Fluffy Strawberry Pie Food

FLUFFY STRAWBERRY PIE

Steps:

• In medium bowl, mix flour and salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost leaves side of bowl (1 to 2 teaspoons more water can be added if necessary).
• Gather pastry into a ball. Shape into flattened round on lightly floured surface. Wrap in plastic wrap; refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling.
• Heat oven to 475°F. With floured rolling pin, roll pastry into round 2 inches larger than upside-down 9-inch glass pie plate. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side. Trim overhanging edge of pastry 1 inch from rim of pie plate. Fold and roll pastry under, even with plate; flute as desired. Prick bottom and side of pastry thoroughly with fork. Bake 8 to 10 minutes or until light brown; cool on cooling rack.
• In large bowl, pour boiling water over gelatin; stir until gelatin is dissolved. Stir in lime peel and lime juice. Refrigerate about 1 hour or until very thick but not set.
• Beat gelatin mixture with electric mixer on high speed about 4 minutes, scraping bowl occasionally, until thick and fluffy; set aside. In chilled large bowl, beat whipping cream and powdered sugar on high speed until stiff. Gently stir whipped cream and crushed strawberries into gelatin mixture. Pour into crust. Refrigerate about 3 hours or until set. Garnish with whipped cream and strawberry halves. Store in refrigerator.

FLUFFY STRAWBERRY PIE

Steps:

• Mix strawberry-flavored gelatin mix, sugar, and boiling water together in a large bowl, stirring until gelatin and sugar have dissolved.
• Refrigerate gelatin mixture until it begins to turn thick and syrupy, about 10 minutes.
• Gently fold frozen whipped topping into the gelatin mixture until thoroughly combined.
• Fold the 2 1/2 cups of sliced strawberries into the whipped topping mixture.
• Spoon filling into the graham cracker crust and decorate edge of filling with 8 strawberry halves.
• Refrigerate at least 2 hours before serving.

NO-BAKE PEANUT BUTTER FLUFF PIE

Steps:

• Butter a 9 1/2-inch deep-dish pie dish.
• Melt the butter in a large saucepan over medium-low heat. Add 2 cups of the marshmallow creme and whisk continuously until melted and combined with the butter, about 2 minutes. Remove from the heat and stir in the cereal and pretzels until coated. Press the mixture into the bottom and all the way up the sides of the prepared pie dish.
• Meanwhile, beat the cream cheese, 1 cup of the marshmallow crème and 1 cup of the peanut butter in a large bowl with an electric mixer on medium speed until smooth, about 2 minutes. Slowly pour in the heavy cream and continue beating until light, fluffy and stiff peaks form, about 5 minutes.
• Pour the filling into the crust and smooth out the top, taking care not to cover the crust edge. Microwave the remaining 1/4 cup peanut butter in a small microwave-safe bowl in 30-second intervals, stirring after each, until melted and pourable, about 1 minute.
• Drizzle half of the peanut butter over the pie. Spoon the remaining 1 cup marshmallow creme onto the center of the pie and smooth it out slightly so that it looks like a soft marshmallow pillow. Drizzle with the remaining peanut butter. Chill until set, 6 hours and up to overnight.

STRAWBERRY AND CHOCOLATE JIGGLE-FLUFF PIE

Steps:

• Preheat the oven to 400 degrees F.
• In a 13 by 9-inch pan, add the pretzels, butter, and 2 tablespoons sugar. Stir to combine. Press mixture into the bottom of the pan and bake 8 to 10 minutes. Remove from the oven and set aside to cool.
• In a stand mixer or a medium bowl, add the cream cheese, 2 tablespoons sugar, powdered sugar, cocoa powder, and beat until well blended. In a clean bowl, combine 2 cups of the heavy cream, vanilla, 1 tablespoon sugar, and a pinch of salt and beat until soft peaks form. Gently fold the whipped cream into cream cheese mixture and spread it evenly over the cooled pretzel crust.
• Add the pineapple juice to a small pot over medium-high heat, and bring to a simmer. Remove from the heat, add the gelatin powder and stir to dissolve. Add the strawberries and let mixture come to room temperature or quick chill it over a bowl filled with ice water while whisking. Pour the gelatin mixture over cream cheese layer and refrigerate until set, about 1 hour.
• Whip the remaining 2 cups of heavy cream with remaining 2 tablespoons sugar. When the strawberry gelatin layer is set, smooth the whipped cream over the top and sprinkle evenly with chocolate shavings. Refrigerate at least 2 hours before serving.

OLD FASHIONED STRAWBERRY PIE

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.

STRAWBERRY PIE VI

Steps:

• In a medium bowl, combine gelatin and boiling water. Stir 3 minutes, or until gelatin is dissolved. Add ice and stir until gelatin thickens and cools. Fold in the whipped topping and strawberries. Chill until mixture will mound, then spoon into crust. Refrigerate for at least 2 hours before serving.

EASY FRESH STRAWBERRY PIE

Steps:

• Preheat oven to 450°. Unroll crust into a 9-in. pie plate. Trim edge. Line unpricked crust with a double thickness of heavy-duty foil or parchment. Bake 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack., In a small saucepan, combine the sugar, cornstarch and water until smooth. Bring to a boil; cook and stir until thickened, about 2 minutes. Remove from the heat; stir in gelatin until dissolved. Refrigerate until slightly cooled, 15-20 minutes., Meanwhile, arrange strawberries in the crust. Pour gelatin mixture over berries. Refrigerate until set. If desired, serve with whipped cream.

FLUFFY LEMON-STRAWBERRY PIE

Steps:

• Beat cream cheese in large bowl with whisk until creamy. Gradually beat in milk until blended. Add pudding mixes; beat 2 min. Stir in half the COOL WHIP.
• Spoon into crust; top with remaining COOL WHIP.
• Refrigerate 3 hours or until firm. Top with strawberries just before serving.

LIGHT STRAWBERRY PIE

Steps:

• Drain pineapple, reserving juice in a 2-cup measuring cup. Set pineapple aside. Add enough water to juice to measure 1-1/2 cups; transfer to a saucepan. Whisk in the pudding mix and gelatin until combined. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in pineapple. Remove from the heat; cool for 10 minutes. , Add the strawberries; toss gently to coat. Pour into crust. Refrigerate until set, about 3 hours. Garnish each piece with 1 tablespoon whipped topping. Refrigerate leftovers.

STRAWBERRY DELIGHT PIE

Steps:

• Beat cream cheese, confectioners' sugar, and lemon juice together in a bowl with an electric mixer on low speed. Add whipped topping and beat until filling is well-combined. Spoon filling into graham cracker crust.
• Stir strawberries and glaze together in a bowl until berries are coated; lay berries over pie filling. Refrigerate pie until chilled, at least 1 hour.

COOL 'N EASY STRAWBERRY PIE

Steps:

• Slice 1 cup strawberries; refrigerate for later use. Chop remaining strawberries; set aside.
• Add boiling water to gelatin mix; stir 2 min. until completely dissolved. Add enough ice to cold water to measure 1 cup. Add to gelatin; stir until slightly thickened. Remove any unmelted ice.
• Whisk in COOL WHIP. Stir in chopped strawberries. Refrigerate 20 to 30 min. or until mixture is very thick and will mound. Spoon into crust.
• Refrigerate 6 hours or until firm. Top with sliced berries just before serving.

COOL AND EASY STRAWBERRY PIE

Steps:

• Stir boiling water into dry gelatin mix in large bowl at least 2 minutes until completely dissolved. Add enough ice to cold water to measure 1 cup. Add to gelatin; stir until slightly thickened. Remove any unmelted ice.
• Add whipped topping; stir with wire whisk until well-blended. Stir in chopped strawberries. Refrigerate 20-30 minutes or until mixture is very thick and will mound. Spoon into crust.
• Refrigerate 6 hours or overnight until firm. Top with sliced strawberries. (Update: the last few times I've made this, I have coarsely chopped the strawberries for the topping. I think it is better that way instead of the big slices of strawberry.) Store in refrigerator.

OUTRAGEOUS STRAWBERRY PIE

Steps:

• In medium bowl, pour boiling water on gelatin; stir until gelatin is dissolved. Stir in yogurt until melted and smooth. Cover; refrigerate about 1 hour 30 minutes or until thickened but not set.
• Meanwhile, heat oven to 350°F. Place cereal and pretzels in food-storage plastic bag; crush with rolling pin to make 1 1/2 cups. In small bowl, stir crushed cereal mixture and melted butter until well mixed. Press mixture firmly in bottom of ungreased 9-inch glass pie plate. Bake about 10 minutes or until crust is light golden brown. Set aside to cool.
• Beat gelatin mixture with electric mixer on high speed 7 to 8 minutes or until doubled in volume. Fold in sliced strawberries; pour over crust. Cover; refrigerate at least 1 hour or until firm.
• To serve, cut pie into wedges. Top with whipped topping and strawberry halves. Refrigerate any remaining pie.

FLUFFY STRAWBERRY MERINGUE PIE

Steps:

• In a mixing bowl, beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually beat in sugar 1 tablespoons at a time, on high until stiff glossy peaks form and sugar is dissolved. Fold in the crackers, pecans and vanilla.
• Spread onto the bottom and up the sides of a greased 10-inch deep pie pan. Bake at 350F for 25-30 minutes or until meringue is lightly browned. Cool on a wire rack. Set aside 1 strawberry for garnish.
• Slice half the strawberries and set aside. In a bowl, mash the remaining strawberries; drain juice, reserving 1/2 cup. In a saucepan, combine marshmallows and reserved juice. Cook and stir over low heat until marshmallows are melted. Refrigerate until partially set.
• Fold the sliced and mashed strawberries and whipped topping into marshmallow mixture. Spoon into meringue shell. Garnish with reserved strawberry.
• Refrigerate for 3 hours or until set.

FLUFFY STRAWBERRY PIE

Steps:

• Completely dissolve gelatin in boiling water.
• Add ice cubes and stir until melted.
• Prepare pie filling mix with 3/4 cup milk as directed on package for about 2 minutes.
• Blend in gelatin.
• Chill, if necessary, until thickened.
• Fold in 2 cups of the whipped topping and strawberries.
• Pour into crust.
• Chill in refrigerator 3 hours before serving.
• Garnish with remaining whipped topping and additional strawberries, if desired.

FLUFFY STRAWBERRY LIME PIE

Steps:

• In a bowl mix the strawberry gelatin with boiling water until the gelatin and sugar are completely dissolved.
• Stir in the lime peel and lime juice.
• Refrigerate for about 1 hour or until very thick but NOT set.
• In a medium bowl beat the gelatin mixture using an electric mixer on high speed for about 4 minutes, scraping the bowl occasionally until thick and fluffy; set aside.
• In another chilled bowl beat the whipping cream and 3/4 cup powdered sugar on high speed until stiff.
• Using a spatula gently stir in the whipping cream mixture with the crushed strawberries into the gelatin/lime mixture.
• Pour into prepared baked crust.
• Refrigerate for a minumum of 3 hours or until set.
• Garnish with whipped cream and sliced strawberries.
• Refrigerate and leftovers.

FLUFFY STRAWBERRY MERINGUE PIE

Steps:

• In a mixing bowl, beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time on high until stiff glossy peaks form and sugar is dissolved. Fold in the crackers, pecans and vanilla.
• Spread onto the bottom and up the sides of a greased 10-inch deep dish pie plate. Bake at 350 degrees for 25 - 30 minutes or until meringue is lightly browned. cool on wire rack.
• Set aside one strawberry for garnish. Slice half of the strawberries; set aside. In a bowl, mash the remaining strawberries; drain juice reserving 1/2 cup. In a saucepan, combine marshmallows and reserved juice. Cook and stir over low heat until marshmallows are melted. Refrigerate until partially set.
• Fold the sliced and mashed strawberries and whipped topping into marshmallow mixture. Add food coloring if desired. Spoon into meringue shell. Garnish with the reserved strawberry. Refrigerate for 3 hours or until set. Refrigerate leftovers.

FLAKY STRAWBERRY PIE

Steps:

• In a bowl, combine flour and salt; cut in shortening until mixture resembles coarse crumbs. Combine 4 teaspoons milk and water; gradually add to crumb mixture, tossing with a fork until dough forms a ball. Refrigerate for 30 minutes or until easy to handle., Preheat oven to 450°. Roll out pastry to fit a 9-in. pie plate. Transfer pastry to pie plate. Trim pastry to 1/2 in. beyond edge of plate; flute edge of pastry. Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake 8 minutes. Remove foil; bake 7 minutes. Cool completely on a wire rack., In a small bowl, beat cream cheese, sugar and remaining milk until smooth. Spread over bottom of crust; arrange strawberries over the top., In a saucepan, combine sugar, cornstarch, salt and water until smooth. Bring to a boil; cook and stir 2 minutes or until thickened. Remove from heat; stir in gelatin until dissolved. Chill until partially set. Pour over berries. Refrigerate until set.

FLUFFY STRAWBERRY MERINGUE PIE

Steps:

• In a bowl, beat egg whites and cream of tartar on medium speed until soft peaks form. gradually beat in sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Fold in the crackers, pecans and vanilla., Spread onto the bottom and up the sides of a greased 10-in. deep-dish pie plate. Bake at 350° for 25-30 minutes or until meringue is lightly browned. Cool on a wire rack., Set aside one strawberry for garnish. Slice half of the strawberries; set aside. In a bowl, mash the remaining strawberries; drain juice, reserving 1/2 cup. In a saucepan, combine marshmallows and reserved juice. Cook and stir over low heat until marshmallows are melted. Refrigerate until partially set., Fold the sliced and mashed strawberries and whipped topping into marshmallow mixture. Add food coloring if desired. Spoon into meringue shell. Garnish with the reserved strawberry. Refrigerate for 3 hours or until set. Refrigerate leftovers.

FLUFFY STRAWBERRY PIE WITH PRETZEL CRUST

Steps:

• In medium bowl, mix all crust ingredients. Press mixture firmly against bottom and side of 9-inch glass pie plate.
• In large bowl, pour boiling water on gelatin; stir until gelatin is dissolved.
• Stir in lime peel and lime juice. Refrigerate 1 hour or until very thick but not set.
• Beat gelatin mixture with electric mixer on high speed about 4 minutes or until thick and fluffy; set aside.
• In chilled large bowl, beat whipping cream and powdered sugar on high speed until stiff peaks form.
• Fold whipped cream and crushed strawberries into gelatin mixture.
• Pour into crust.
• Refrigerate about 8 hours or until set.