No Bake Strawberry Pie With Chocolate Chunks Food

NO CRUST STRAWBERRY PIE

Steps:

• Rinse and hull strawberries. Distribute evenly in a 10 inch pie pan.
• In a medium saucepan combine pudding mix, gelatin mix, and water. Stir well and bring to a full boil. Pour mixture over strawberries and refrigerate for 4 to 6 hours. Top with light frozen whipped topping prior to serving, if desired.

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

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.

NO-BAKE STRAWBERRY PIE WITH CHOCOLATE CHUNKS

Steps:

• Soak the pitted dates for the filling in warm water for 10 minutes and then drain.
• Place the nuts in a food processor and grind until they're a coarse meal. Add the dates (for the crust) and process until thoroughly combined. Press the mixture into a non-stick or very lightly oiled pie plate or spring form pan.
• Arrange 4 cups of the sliced strawberries on top of the crust and set aside.
• In a food processor or blender, combine the remaining 1 cup of strawberries with the 5 soaked dates and lemon juice. Puree until smooth. Pour the sauce mixture over strawberries.
• Arrange the chocolate chunks on the top of the sauce (optional), and refrigerate the pie for 1 hour before serving. This will help the pie set and will be perfect for slicing.

STRAWBERRY CREAM PIE WITH CHOCOLATE COOKIE CRUST

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.

CREAMY NO-BAKE STRAWBERRY PIE

Steps:

• In 1 quart saucepan, place water; sprinkle with gelatin; let stand 1 minute. Heat over low heat, about 2 minutes, stirring constantly, until gelatin is dissolved. Cool slightly.
• In medium bowl, beat cream cheese and sugar with electric mixer on medium speed until smooth. Add yogurt and gelatin mixture; beat on low speed until well blended. Fold in whipped topping, and 1/2 cup strawberries. Spoon into crust. Refrigerate until set, about 2 hours.
• Before severing, garnish pie with additional whipped topping and sliced strawberries.

SUPER EASY NO-BAKE STRAWBERRY PIE

Steps:

• In a medium size bowl, hand mix together the Eaglebrand milk and the lemon juice. It will thicken as you stir it. Add strawberries to mixture and gently combine together. Pour into piecrust and chill for 2 hours. Cut into pieces, and serve with whipped cream if you like.