Minty Strawberry Lemon Pie Food

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.

FROZEN STRAWBERRY LEMONADE PIE

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.

STRAWBERRY LEMONADE PIE

Steps:

• Whisk flour, sugar, and salt together in a large mixing bowl for the crust until well combined. Add butter and shortening and mix until pea-sized crumbs form. Drizzle in water 1 tablespoon at a time and gently mix until dough starts to come together. Turn dough onto a lightly floured surface and pack into a ball. Cut dough in half and flatten into 2 discs. Cover each tightly with plastic wrap and refrigerate for at least 1 hour.
• Preheat the oven to 400 degrees F (200 degrees C).
• Roll out 1 piece of dough to fit a pie pan, reserving the second piece for another use. Prick the bottom using a fork to prevent bubbles. Line dough with parchment paper or aluminum foil, making sure to cover bottom and sides. Fill crust with pie weights, dried beans, or dry rice to weigh it down.
• Bake crust in the preheated oven until golden brown and cooked through, 15 to 20 minutes.
• Remove crust from the oven, leaving oven on. Remove pie weights and liner and return crust to the oven. Bake 15 to 20 minutes more.
• Meanwhile, combine strawberries, sugar, and lemon juice in a saucepan over medium heat. Cook until strawberries are rendered down, 10 to 20 minutes. Remove from heat.
• Whisk water, sugar, cornstarch, and salt together in a saucepan until dissolved. Reserve 4 tablespoons of cornstarch slurry in a bowl. Heat the saucepan over high heat until mixture turns clear and thickens, about 5 minutes. Add egg yolks, lemon juice, butter, and lemon zest and whisk until butter is melted, about 3 minutes more. Add reserved slurry 1 tablespoon at a time until filling mixture is thick again.
• Pour hot filling into baked pie crust. Cover filling with strawberry compote.
• Place egg whites in a large mixing bowl and beat using an electric mixer on high speed until bubbles start to appear. Add cream of tartar and continue to mix on high speed until soft peaks form. Reduce mixer speed to medium and add sugar slowly until fully integrated. Return mixer to high speed and mix meringue until stiff peaks form.
• Cover pie with meringue fully to seal in all filling.
• Preheat the oven to 300 degrees F (150 degrees C).
• Bake pie in the preheated oven for 45 minutes until meringue topping is firm and lightly browned. Remove from oven and use a blow torch to toast the peaks to a dark brown.

MINTY STRAWBERRY LEMON PIE

Steps:

• Bring 3/4 cup water and mint to boil in small saucepan. Remove from heat; let stand 1 min. Strain liquid into bowl; discard mint. Bring strained liquid back to boil.
• Add boiling strained liquid to gelatin mix in large bowl; stir 2 min. until completely dissolved. Stir in lemon zest and juice. Add enough ice to cold water to measure 1 cup. Add to gelatin; stir until slightly thickened. Remove any unmelted ice.
• Stir in 2 cups COOL WHIP with whisk until blended. Add strawberries; stir. Refrigerate 30 min. or until mixture is thick enough to mound. Spoon into crust.
• Refrigerate 4 hours or until firm. Serve topped with remaining COOL WHIP.

MINTY STRAWBERRY LEMONADE

Steps:

• Combine lemon juice, sugar and water.
• Stir until sugar is dissolved.
• Chill.
• Place one strawberry and one mint leaf in each compartment of a 16 cube ice tray.
• Pour 1 to 1 1/2 cups of the chilled lemonade into the tray to fill.
• Freeze.
• To serve, place 4 mint-strawberry ice cubes in a glass and add lemonade.
• ENJOY!

STRAWBERRY LEMON MERINGUE PIE

Steps:

• Preheat oven to 325°F.
• Beat egg yolks. Whisk in sweetened condensed milk, lemon juice and lemon zest. Pour into prepared crust.
• Bake in preheated oven 25 minutes. Remove from oven. Increase oven temperature to 350°F.
• Place sliced strawberries over baked filling.
• Beat egg whites with cream of tartar until foamy; gradually add sugar, beating until stiff peaks form, but not dry. Spread meringue on top of strawberries, sealing carefully to edge of crust.
• Return to oven and bake for 10 minutes or until meringue is golden brown. Cool. Chill before serving, if desired,.

STRAWBERRY-LEMON PIE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a 9-inch pie pan.
• Mix flour, sugar, and salt together in a bowl. Add oil and milk. Stir until a crumbly mixture forms. Press evenly into the prepared pan, finishing with a plain rim or edge.
• Combine milk and gelatin in a saucepan. Stir together over low heat, gradually stirring in sugar, until completely dissolved. Add lemon zest and juice. Remove from heat and cool, 15 to 20 minutes.
• Meanwhile, whip cream in a bowl with an electric mixer at medium speed until stiff peaks form; fold into the cooled gelatin mixture. Spoon into the pie crust and cover with strawberries.
• Bake in the preheated oven until set, 30 to 40 minutes. Remove from the oven and let cool to room temperature, 20 to 30 minutes, before chilling until firm, 2 to 3 hours. Dust lightly with powdered sugar and garnish with mint.