STRAWBERRY FROZEN PIE
Quick and easy! You can sub the strawberries with any other fruit you like, and it will come out great either way. You can also sub frozen strawberries if you prefer. This is also good with Oreo® crust too.
Provided by laura
Categories Desserts Pies No-Bake Pie Recipes
Time 2h10m
Yield 16
Number Of Ingredients 5
Steps:
- Beat sweetened condensed milk and cream cheese together in a bowl until smooth; add whipped topping and stir until smooth. Fold strawberries into whipped topping mixture; divide between the 2 pie crusts.
- Freeze pies until solid, 2 to 3 hours.
Nutrition Facts : Calories 427.3 calories, Carbohydrate 43.4 g, Cholesterol 39.1 mg, Fat 26.6 g, Fiber 1.3 g, Protein 6 g, SaturatedFat 15.2 g, Sodium 292 mg, Sugar 33.5 g
STRAWBERRY PIE WITH FROZEN STRAWBERRIES
Steps:
- Preheat the oven to 425 degrees Fahrenheit. Fit a crust into the bottom of a 9-inch pie pan.
- In a large bowl, combine the sugar, flour, cornstarch, and cinnamon. Toss in the strawberries to coat.
- Pour the strawberry filling into the pastry-lined pie pan. Place cubes of butter over the filling.
- Cover the filling with the second pie crust, crimping the edges to seal the pie. Cut slits in the crust to allow steam to escape while baking.
- Bake the pie at 425 degrees Fahrenheit for 30 minutes. Reduce the heat to 375 degrees Fahrenheit and bake for an additional 20 minutes.
- Let the pie set for at least 2 hours before serving. Slice and enjoy!
Nutrition Facts : Calories 412 cal
FROZEN STRAWBERRY PIE
Gary Kleisley of Royal Palm Beach, Florida shares the recipe for refreshing Frozen Strawberry Pie. "This sweet-tart treat is well-received at church picnics and family get-togethers," Gary says.
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 3 pies (8 servings each).
Number Of Ingredients 6
Steps:
- In a bowl, beat cream cheese until smooth. Gradually beat in lemonade concentrate. Mash berries; add to cream cheese mixture and mix well. Fold in whipped topping. Spoon into crusts., Freeze until firm. Remove from the freezer 10-15 minutes before serving. Garnish with strawberries and whipped topping if desired.
Nutrition Facts : Calories 211 calories, Fat 11g fat (6g saturated fat), Cholesterol 10mg cholesterol, Sodium 150mg sodium, Carbohydrate 26g carbohydrate (19g sugars, Fiber 1g fiber), Protein 2g protein.
FROZEN STRAWBERRY DAIQUIRI PIE
This boozy frozen pie has all the makings of the drink. Store-bought strawberry sorbet is the perfect way to achieve the texture of finely crushed ice. For an easy variation, switch in your favorite sorbet flavor.
Provided by Food Network Kitchen
Categories dessert
Time 7h10m
Yield one 9-inch pie
Number Of Ingredients 13
Steps:
- For the shortbread crust: Position an oven rack in the center of the oven, and preheat to 350 degrees F. Process the cookies, sugar, butter, rum and salt in a food processor until the texture of wet sand. Press the crumbs evenly into the bottom and up the side of a 9-inch glass pie plate. Bake until lightly browned, 8 to 10 minutes. Let cool completely on a wire rack.
- For the sorbet filling: Mix the lime juice and rum in a measuring cup; set aside. Scoop 1 pint of the sorbet onto the bottom of the cooled crust, placing scoops evenly. Let stand until spreadable, about 5 minutes. Smooth the sorbet with an offset spatula, carefully covering the bottom of the crust. Drizzle 2 tablespoons of the rum mixture very slowly over the sorbet, allowing it to soak in. Repeat with the remaining sorbet and rum mixture. Smooth the top with the spatula. Loosely cover the pie with plastic wrap, and transfer to the freezer while preparing the whipped cream.
- For the lime whipped cream: Beat the corn syrup, lime juice, rum and lime zest in a large bowl with an electric mixer on medium speed until combined. Add the heavy cream, and beat on medium-high speed until stiff peaks form. Remove the pie from the freezer, and quickly spread with the whipped cream, leaving a 1/2-inch border around the outside edge. Loosely cover the pie, and freeze until firm, at least 6 hours or overnight.
- Garnish the frozen pie with 1/2 teaspoon of lime zest before serving.
FROZEN STRAWBERRY PIE
Make and share this Frozen Strawberry Pie recipe from Food.com.
Provided by looneytunesfan
Categories Pie
Time 25m
Yield 2 pies
Number Of Ingredients 7
Steps:
- In a large mixing bowl, beat the cream cheese, sugar and vanilla until smooth. Beat in the strawberries. Fold in the whipped topping and pecans. Pour into crusts. Cover and freeze for 3-4 hours or until firm. Remove from the freezer 15-20 minutes before serving.
Nutrition Facts : Calories 2742.8, Fat 172.8, SaturatedFat 79, Cholesterol 127, Sodium 1880.2, Carbohydrate 290, Fiber 11.7, Sugar 203.7, Protein 26.5
FROZEN STRAWBERRY LEMONADE PIE
This frozen strawberry lemonade pie just might be the ultimate summer dessert.
Provided by Food Network Kitchen
Categories dessert
Time 1h
Yield 8 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F. Pulse the graham crackers and sugar in a food processor until finely ground. Add the melted butter and pulse until the mixture looks like wet sand. Press into the bottom and up the sides of a 9-inch fluted tart pan. Place on a baking sheet and bake until lightly browned and set, 12 to 14 minutes. Let cool completely on the baking sheet.
- Meanwhile, make the filling: Bring the strawberries, raspberries, sugar and water to a boil in a small saucepan over medium-high heat. Reduce the heat and simmer until the liquid is syrupy and the fruit is very soft, 4 to 5 minutes. Strain through a fine-mesh sieve, pressing gently on the solids with a rubber spatula; discard the solids. Let the syrup cool.
- If the cream cheese is a little stiff, soften it in the microwave in 10-second intervals. Beat the cream cheese in a large bowl with a mixer on medium-high speed until smooth and creamy, about 30 seconds. Add the condensed milk and beat until smooth. Add the berry syrup and the lemon zest and juice and beat until smooth.
- In a separate large bowl, beat the heavy cream with clean beaters until medium peaks form. Gently fold the whipped cream into the cream cheese mixture using a rubber spatula until no streaks remain. Spoon the filling into the crust and spread with the back of a spoon. Cover with plastic wrap and freeze until firm, at least 4 hours.
- About 10 minutes before serving, remove the pie from the freezer to soften slightly. Make the topping: Microwave the jelly in a medium microwave-safe bowl until runny, 20 to 30 seconds, then whisk until smooth. Add the strawberries and gently stir to coat. Let macerate 10 to 15 minutes. Remove the tart from the pan and transfer to a plate. Top with the strawberry mixture.
FROZEN YOGURT PIE
Blend fruity low-fat yogurt & whipped topping for this Frozen Yogurt Pie! Use a graham cracker crust for this refreshingly easy, no-bake Frozen Yogurt Pie.
Provided by My Food and Family
Categories Dairy
Time 4h10m
Yield 8 servings
Number Of Ingredients 4
Steps:
- Add COOL WHIP to yogurt in medium bowl; stir with whisk until blended. Spoon into crust.
- Freeze 4 hours or until firm.
- Remove from freezer 15 min. before serving; let stand at room temperature to soften slightly. Top with raspberries just before serving.
Nutrition Facts : Calories 240, Fat 11 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 0 mg, Sodium 125 mg, Carbohydrate 31 g, Fiber 2 g, Sugar 18 g, Protein 3 g
EASY STRAWBERRY CREAM PIE
If you like to keep things easy in the summertime, here's your strawberry cream pie-made with frozen berries and pudding and topped with fresh berries.
Provided by My Food and Family
Categories Pie
Time 2h45m
Yield 8 servings
Number Of Ingredients 8
Steps:
- Heat oven to 350ºF.
- Combine cookie crumbs, 2 Tbsp. sugar and butter; press onto bottom and up side of 9-inch pie plate. Bake 10 min.; cool.
- Use pulsing action to process whole strawberries and remaining sugar in food processor just until berries are finely chopped. Add cream cheese; process just until blended. Spoon into large bowl. Add dry pudding mixes; stir 2 min. Gently stir in 1-1/2 cups COOL WHIP; spoon into crust.
- Refrigerate 2 hours or until firm. Garnish with remaining COOL WHIP and sliced strawberries just before serving.
Nutrition Facts : Calories 400, Fat 18 g, SaturatedFat 12 g, TransFat 0 g, Cholesterol 35 mg, Sodium 560 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 3 g
STRAWBERRY RASPBERRY PIE
This is a great pie to use fresh fruit if available. Frozen fruit can be used, just thaw slightly and drain the liquid. I have made it as a two crust pie or a lattice pie crust, either way is great and it is extra delicious served with a scoop of vanilla ice cream!
Provided by Carolynne Grogan
Categories Pies
Time 1h30m
Number Of Ingredients 11
Steps:
- 1. Prepare crust for pie. Preheat oven to 425F Place bottom crust in pie plate
- 2. To prepare filling, cut stems off strawberries and cut in half or in fourths if they are large. Put rinsed fresh berries in large bowl, add sugar and cornstarch. Stir the marmalade with a spoon until its thin, then add to berries. Mix gently with large spoon. If using frozen fruit, just thaw slightly and pour off liquid, before adding sugar, cornstarch and marmalade. Pour into pie crust.
- 3. If doing a lattice pie, roll out crust and cut strips with pizza cutter and arrange in lattice pattern over filling. Pinch and seal edges and flute. Brush with egg and water mixture and sprinkle with almonds, if desired. Bake 10 mins. Reduce to 350 and bake 40 minutes. Let cool completely on wire rack.
- 4. Whisk powdered sugar, water and vanilla in small bowl until smooth. Drizzle over pie. Note: For making a 2 crust pie, seal the edges, flute and make a couple slits in center of top crust to allow heat to escape. Also, let the pie rest a few hours before serving and it will slice up nicely.
FROZEN STRAWBERRY MARGARITA PIE
Categories Milk/Cream Tequila Dairy Fruit Dessert Bake Strawberry Lime Triple Sec Gourmet Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 13
Steps:
- Make crust:
- Put oven rack in middle position and preheat oven to 350°F.
- Stir together graham cracker crumbs, sugar, and butter in a bowl with a fork until combined well, then press mixture evenly onto bottom and up side of a buttered 9-inch metal or glass pie plate (4-cup capacity).
- Bake 10 minutes, then cool in pie plate on a rack, about 30 minutes.
- Make filling:
- Purée strawberries, zest, lime juice, condensed milk, tequila, and liqueur in a blender until just smooth, then transfer to a large bowl.
- Beat cream in another bowl with an electric mixer at medium speed until it just holds stiff peaks. Fold one third of cream into strawberry mixture gently but thoroughly to lighten, then fold in remainder in 2 batches.
- Pour filling into crust, mounding it slightly, and freeze, uncovered, until firm, about 4 hours. Remove from freezer and let soften in refrigerator, about 40 minutes, before serving (pie should be semisoft).
FROZEN STRAWBERRY MARGARITA PIE
This recipe comes from Land O Lakes and is just a wonderful pie. Great on hot days. This can be made non-alcoholic by just using orange juice, but the adults LOVE this with the tequila!! Instead of having salt on the rim, the salty pretzels as the crust work in this pie!
Provided by SkinnyMinnie
Categories Pie
Time 4h15m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Heat oven to 350ºF.
- Stir together all crust ingredients in medium bowl. Press onto bottom and up sides fo a 9-inch pie pan.
- Bake for 8-10 min or until lightly browned. Cool completely.
- Place strawberries in food processor bowl fitted with metal blade or a blender.
- Process on high speed until well mixed - 1 minute.
- Add ice cream, limeade, tequila and orange juice. Continue processing until well mixed.
- Spoon mixture into prepared crust. Freeze until firm - at least 4 hours if not overnight.
- Slice 4 reserved strawberries and garnish pie with whipped topping, pretzels and sliced strawberries.
Nutrition Facts : Calories 441.7, Fat 18.9, SaturatedFat 11.9, Cholesterol 52, Sodium 499.6, Carbohydrate 64.8, Fiber 2.4, Sugar 39, Protein 6
STRAWBERRY ICEBOX PIE
If you adore creamy strawberry desserts, this deluxe icebox pie topped with glossy, springy homemade strawberry gelatin is a treat you won't want to miss. The recipe, from Morgenstern's Finest Ice Cream in New York, updates a classic strawberry icebox pie with two major tweaks. Instead of using frozen whipped topping and a box of strawberry gelatin, it calls for freshly whipped heavy cream and the juice drained from an entire pound of macerated berries. The recipe does take some time to put together, but results in the richest, silkiest and most deeply strawberry flavored pie imaginable. You'll need to start this at least one day before you want to serve it, but it keeps well for up to three days in the fridge. The wafer cookies get softer and more cakelike as they sit.
Provided by Melissa Clark
Categories pies and tarts, project, dessert
Time P1D
Yield 8 servings
Number Of Ingredients 12
Steps:
- For the strawberry gelatin: combine sliced strawberries and sugar in a medium heat proof (preferably metal) bowl, cover the bowl with plastic wrap, and refrigerate 18 to 24 hours.
- To make the crust: Heat oven to 325 degrees and lightly grease a 9- or 10-inch pie dish (don't use anything smaller). In a food processor combine wafers, sugar and melted butter. Process until mixture is well blended. Transfer to prepared pie dish and, using the bottom of a flat-bottomed measuring cup, press crumb mixture into an even layer on the bottom and up the sides, pressing up about 1/4-inch past the rim of the pie pan. Bake until the crust darkens slightly at the edges, 8 to 12 minutes. Transfer to a wire rack to cool.
- To make the filling: Purée 3 ounces strawberries in a food processor, blender or immersion blender until smooth. You should have about 1/4 to 1/3 cup strawberry purée. Set aside. Quarter another 2 ounces of strawberries to yield about 1/3 cup, and set aside.
- With a whisk or an electric mixer fitted with the whisk attachment, beat heavy cream and sugar until soft peaks form, 2 to 3 minutes. Whisk in strawberry purée until just combined, making sure not to over beat. Using a rubber spatula, fold in quartered strawberries. Scrape strawberry cream into the cooled pie crust and smooth the top. Press the halved vanilla wafers vertically into the filling so that it is studded throughout with wafers. Cover pie with plastic wrap or parchment paper, place on rimmed sheet pan and chill in refrigerator for at least 3 hours (and up to 3 days). The longer the pie sits, the more cakelike the cookies get.
- Once the pie has chilled, thinly slice the remaining 5 ounces of strawberries. Remove pie from refrigerator and place sliced strawberries over the filling to cover it, overlapping slightly if necessary. Place back into the refrigerator, covered, as you make the strawberry gelatin.
- Put an inch or two of water in a medium saucepan and bring water to a simmer. Place the still-covered bowl of strawberries on top of the saucepan. Be sure the water is not touching the bottom of the bowl; if so, pour some water out. Heat strawberries to release more juice, swirling the bowl occasionally (use oven mitts), for 15 minutes; they should look very juicy. Using a fine sieve, strain strawberries until there is about 2/3 cup juice. You can press gently on the berries to release more juice but don't press too hard or the gelatin will get cloudy. Save the strawberry solids for something else, like smoothies.
- Transfer about 2 tablespoons of the hot strawberry juice into a bowl and sprinkle gelatin over the top; let it sit for a few minutes to soften. Add remaining strawberry juice to gelatin mixture and whisk until completely dissolved. Whisk in lemon juice.
- With the pie still in the refrigerator on a sheet pan, pour the gelatin over the sliced strawberries (pouring the gelatin over the back over a spoon suspended over the pie can be helpful to get an even layer of gelatin over the top and doing this work while the pie is in the fridge ensures the glossiest topping and keeps everything from spilling). Let pie chill in the refrigerator, uncovered, until the gelatin sets, at least 2 hours or overnight. Serve with whipped cream dolloped on top.
FROZEN BERRY PIE
This recipe makes two attractive pies using store-bought chocolate crumb crust. I work full-time, so I like the fact that this yummy pie can be made ahead. I serve each slice with a dollop of whipped cream, a strawberry and chocolate curls.
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 2 pies (6 servings each).
Number Of Ingredients 7
Steps:
- In a large bowl, beat the cream cheese, sugar and vanilla until smooth. Stir in strawberries. Fold in whipped topping and pecans. Pour into crusts. , Cover and freeze for 3-4 hours or until firm. Remove from the freezer 15-20 minutes before serving.
Nutrition Facts : Calories 398 calories, Fat 21g fat (11g saturated fat), Cholesterol 21mg cholesterol, Sodium 192mg sodium, Carbohydrate 47g carbohydrate (31g sugars, Fiber 3g fiber), Protein 4g protein.
EASY BERRY PIE WITH FROZEN BERRIES
Using frozen berries means you can make this easy pie year-round. Precooking the filling means you get perfect consistency (no more runny pies) and the cook time on the crust is perfect! I prefer to spell things in the top crust like "I love you."
Provided by amberlynn
Categories Desserts Pies Fruit Pie Recipes
Time 2h
Yield 8
Number Of Ingredients 8
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Line a 9-inch pie plate with 1 of the pie crusts.
- Combine berries, sugar, cornstarch, liqueur, and lemon juice in a large saucepan over medium heat. Stir occasionally as berries thaw and the mixture thickens, 10 to 15 minutes. Remove from heat when it reaches the consistency of a runny jam or a sundae fruit topping.
- Pour the mixture into the pie crust. Moisten the edge of the crust with cold water, top with the second crust, and seal by pinching. Poke at least 3 holes in the top crust.
- Whip half-and-half and egg yolk together in a bowl with a fork. Brush over pie crust. Place pie on a baking sheet.
- Bake in the preheated oven until crust is golden, 20 to 25 minutes. Allow to cool so filling becomes solid, about 1 hour.
Nutrition Facts : Calories 407.5 calories, Carbohydrate 59.2 g, Cholesterol 26.3 mg, Fat 17.5 g, Fiber 5.8 g, Protein 4.4 g, SaturatedFat 4.4 g, Sodium 255.7 mg, Sugar 26.8 g
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