Strawberry Cream Pie With Chocolate Cookie Crust Food

STRAWBERRY CREAM PIE RECIPE

Steps:

• Combine graham crumbs, sugar and butter; press onto bottom and up side of 9-inch pie plate. Refrigerate until ready to use.
• Add boiling water to gelatin mix in medium bowl; stir 2 min. until completely dissolved. Beat cream cheese in large bowl with whisk until creamy. Gradually whisk in gelatin until blended. Place bowl in larger bowl filled with ice water. Let stand 5 to 8 min. or until gelatin is thickened, whisking occasionally.
• Reserve 4 large strawberries for garnish; chop remaining berries. Add 1-1/2 cups COOL WHIP to gelatin mixture; whisk until blended. Stir in chopped strawberries. Refrigerate 20 min. or until thick enough to mound; pour into crust. Refrigerate 3 hours or until firm.
• Spread remaining COOL WHIP onto top of pie to within 1 inch of edge. Cut reserved strawberries in half; use to garnish pie.

STRAWBERRIES & CREAM PIE

Steps:

• In a microwave, melt 3/4 cup chocolate chips and 2 teaspoons shortening; stir until smooth. Brush over crust. Refrigerate until firm. , In a small bowl, beat the cream cheese, sugar, sour cream and vanilla until smooth. Fold in whipped topping. Spoon into crust. Refrigerate for 1 hour. , Arrange strawberries over pie. In a microwave, heat jam until melted; brush over the top. Melt remaining chocolate chips and shortening; stir until smooth. Drizzle over pie. Refrigerate until chilled.

STRAWBERRY CREAM PIE

Steps:

• Combine cookie crumbs and melted butter. Press into a 8" pie plate and put in freezer.
• Wash, hull and puree pint of strawberries with 2 tbsp sugar and reserve.
• Beat egg whites with remaining 4 tbsps of sugar until stiff. Refrigerate.
• Whip the cream with vanilla extract until smooth and creamy, removing 1/2 cup for garnish.
• Fold the strawberry puree and egg whites into the whipping cream.
• Pour into prepared crust and freeze until hard.
• Just before serving decorate top of frozen pie with the reserved whipped cream and sliced strawberries, then drizzle with chocolate sauce and enjoy.

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.

FRESH STRAWBERRY PIE WITH SPECIAL SHORTBREAD CRUST

Steps:

• Pre-heat oven to 375.
• Mix together crust ingredients til crumbly, and press into a 10" pie plate with floured fingers.
• Bake empty crust in pre-heated oven for 12-15 minutes, (until very lightly browned on edges).
• Remove from oven and cool completely.
• While the crust is cooling, make the glaze by mixing together the dry ingredients in a pot, then add the boiling water, and cook until the glaze is thickened and clear.
• (I use a whisk and stir constantly) Remove the glaze from heat.
• Add the butter and stir into the glaze until melted.
• Cool the glaze.
• While the glaze is cooling, if your crust is cool enough, add your sliced strawberries to the crust.
• When the glaze is cool, pour it over the sliced strawberries in the pie crust, and chill completely in the fridge until the glaze sets firmly.

NASOYA STRAWBERRY CREAM PIE WITH SUGAR COOKIE CRUST

Steps:

• Make the pie crust by blending all the crust ingredients together with an electric mixer.
• Grease a 9" or 10" pie pan with cooking spray, and press the crust into it. Be sure to poke some holes in it with a fork.
• Bake at 375 for about 10 minutes or until the crust shows signs of setting.
• Pull the crust out to cool for a bit and lower the oven temp to 350.
• Make the pie filling by first mixing the heavy cream and strawberries together in a blender or food processor.
• Add this mixture to the Nasoya in a mixing bowl.
• Add the sugar.
• Pour the mixture into the pie crust.
• Bake at 350 for 20-35 minutes depending on oven strength, until it looks set.
• When it looks set, turn the oven off and let it cool in there for at least half an hour. Pull it out and let it chill in the fridge for at least 3 hours prior to serving.
• If you like, top with fresh strawberries or toasted almonds. I wanted to put toasted almonds in as part of the recipe but the filling itself is very good and different.

CHOCOLATE STRAWBERRY SLAB PIE

Steps:

• Roll out the 2 pie crusts until they are thin and can cover a baking sheet aka jelly roll pan (10.5" x15.5").
• Using a heart-shaped cookie cutter, perforate one pie crust (this is the top layer of the pie).
• Place sliced strawberries into a bowl.
• Add sugar, corn starch, lemon - mix gently.
• Pace other rolled-out pie crust on the baking sheet/jelly roll pan.
• Sprinkle chocolate chips on top.
• Spread strawberries on top.
• Unroll the perforated (heart-shaped cut-outs) top layer of pie crust on top of everything.
• Fold in the edges so the slab pie is sealed.
• Brush a thin coating of milk or heavy cream on the crust and top of the pie's surface.
• Bake 375F for 30-40mins.
• Slice and serve with sifted powdered sugar.