Strawberry Fudge Pie Food

STRAWBERRY AND CHOCOLATE JIGGLE-FLUFF PIE

Steps:

• Preheat the oven to 400 degrees F.
• In a 13 by 9-inch pan, add the pretzels, butter, and 2 tablespoons sugar. Stir to combine. Press mixture into the bottom of the pan and bake 8 to 10 minutes. Remove from the oven and set aside to cool.
• In a stand mixer or a medium bowl, add the cream cheese, 2 tablespoons sugar, powdered sugar, cocoa powder, and beat until well blended. In a clean bowl, combine 2 cups of the heavy cream, vanilla, 1 tablespoon sugar, and a pinch of salt and beat until soft peaks form. Gently fold the whipped cream into cream cheese mixture and spread it evenly over the cooled pretzel crust.
• Add the pineapple juice to a small pot over medium-high heat, and bring to a simmer. Remove from the heat, add the gelatin powder and stir to dissolve. Add the strawberries and let mixture come to room temperature or quick chill it over a bowl filled with ice water while whisking. Pour the gelatin mixture over cream cheese layer and refrigerate until set, about 1 hour.
• Whip the remaining 2 cups of heavy cream with remaining 2 tablespoons sugar. When the strawberry gelatin layer is set, smooth the whipped cream over the top and sprinkle evenly with chocolate shavings. Refrigerate at least 2 hours before serving.

STRAWBERRY FROZEN PIE

Steps:

• Beat sweetened condensed milk and cream cheese together in a bowl until smooth; add whipped topping and stir until smooth. Fold strawberries into whipped topping mixture; divide between the 2 pie crusts.
• Freeze pies until solid, 2 to 3 hours.

TRICIA'S FANTASTIC FUDGE PIE

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• In a medium bowl combine eggs, melted butter or margarine, and sugar. Stir in vanilla extract. Set mixture aside.
• In a separate bowl mix together flour and cocoa powder. Pour egg mixture into flour mixture and stir until thoroughly combined. Fold in chocolate chips if desired. Pour into pastry shell.
• Bake in preheated oven for 30 to 40 minutes. Serve hot.

CONTEST-WINNING FRESH STRAWBERRY PIE

Steps:

• In a large bowl, combine the flour, oats, pecans, sugar and salt; stir in the butter until blended. Press onto the bottom and up the sides of a 9-in. pie plate. Bake at 400° for 12-15 minutes or until lightly browned. Cool on a wire rack. , For filling, combine sugar and cornstarch in a saucepan. Gradually stir in water and corn syrup; bring to a boil over medium heat. Cook and stir for 2 minutes or until thickened. Remove from the heat; stir in gelatin until dissolved. Cool to room temperature. , Arrange berries in the crust. Carefully pour gelatin mixture over berries. Refrigerate for 2 hours or until set. Refrigerate leftovers.

FLUFFY STRAWBERRY FUDGE

Steps:

• Grease an 8 x 8 inch square pan.
• In a medium saucepan combine sugar, water and cream of tartar; bring to a boil. Heat to 242 to 248 degrees F (116 to 120 degrees C), or until a small amount of syrup dropped into cold water forms a firm but pliable ball. Stir in the strawberry preserves; return to a boil. Remove from heat.
• Slowly pour the strawberry mixture over the beaten egg whites, stirring constantly. Beat until thick and fluffy. Pour into prepared pan. Cool for 2 hours, or until firm, and cut into squares.

STRAWBERRY FUDGE PIE

Steps:

• Preheat oven to 350 degrees.
• Combine fudge mix, oil, water and 1 egg in a large bowl.
• Beat 50 strokes with a spoon.
• Spread in the bottom of a crust lined pan.
• Bake 30 to 35 minutes or until top is shiney and center is set; covering edges with foil after 15 or 20 minutes to prevent over browning if necessary.
• Meanwhile, combine cream cheese, sugar, vanilla and 1 egg in a small bowl.
• Beat until smooth.
• Quickly drop cream cheese mixture by small spoonfuls over partially baked brownies; carefully spread to cover brownie layer.
• Bake an additional 18 to 20 minutes or until cream cheese is set.
• Cool at least an hour.
• Arrange strawberry halves, cut side down over the cream cheese layer.
• Chill for one hour or until serving time.
• Immediately before serving, place ice cream topping in a small microwave dish.
• Microwave on defrost for 45 seconds.
• Spoon into a small resealable bag and seal.
• Cut a small hole in the bottom corner of the bag.
• Squeeze to drizzle topping over pie.
• Store in the refrigerator.

FUDGY STRAWBERRY CREAM CHEESE PIE

Steps:

• Beat cream cheese, sugar and vanilla until fluffy.
• Gradually add melted vanilla chips; beat until smooth.
• Fold in whipped cream.
• Spread hot fudge topping in bottom of crust.
• Spread cream cheese mixture over fudge topping.
• Mix strawberries, sugar and glaze.
• Spoon over filling.
• Chill until ready to serve.

FLUFFY STRAWBERRY MERINGUE PIE

Steps:

• In a bowl, beat egg whites and cream of tartar on medium speed until soft peaks form. gradually beat in sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Fold in the crackers, pecans and vanilla., Spread onto the bottom and up the sides of a greased 10-in. deep-dish pie plate. Bake at 350° for 25-30 minutes or until meringue is lightly browned. Cool on a wire rack., Set aside one strawberry for garnish. Slice half of the strawberries; set aside. In a bowl, mash the remaining strawberries; drain juice, reserving 1/2 cup. In a saucepan, combine marshmallows and reserved juice. Cook and stir over low heat until marshmallows are melted. Refrigerate until partially set., Fold the sliced and mashed strawberries and whipped topping into marshmallow mixture. Add food coloring if desired. Spoon into meringue shell. Garnish with the reserved strawberry. Refrigerate for 3 hours or until set. Refrigerate leftovers.

FRESH STRAWBERRY FUDGE

Steps:

• Slice strawberries.
• Combine milk, sugar and butter in a large saucepan over medium heat; bring to a boil.
• Stir in strawberries and lemon juice.
• Keep stirring constantly and cook until fudge reaches 234°F (use candy thermometer to monitor temperature).
• Remove from heat and spread in buttered 8 by 10 inch pan.
• Let cool before cutting and serving.

GRANDMA'S FUDGE PIE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Melt butter and chocolate in a pan over low heat.
• Remove from the heat. Add sugar, eggs, corn syrup, and vanilla; stir until well combined. Pour into the pie crust.
• Bake in the preheated oven until mostly set but slightly jiggly, 40 to 45 minutes.
• Remove from the oven and cool to room temperature before serving; filling will thicken as it cools.

FLUFFY STRAWBERRY PIE

Steps:

• Mix strawberry-flavored gelatin mix, sugar, and boiling water together in a large bowl, stirring until gelatin and sugar have dissolved.
• Refrigerate gelatin mixture until it begins to turn thick and syrupy, about 10 minutes.
• Gently fold frozen whipped topping into the gelatin mixture until thoroughly combined.
• Fold the 2 1/2 cups of sliced strawberries into the whipped topping mixture.
• Spoon filling into the graham cracker crust and decorate edge of filling with 8 strawberry halves.
• Refrigerate at least 2 hours before serving.