BAVARIAN STRAWBERRY CREAM PIE
I had tons of strawberries so I had to at least try this pie. Naturally I used Recipe #371212 for the crust. Next time I make this, I will have to make make two pies since it was so creamy and dreamy. If you like strawberries and cream, this pie is a dream come true!! Time does not include refrigeration. Enjoy!!
Provided by Bay Laurel
Categories Gelatin
Time 45m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 7
Steps:
- In a large bowl, crush strawberries and add sugar.
- Let stand 30 minutes.
- Pour cold water in a bowl and add the unflavored gelatin to the top.
- Let stand 5 minutes.
- Add boiling water to dissolve the gelatin; stir.
- Stir in the the strawberries and add fresh lemon juice.
- Chill the gelatin until it is the thickness of unbeaten egg whites.
- Whip the cream until firm peaks form.
- Gently fold into strawberry mixture.
- Pour into pie crust and refrigerate for at least 4 hours.
STRAWBERRY PIE
Celebrate juicy, in-season strawberries by using them as a filling for pie. Geoffrey keeps it simple by using store-bough pie crust and filling it with an easy-to-make strawberry compote. Then, he tops everything off with fresh, sliced berries.
Provided by Geoffrey Zakarian
Categories dessert
Time 3h55m
Yield 8 to 10 servings
Number Of Ingredients 12
Steps:
- Quarter 2 pounds of the strawberries and set aside. Dice half of the remaining pound, then slice the remainder.
- Stir 1 tablespoon granulated sugar together in a bowl with the elderflower liqueur until the sugar dissolves. Toss with the diced berries and set aside to macerate at room temperature.
- Place the quartered strawberries in a medium pot and gently stir together with the jam, cornstarch, lemon juice, a pinch of salt and the remaining 1/3 cup granulated sugar. Bring to a simmer over medium heat and cook, stirring often, until the strawberries begin to break down and the mixture is thick and jammy, 15 to 20 minutes. Remove from the heat and let cool about 10 minutes, then stir in the reserved macerated berries.
- Pour mixture into the baked crust and allow to chill in the refrigerator until set, at least 3 hours.
- Decorate the top of the pie with the sliced berries in concentric circles. Refrigerate until ready to serve.
- Whip the cream along with the confectioners' sugar, vanilla and cream of tartar until it holds medium stiff peaks. Serve alongside the pie.
STRAWBERRY BAVARIAN PIE
This recipe comes from Not Just Cheesecake! a low-fat, low-cholesterol, low-calorie dessert cookbook. It is wonderful! This is made with yogurt cheese and produces a very creamy low-fat pie. The longer you strain the yogurt the more whey is released and the firmer the cheese. I have been making it for years and use my microwave graham cracker crust.
Provided by PaulaG
Categories Pie
Time P1DT30m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- The day before making the pie, strain the yogurt by straining through a cheese cloth lined mesh strainer or using a yogurt cheese funnel.
- Discard whey and reserve the yogurt cheese for the pie.
- Wash strawberries, hull and slice.
- Sprinkle with sugar or a mixture of sugar and Splenda.
- Taste for sweetness and adjust sweetening as necessary for personal taste.
- Soften the gelatin in 1/4 cup of water for 5 minutes.
- Heat the remaining 1/2 cup water, add the gelatin and stir until dissolved.
- Gradually stir gelatin mixture into sweetened strawberries, add yogurt cheese and stir gently with a fork until well blended.
- Pour into a 9-inch prepared graham cracker pie crust that is thoroughly cooled.
- Refrigerate until firm; at least 3 to 4 hours.
- Please Note: Straining the yogurt will take 12 to 24 hours and while straining the yogurt should be placed in refrigerator for safe keeping.
Nutrition Facts : Calories 248.7, Fat 8.3, SaturatedFat 2, Cholesterol 2.5, Sodium 208.6, Carbohydrate 39.5, Fiber 2.2, Sugar 28.8, Protein 5.8
STRAWBERRY BAVARIAN CREAM
This is another great recipe out of an old Betty Crocker cookbook dated 1969. This is a very easy and tasty dessert. I hope you enjoy it. Prep time does not include chill time.
Provided by teresas
Categories Gelatin
Time 15m
Yield 6-8 serving(s)
Number Of Ingredients 4
Steps:
- Drain strawberries, reserving syrup.
- Pour boiling water over gelatin in bowl, stirring until gelatin is dissolved.
- Add enough cold water to reserved syrup to measure 1 cup; stir into dissolved gelatin. Chill until almost set.
- Beat gelatin until foamy. Fold whipped cream and thawed strawberries into gelatin. Pour into 1 quart mold or into individual dessert dishes and chill until firm.
- Unmold; if desired, serve with sweetened whipped cream and garnish with strawberries or other fruits.
BAVARIAN STRAWBERRY PIE
A delicious, easy pie. Great for pot lucks. I love the coconut crust..it adds a special touch. Enjoy! My photo's
Provided by Cassie *
Categories Fruit Desserts
Time 40m
Number Of Ingredients 8
Steps:
- 1. In a small bowl, combine coconut and butter. Press onto the bottom and up the sides of a greased 9-in. pie plate. Bake at 300° for 30-35 minutes or until lightly browned (cover edges loosely with foil to prevent over browning if necessary). Cool on a wire rack.
- 2. In a large bowl, combine strawberries and sugar; let stand for 15 minutes.
- 3. In a small saucepan, sprinkle gelatin over cold water; let stand for 1 minute. Cook and stir over medium heat until gelatin is dissolved; stir in lemon juice.
- 4. Stir into strawberry mixture. Cool to room temperature.
- 5. Fold in whipped cream. Pour into crust.
- 6. Refrigerate for at least 4 hours before slicing.
STRAWBERRY BAVARIAN PIE
Steps:
- Dissolve gelatin and sugar in boiling water. Add cold water. Chill until thickened.
- Arrange strawberries in bottom of pie shell. With electric mixer on medium, beat thickened gelatin until fluffy and doubled in volume. Blend in 1 cup of the Cool Whip. Chill until mixture mounds. Spoon berries in pie shell.
- Chill about 4 hours. Garnish with remaining Cool Whip and strawberries.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
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