OLD-FASHIONED STRAWBERRY PIE
I've been cooking since I was a girl and I especially enjoy making fresh, fruity desserts like this. It's wonderful and light for warm weather or after a large meal. A must when fresh berries are in season! -Erica Cooper, Elk River, Minnesota
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 450°. Unroll crust into a 9-in. pie plate; flute edge. Line crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edge is lightly brown, 8-10 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack., In a small saucepan, combine pudding mix, water and lemon juice. Cook and stir over medium heat until mixture comes to a boil. Cook and stir 1-2 minutes longer or until thickened. Remove from the heat; set aside., In a large bowl, dissolve gelatin in boiling water. Gradually stir in pudding. Cover and refrigerate for 30 minutes or until thickened. Fold in sliced strawberries. Transfer to crust., For topping, in another bowl, beat the cream cheese, 1/2 cup whipped topping and vanilla until smooth. Fold in remaining whipped topping. Cut a small hole in the corner of a pastry or plastic bag; insert a medium star tip. Fill with topping. Pipe topping around edges of pie; garnish with whole strawberries. Refrigerate for at least 1 hour.
Nutrition Facts : Calories 259 calories, Fat 12g fat (7g saturated fat), Cholesterol 13mg cholesterol, Sodium 220mg sodium, Carbohydrate 37g carbohydrate (16g sugars, Fiber 2g fiber), Protein 3g protein.
STRAWBERRY SATIN PIE
Creamy filling with fresh strawberries and strawberry glaze. Does it get any better? The hours in the prep time reflect chilling time.
Provided by CoffeeMom
Categories Dessert
Time 4h35m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- To make the Creamy Satin Filling-.
- Combine sugar, cornstarch, flour, and salt in a saucepan. Gradually stir in milk.
- Bring to boiling, stirring constantly. Lower heat, cook and stir until thick and bubbly. Stir a litle of the hot mixture into the beaten egg; return it to the remaining hot mixture.
- Bring to just a boil, stirring constantly. Cool; then chill throughly. After it is chilled, beat throughly.
- Whip cream until stiff, then add fold into egg mixture with the vanilla. Cover the bottom of the cooled pre-baked pastry shell with the filling.
- Divide berries as follows-.
- Reserve a few perfect berries for the center. Crush 1/2 cup berries and set aside. Slice remaining berries in half.
- Arrange halved and whole berries atop filling, whole berries in the center.
- Combine the crushed berries and 1/2 cup of water in a small pan.
- Cook 2 minutes over medium heat, then press through a sieve.
- Mix sugar and cornstarch; gradually stir into berry juice. Cook and stir until thick and clear. Tint with several drops of red food coloring. Cool slightly, then spoon over pie.
- Refrigerate until serving time. Can easily be made the day before.
Nutrition Facts : Calories 316.2, Fat 14, SaturatedFat 6.8, Cholesterol 52.2, Sodium 281.4, Carbohydrate 42.8, Fiber 1.8, Sugar 22.4, Protein 5
STRAWBERRY SATIN PIE
My mom loved to spoil us with tempting desserts like this pretty springtime treat. Toasted sliced almonds sprinkled over the bottom crust, a smooth-as-satin filling and a lovely strawberry glaze make this a memorable pie. -Lorrie Bailey, Pulaski, Iowa
Provided by Taste of Home
Categories Desserts
Time 1h30m
Yield 6-8 servings.
Number Of Ingredients 16
Steps:
- Cover bottom of pie shell with almonds; set aside. In a small saucepan, combine the sugar, flour, cornstarch and salt. Gradually stir in milk until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. , Remove from the heat. Stir a small amount of hot filling into egg. Return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Stir in vanilla. Cool to room temperature. Whisk in whipped cream. Pour into pie shell. Cover and refrigerate for at least 2 hours., Mash 1 cup strawberries; set remaining berries aside. In a small saucepan, bring crushed berries and water to a boil; cook, uncovered, for 2 minutes. Strain through cheesecloth; discard fruit and set liquid aside to cool., In another saucepan, combine sugar and cornstarch; gradually stir in berry liquid until blended. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in food coloring if desired. Cool for 20 minutes. , Slice the reserved strawberries; arrange over chilled filling. Pour glaze evenly over berries. Refrigerate for at least 1 hour before serving.
Nutrition Facts : Calories 380 calories, Fat 18g fat (8g saturated fat), Cholesterol 60mg cholesterol, Sodium 292mg sodium, Carbohydrate 49g carbohydrate (27g sugars, Fiber 2g fiber), Protein 6g protein.
OUR FAVORITE FRESH STRAWBERRY PIE
Steps:
- For the crust: Spoon flour into measuring cup and level. Combine flour and salt in a medium bowl. Cut in shortening using a pastry blender until all flour is blended to form pea-sized chunks. Sprinkle with water, 1 tablespoon at a time. Toss lightly with fork until dough forms a ball. Press dough between hands to form a 5 to 6-inch pancake. Lightly flour rolling surface and rolling pin. Roll dough into circle. Trim 1-inch larger than upside-down pie plate. Loosen dough carefully. Fold dough into quarters. Unfold and press into pie plate. Fold edge under. Flute.
- For the filling: Blend sugar and cornstarch in a saucepan; add lemon-lime soda. Cook stirring until smooth and thick. Add strawberries and cook for a few minutes. If desired, add red food coloring. Pour into cooled pie shell. Chill. Top with whipped cream if desired.
STRAWBERRY SATIN PIE
My mom loved to spoil us with tempting desserts like this pretty springtime treat. Toasted sliced almonds sprinkled over the bottom crust, a smooth-as-satin filling and a lovely strawberry glaze make this a memorable pie. -Lorrie Bailey, Pulaski, Iowa
Provided by Allrecipes Member
Time 1h30m
Yield 6
Number Of Ingredients 15
Steps:
- Cover bottom of pie shell with almonds; set aside. In a saucepan, combine the sugar, flour, cornstarch and salt. Stir in milk until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir a small amount of hot filling into egg. Return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Stir in vanilla. Cool to room temperature. Whisk in whipped cream until blended. Pour into pie shell. Cover and refrigerate for at least 2 hours.
- Crush 1 cup of strawberries; set remaining berries aside. In a saucepan, bring crushed berries and water to a boil; cook, uncovered, for 2 minutes. Strain through cheesecloth; discard fruit and set liquid aside to cool.
- In another saucepan, combine sugar and cornstarch; gradually stir in berry liquid until blended. Bring to a boil; cook and stir for 2 minutes or until thickened. stir in food coloring if desired. Cool for 20 minutes. Slice the reserved strawberries; arrange over chilled filling. Pour glaze evenly over berries. Refrigerate for at least 1 hour before serving.
Nutrition Facts : Calories 521.4 calories, Carbohydrate 63.9 g, Cholesterol 64.7 mg, Fat 26.4 g, Fiber 3.6 g, Protein 9.5 g, SaturatedFat 8.9 g, Sodium 380.2 mg, Sugar 36.1 g
STRAWBERRY SATIN PIE
This Strawberry Satin Pie has it all: a smooth custard filling, fresh strawberries, and a delicious glaze, all inside a graham cracker crust (I've also used a traditional crust--whatever you prefer!). Makes 2 pies (trust me, you'll be glad you made a second one!).
Provided by AZ Meg
Categories Pie
Time 1h30m
Yield 16 slices, 16 serving(s)
Number Of Ingredients 14
Steps:
- Glaze:.
- Whisk sugar and pectin together, then add strawberry puree. Stir for 3 minutes. Let sit at room temperature, then store in fridge until ready to use. (This is the recipe for freezer jam, so any glaze you don't use on the pie can be used as such).
- Filling:.
- While the glaze is setting, combine sugar, cornstarch, flour, and salt in a medium saucepan. Gradually stir in milk. Bring to a boil, stirring constantly. Lower heat; cook and stir until thick and bubbly (air bubbles will pop through surface).
- Stir a little of the hot mixture into the beaten egg to temper. Return to pan. Bring just to a boil, stirring constantly.
- Cool for a few minutes, then transfer to a bowl and cover tightly with plastic wrap (lay plastic wrap directly on surface of custard to prevent a "skin" from forming). Chill thoroughly in fridge (at least 1-2 hours). Beat well, then stir in the Cool Whip.
- Crust:.
- While the custard is chilling, preheat oven to 350 degrees. Combine graham cracker crumbs, sugar, and melted butter (I use a food processor). Press crumb mixture onto bottom and sides of 2 pie pans. Bake for 5 minutes. Cool.
- Assembly:.
- Divide custard equally into 2 cooled pie crusts. Toss sliced strawberries in glaze, then place on tops of both pies (you can plop them right on, or if you have time to make it pretty, arrange sliced strawberries in a circular pattern over entire pie. Keep refrigerated until ready to eat.
Nutrition Facts : Calories 253.3, Fat 9.6, SaturatedFat 5.6, Cholesterol 27.5, Sodium 216.4, Carbohydrate 40.1, Fiber 1.9, Sugar 27.4, Protein 3.4
STRAWBERRY SATIN PIE
My mom loved to spoil us with tempting desserts like this pretty springtime treat. Toasted sliced almonds sprinkled over the bottom crust, a smooth-as-satin filling and a lovely strawberry glaze make this a memorable pie. -Lorrie Bailey, Pulaski, Iowa
Provided by Allrecipes Member
Time 1h30m
Yield 6
Number Of Ingredients 15
Steps:
- Cover bottom of pie shell with almonds; set aside. In a saucepan, combine the sugar, flour, cornstarch and salt. Stir in milk until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir a small amount of hot filling into egg. Return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Stir in vanilla. Cool to room temperature. Whisk in whipped cream until blended. Pour into pie shell. Cover and refrigerate for at least 2 hours.
- Crush 1 cup of strawberries; set remaining berries aside. In a saucepan, bring crushed berries and water to a boil; cook, uncovered, for 2 minutes. Strain through cheesecloth; discard fruit and set liquid aside to cool.
- In another saucepan, combine sugar and cornstarch; gradually stir in berry liquid until blended. Bring to a boil; cook and stir for 2 minutes or until thickened. stir in food coloring if desired. Cool for 20 minutes. Slice the reserved strawberries; arrange over chilled filling. Pour glaze evenly over berries. Refrigerate for at least 1 hour before serving.
Nutrition Facts : Calories 521.4 calories, Carbohydrate 63.9 g, Cholesterol 64.7 mg, Fat 26.4 g, Fiber 3.6 g, Protein 9.5 g, SaturatedFat 8.9 g, Sodium 380.2 mg, Sugar 36.1 g
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- Cover bottom of cooled baked crust with almonds. Fill with chilled Creamy Satin Filling (see top photograph).
- Slice 2-1/2 cups of the strawberries in half, reserving a few perfect whole berries for center; arrange berries atop filling (see second photo).
- For strawberry glaze: Crush remaining 1/2 cup strawberries; add the water and cook 2 minutes; sieve.
- Mix the sugar and cornstarch; gradually stir in berry juice. Cook and stir till thick and clear. Tint red with a few drops food coloring.
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