FRESH STRAWBERRY ICEBOX PIE
This is the best icebox pie ever! Make this during the summer when sweet strawberries are in season. This is a perfect summer pie because it is cool, refreshing, and has a yummy fresh strawberry flavor.
Provided by Cupcake-Princess
Categories Pie
Time 35m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- For the crust: Preheat oven to 350 degrees. In a medium mixing bowl stir together graham cracker crumbs, butter, and sugar.
- Press mixture into bottom and sides of a 9 inch pie plate. Bake for 10 minutes. Cool completley before filling.
- For filling: In a medium saucepan stir together sugar, cranberry juice, 2 cups strawberries, cornstarch, and salt. Using a potato masher, gently mash strawberries.
- Bring to a boil, reduce to simmer and cook, stirring frequently until very thick, about 1 minute. Remove from heat and let cool slightly. Stir in remaining strawberries. Pour into cooled pie crust.
- Chill pie until set, at least 4 hours. Spread some whipped cream over pie leaving a 1 inch boarder around edge.
Nutrition Facts : Calories 287.7, Fat 9.7, SaturatedFat 5.1, Cholesterol 20.3, Sodium 171.2, Carbohydrate 50.6, Fiber 3.4, Sugar 35.4, Protein 2.2
STRAWBERRY ICEBOX PIE WITH ALMOND CRUST
Make and share this Strawberry Icebox Pie With Almond Crust recipe from Food.com.
Provided by Bev I Am
Categories Pie
Time 2h45m
Yield 1 9inch pie
Number Of Ingredients 10
Steps:
- For Crust: Position rack in center of oven; preheat to 350.
- Butter 9" diameter glass pie dish.
- Coarsely chop almonds in processor.
- Add graham cracker crumbs, sugar and butter; process until evenly moistened.
- Press crumb mixture onto bottom and up sides of prepared pie dish.
- Bake crust until set, about 12 minutes.
- Cool completely on rack.
- For Filling: Place 2 cups strawberries in medium saucepan.
- Mash strawberries with potato masher until chunky.
- Add sugar, cornstarch and lemon juice.
- Stir over medium-high heat until sugar dissolves and mixture boils and thickens, about 3 minutes.
- Transfer mixture to bowl.
- Cool to room temperature.
- Stir in remaining 3 cups of strawberries and grated orange peel.
- Mound filling in crust.
- Chill pie until cold and set, at least 2 hours and up to 6 hours.
- Makes 1-9" pie- serves 6.
- Using elelctric mixer, beat cream in large bowl until peaks form.
- Spread whipped cream decoratively over filling.
- Cut pie into wedges and serve.
STRAWBERRY CHEESECAKE PIE
The perfect dessert for a sunny day. I have made this recipe with other fruit (blueberries, raspberries) and they have turned out great. And it's so Easy to make, you won't regret making this pie!! Enjoy
Provided by Anna P.
Categories Cheesecake
Time 50m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350F.
- Place evaporated milk, cream cheese, egg, sugar, flour and lemon peel in blender (I use a mixer), cover.
- Blend until smooth, Pour into crust.
- Bake for 35 to 40 minutes or until center is set.
- Cool completely in pan on wire rack.
- Arrange strawberries on top of pie; drizzle with jelly.
- Refrigerate for 2 hours before serving.
Nutrition Facts : Calories 243, Fat 6.5, SaturatedFat 1.6, Cholesterol 29.6, Sodium 311.9, Carbohydrate 39.5, Fiber 1, Sugar 28.5, Protein 7.8
ICEBOX STRAWBERRY PIE
Adapted froms Cooks Country magazine. Be sure that the reduced berries measure 2 cups exactly; if the mixture measures any more, the filling will be loose.
Provided by Boo Chef in West Te
Categories Pie
Time 1h
Yield 1 pie, 8 serving(s)
Number Of Ingredients 12
Steps:
- COOK FROZEN BERRIES Cook frozen berries in large saucepan over medium-low heat until berries begin to release juice, about 3 minutes. Increase heat to medium-high and cook, stirring frequently, until thick and jam-like, about 25 minutes (mixture should measure 2 cups).
- ADD GELATIN Combine lemon juice, water, and gelatin in small bowl. Let stand until gelatin is softened and mixture has thickened, about 5 minutes. Stir gelatin mixture, sugar, and salt into cooked berry mixture and return to simmer, about 2 minutes. Transfer to bowl and cool to room temperature, about 30 minutes.
- ADD FRESH BERRIES Fold fresh berries into filling. Spread evenly in pie shell and refrigerate until set, about 4 hours. (Filled pie can be refrigerated for 24 hours.)
- MAKE TOPPING With electric mixer on medium speed, beat cream cheese, sugar, and vanilla until smooth, about 30 seconds. With mixer running, add cream and whip until stiff peaks form, about 2 minutes. Serve pie with whipped cream topping.
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