand mixer fitted with a paddle attachment, paddle together the flour, sugar, and salt for 10 to 15 seconds. Cut the butter into about 12 pieces and add it to the flour mixture. Paddle slowly until the flour is no longer bright white and the mixture holds together when you clump it, and there are still lumps of butter the size of pecans throughout, 60 to 90 seconds.
  • Whisk together the egg yolks and milk in a small bowl and add them all at once to the flour-butter mixture. Paddle very briefly, just until it barely comes together, about 30 seconds. It will look really shaggy and more like a mess than a dough.
  • Dump the dough out onto a clean work surface and gather it together into a tight mound. Using the heel of your hand, smear the dough, starting at the top of the mound and sliding your hand down the sides of the mound along the work surface, until most of the butter chunks are smeared into the dough and the whole thing comes together.
  • Wrap the dough tightly in plastic wrap and press it down to make a disk about 1 inch thick. Refrigerate for at least 1 hour before using.
  • The dough can be stored in the refrigerator for up to 4 days or in the freezer for up to 4 weeks. Wrap in another layer of plastic if storing for more than 1 day.

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From thelittlekitchen.net


STRAWBERRY SLAB DESSERT PIE - NADINE'S BAKERY
Toss in your preheated oven, and bake for 23-25 minutes, or until lightly browned all over. Remove crust from the oven and let cool. Meanwhile, back at the stove. . . Combine all pie ingredients (minus the berries) into a saucepan like so. . . Now, I might warn you that when you add the Sprite, things really bubble, so be prepared.
From nadinesbakery.com


NO-BAKE STRAWBERRY SLAB PIE #SUNDAYSUPPER - HARDLY A GODDESS
In a medium saucepan, over medium heat, add 2 cups of sugar and 4 Tbsp. cornstarch. Whisk them together. Add the water and the 1 cup of crushed strawberries. Bring to a simmer, constantly stirring and cook for 1-2 minutes until it thickens up. Turn off the heat and stir in …
From hardlyagoddess.com


CHOCOLATE TRIPLE-BERRY SLAB PIE - WHITE ON RICE COUPL
Preheat the oven to 400°F (205°C). Butter one 13 x 18-inch sheet pan. Set aside another to use as a template. Start the filling: Put the berries in a large bowl. In a small bowl, whisk together the sugar and cornstarch until well combined. Add the sugar mixture to the berries and gently toss.
From whiteonricecouple.com


STRAWBERRY CHOCOLATE GALETTE - TASTES OF LIZZY T
In a medium bowl, combine strawberries, sugar, and vanilla extract. Stir to combine and allow to macerate until the sugar dissolves and the fruit softens. Drain the fruit of its syrup. Discard syrup or use for another use. Sprinkle the cornstarch over the strawberries and mix to combine. Add the chocolate chips.
From tastesoflizzyt.com


STRAWBERRY NUTELLA HAND PIES - JUST A TASTE
Spread a portion of the Nutella in the centers of half of the dough circles leaving a 1/4-inch border around the edges. Spoon a small portion of the strawberries atop the Nutella. Place a second dough circle atop each filled circle then use a fork to crimp the edges together, sealing each pie. Whisk together the egg with the water to make an ...
From justataste.com


STRAWBERRY-CARDAMOM SLAB PIE RECIPE | MYRECIPES
Combine the strawberries, granulated sugar, tapioca flour, cardamom, and lemon zest in a large bowl, stirring gently to combine. Spoon the strawberry mixture over the crust in an even layer. Bake at 375° for 30 minutes. Step 4. While the pie bakes, prepare the topping. Combine the flour, brown sugar, macadamia nuts, and salt in a medium mixing ...
From myrecipes.com


CHOCOLATE STRAWBERRY SLAB PIE | FAVORITE PIE RECIPES, SWEET TARTS ...
Jun 12, 2013 - This Pin was discovered by Nola Wilson. Discover (and save!) your own Pins on Pinterest
From pinterest.com


STRAWBERRY SLAB PIE – FOOD NETWORK KITCHEN
AMAZING. PERFECTION. PHENOMENAL. Maybe it's the super-flaky crust. Or the juicy fragrant berries. Or the gorgeous red-stained top with the juices bubbling through. It's everything, plus the rare ...
From foodnetwork.com


HOW TO MAKE STRAWBERRY AND WHITE CHOCOLATE CREAM SLAB PIE VIDEO
This Strawberry and White Chocolate Cream Slab Pie just might be our new favorite pie. Layers of creamy white chocolate, sweetened cream cheese, strawberry jam and fresh strawberries (and more white chocolate, naturally) atop a Pillsbury pie crust results in a dessert that, as Pillsbury fan K8cooks2018 says, is truly out-of-this-world good!
From pillsbury.com


STRAWBERRY AND WHITE CHOCOLATE CREAM SLAB PIE - YOUTUBE
Layered with strawberry jam and a fluffy white chocolate filling, it’s the sweetest and prettiest dessert you’ll try this season. From Easter brunch to Memor...
From youtube.com


FOOD NETWORK - CHOCOLATE STRAWBERRY SLAB PIE
I love strawberries. However the word slab after all those light fun delicious words took the bliss out of the anticipation slab pie not sounding so apetising but the recipe looks good
From facebook.com


10 SLAB PIE RECIPES | ALLRECIPES
View Recipe. "This big dessert was made for a big picnic in Tieton, Washington from locally grown fresh apricots," says recipe creator cheesemite. "Tart apricots and lightly-sweetened custard with a hint of basil layer onto a rustic whole wheat and almond crust. Store tart in the refrigerator until ready to serve." Credit: Allrecipes Magazine.
From allrecipes.com


CHOCOLATE COVERED STRAWBERRY PIE - EVERYDAY PIE
Turn on the heat to medium high and cook, stirring frequently, until the strawberries have reduced by half and thickened, about 8-10 minutes. Transfer to a container and let cool. Make ganache: Place chocolate in a heat proof bowl. In a pot heat heavy cream until bubbling around the edges.
From everydaypie.com


EASY SLAB PIE RECIPES THAT WILL FEED A CROWD | SOUTHERN LIVING
Credit: Antonis Achilleos; Food Styling: Emily Nabors Hall; Prop Styling: Claire Spollen. Recipe: Blueberry-Orange Blossom Honey Slab Pie. Hints of honey, orange, and vanilla make this recipe the perfect Southern dessert. And its unique design is sure to impress.
From southernliving.com


GERMAN CHOCOLATE SLAB PIE | FUN DESSERT FOR FEEDING A HUNGRY CROWD!
Using a food processor, add flour, brown sugar and salt; pulse until well combined. Cut butter into small cubes and add to the food processor; pulse until a crumbly mixture forms. Add ½ cup of water and pulse until well combined. Continue adding water 1 Tbsp at a time (and pulsing) until dough comes together in a ball.
From spicedblog.com


12 AMAZING SLAB PIE RECIPES (BOTH SWEET AND SAVORY)
12. Tex-Mex Frito Slab Pie. For the uninitiated, a Frito pie is savory comfort food in a sack. Simply open a bag of Fritos, ladle in some chili, a sprinkle of cheese and a dollop of sour cream.
From delishably.com


CHOCOLATE STRAWBERRY SLAB PIE | FOOD, CHOCOLATE SLABS, SLAB PIE
Jul 4, 2016 - A rustic pie topped with strawberry jam, a chewy and creamy chocolate meringue, fresh strawberries and pine nuts!
From pinterest.com


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