EASY FRESH STRAWBERRY PIE
For my mother's birthday, I made this strawberry pie recipe instead of a cake. Since it was mid-May in Oklahoma, the berries were absolutely perfect. It was a memorable occasion for the whole family. -Josh Carter, Birmingham, Alabama
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 8 servings.
Number Of Ingredients 7
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.
Nutrition Facts : Calories 264 calories, Fat 7g fat (3g saturated fat), Cholesterol 5mg cholesterol, Sodium 125mg sodium, Carbohydrate 49g carbohydrate (32g sugars, Fiber 2g fiber), Protein 2g protein.
STAWBERRY RUM PIE
Strawberries, Spiced Rum and scoop of ice cream. YUM! Keeping pie crust ingredients very cold while working is the key to a flaky crusts. Hope you enjoy this as much as my wife used to.
Provided by chefmick
Categories Pie
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- For Pie Crust:.
- Mix flour and salt, cut in shortening until it resembles small peas.
- Combine eggs, water and vinegar and add to flour.
- Gently knead until all flour is moistened. (not to much or crusts will be hard and chewy.).
- Divide into 2 balls and refrigerate 30 minutes.
- Rolls out 1 dough ball and place in pie plate. Use fork to poke holes in bottom of crusts.
- For Pie Filling:.
- Whisk eggs in a large bowel, add softened butter, sugar, brown sugar and spiced rum. (I use capt morgan's). Whisk to a creamy texture.
- Thinly slice strawberries and gently fold into egg mixtures.
- Sprinkle flour a little at a time over filling mixture and gently stir till all flour is mixed inches.
- Pour into pie shell.
- can add lid or lattice with extra pie crust dough.(optional).
- Bake at 400 degrees F for 35 - 45 minutes.
Nutrition Facts : Calories 602.5, Fat 28.4, SaturatedFat 17.1, Cholesterol 138.4, Sodium 404.2, Carbohydrate 76.2, Fiber 2.8, Sugar 35.4, Protein 8.4
PUMPKIN RUM PIE
Make and share this Pumpkin Rum Pie recipe from Food.com.
Provided by Melljoy
Categories Pie
Time 1h
Yield 1 Pie, 8 serving(s)
Number Of Ingredients 18
Steps:
- Preheat the oven to 375 degrees F.
- Partially bake the pie shell, according to the package directions.
- In the large bowl of an electric mixer, whisk the pumpkin puree, eggs, brown sugar, melted butter, 1 1/2 cups of the heavy cream, sour cream, cinnamon, ginger, cloves, nutmeg, salt, dark rum, and vanilla. Pour into the shell. Bake for 10 minutes, and then reduce the oven temperature to 300 degrees F. Continue baking for 35 to 45 minutes. Cool to room temperature and refrigerate until ready to serve.
- With the whisk attachment of an electric mixer, whip the remaining cup of heavy cream on high speed until the cream starts to froth. Gradually add the confectioners' sugar and whip on high until the cream stands in peaks. Either spoon or pipe the whipped cream around the edges of the pie and garnish with Praline Pecans.
- Pecan Praline Directions:.
- In a small skillet melt the butter and sugar over medium heat. Add the pecans, stirring until bubbly; about 5 minutes. Remove from the heat and pour onto aluminum foil. When the pecans are cool, crumble into small pieces and sprinkle the topping on top of the whipped cream.
Nutrition Facts : Calories 655.2, Fat 47.3, SaturatedFat 24.7, Cholesterol 200.7, Sodium 216.1, Carbohydrate 52.8, Fiber 1.4, Sugar 38.8, Protein 6.2
STRAWBERRIES WITH RUM CREAM
Make and share this Strawberries with Rum Cream recipe from Food.com.
Provided by Mini Ravindran
Categories Dessert
Time 10m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Whisk together the sour cream, sugar and rum.
- Mix in the strawberries.
- Cover and refrigerate until needed.
EASY STRAWBERRY JELL-O PIE
The pie my brother always wants for his birthday. Very good in a Cream Cheese Crust (recipe #97877).
Provided by Marg CaymanDesigns
Categories Pie
Time 15m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Bring sugar, water and cornstarch to a boil over medium high heat.
- Add Jell-O, stir until dissolved.
- Cool and then add strawberries.
- Refrigerate about 45 minutes or until it starts to congeal.
- Put in pie shell and cool completely.
- Top with whipped cream or ice cream to serve.
Nutrition Facts : Calories 225, Fat 4.5, SaturatedFat 1.1, Sodium 119, Carbohydrate 45.8, Fiber 1.1, Sugar 36.3, Protein 1.9
OREO RUM STRAWBERRY PIE
The pie needs to be chilled several hours or overnight before serving.
Provided by Gordano Aniscenko
Categories project, dessert
Time 25m
Number Of Ingredients 9
Steps:
- Boil 1 cup water. Add lemon gelatin mix, stir and put into refrigerator until the mixture begins to firm. Then combine gelatin with cream cheese.
- In separate bowl, whip heavy cream, sugar, vanilla extra and rum extract until smooth. Combine this with gelatin-cream cheese mixture, until it's creamy.
- In pie pan, put down a layer of cookie halves, covered by a layor of cream mixture and then a layer of strawberries. Repeat layer of cookies and layer of cream. Decorate top with more strawberries and the whole cookies.
- Refrigerate for a few hours or overnight. Serve chilled.
Nutrition Facts : @context http, Calories 309, UnsaturatedFat 7 grams, Carbohydrate 31 grams, Fat 20 grams, Fiber 0 grams, Protein 7 grams, SaturatedFat 11 grams, Sodium 152 milligrams, Sugar 13 grams
RUM PIE
My mom made this around Christmas time, but it's a great light dessert for anytime of the year! This has been a family favourite for as long as I can remember and I requested it often.
Provided by Cathy17
Categories Pie
Time 2h30m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 7
Steps:
- Sprinkle gelatin on cold water. Place over hot water and stir until dissolved.
- Blend Eagle Brand and rum in medium sized bowl.
- Gradually add gelatin and stir.
- Chill a short time until mixture starts to thicken.
- Whip cream and gently fold into milk mixture.
- Turn into prepared pie shell and chill in fridge until firm (about 2-3 hours).
- Sprinkle optional chocolate and/or coconut on top and enjoy!
- Cook time includes chilling time.
MY OWN STRAWBERRY RHUBARB PIE
This was the first pie I ever made, and I put together the recipe from other pie recipes I found, and my own mother's input to make this recipe my own.
Provided by lf16
Categories Desserts Pies Fruit Pie Recipes Strawberry Pie Recipes
Time 5h10m
Yield 8
Number Of Ingredients 12
Steps:
- Mix the strawberries, rhubarb, brown sugar, 1/2 cup of white sugar, cinnamon, allspice, cornstarch, and flour into a bowl; stir until the flour and cornstarch are smoothly combined. Let the filling stand for 30 minutes. If the filling is very juicy, add an additional tablespoon of cornstarch.
- Preheat oven to 400 degrees F (200 degrees C).
- Divide the pie pastry in half; roll out half into a circle on a floured work surface, and line a 9-inch pie dish with bottom crust. Roll the remaining half out into a 10-inch circle on a floured work surface, and set aside.
- Pour the filling into the crust-lined pie dish. Scatter diced butter over the top.
- Cut the remaining crust into 3/4-inch wide strips (use a scalloped edge pastry cutter for a prettier crust). Moisten the rim of the filled bottom crust with a bit of water, and lay the two longest strips in a cross in the middle of the pie. Working from the next longest down to the shortest strips, alternate horizontal and vertical strips, weaving the strips as you go. Press the lattice strips down onto the bottom crust edge to seal, and trim the top crust strips neatly. Brush the crust with milk, and sprinkle with 1 tablespoon of sugar. Cover pie edges with aluminum foil strips.
- Bake pie in preheated oven for 15 minutes; lower temperature to 375 degrees F (190 degrees C), and bake until the filling is bubbling and the crust is golden brown, about 40 minutes. Remove aluminum foil about 15 minutes before end of baking. Turn off oven, and allow pie to rest for 15 minutes with the door open, and 15 more minutes with the door closed. Allow to cool completely on wire rack for several hours or overnight; filling will thicken as it sits.
Nutrition Facts : Calories 396.7 calories, Carbohydrate 59.3 g, Cholesterol 4 mg, Fat 16.8 g, Fiber 4 g, Protein 4.1 g, SaturatedFat 4.7 g, Sodium 251.5 mg, Sugar 31.1 g
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