Lubys Cafeteria Fresh Strawberry Pie Food

LUBY'S CAFETERIA FRESH STRAWBERRY PIE

Steps:

• For glaze, in medium saucepan, combine 3 cups of the water, sugar, and gelatin.
• Bring to a boil, stirring occasionally.
• In small bowl, gradually mix remaining 1 cup water into cornstarch until smooth.
• Add to saucepan, whisking constantly with a wire whisk.
• Cook over medium heat, stirring frequently, about 5 minutes or until mixture is thick and fairly clear. (I suggest stirring constantly).
• Stir in food color.
• Remove from heat and let stand at room temperature cool.
• Do not refrigerate.
• For pies, spread 1/4 cup glaze onto bottom of each pie shell.
• In large bowl, combine strawberries and 2 cups of the glaze.
• Mix gently to coat evenly.
• Spoon half the mixture into each pie shell, arranging berries attractively.
• Spoon half the remaining glaze of each pie, smoothing and sealing glaze to edge of crust with spoon.
• Refrigerate at least 2 hours.
• Top with whipped cream.

LUBY'S CAFETERIA LEMON ICEBOX PIE

Steps:

• Preheat the oven to 350°F.
• In medium bowl, combine sweetened condensed milk, egg yolks, lemon juice and lemon peel.
• Mix until well blended.
• Pour into crust.
• Bake 5 minutes.
• Refrigerate at least 2 hours.
• In large bowl, beat egg whites until soft peaks form.
• Add sugar, a tablespoon at a time, beating constantly until stiff peaks form.
• Spread over filling making sure to go to edge of crust.
• Bake 12 to 15 minutes or until lightly browned.
• Refrigerate until served.

LUBY'S CAFETERIA HAWAIIAN DELIGHT PIE

Steps:

• Preheat oven to 350ºF.
• In medium bowl, beat together butter, sugar, eggs, flour, and cornmeal until well blended.
• Add drained pineapple, coconut, and vanilla, mixing well. Pour into pie shell.
• Bake 45 minutes, or until wooden pick inserted in center comes out "almost" clean (filling will be very moist).