Sweet Strawberry Pie With Homemade Whipped Cream Topping Food

FRESH STRAWBERRY PIE WITH WHIPPED CREAM

Steps:

• Preheat oven to 425°. On a floured surface, roll dough to fit a 9-in. pie plate. Trim and flute edge. Line crust with a double thickness of foil. Fill with pie weights. Bake until golden brown, 20-25 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes. Cool on a wire rack. , With a fork, mash 1 cup strawberries; set aside. Arrange remaining berries in pastry shell. , In a saucepan, combine sugar and water; cook and stir until sugar is dissolved. Add mashed strawberries and bring to a boil. Combine cornstarch and cold water until smooth. Gradually stir into strawberry mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in food coloring if desired. , Cool for 15-20 minutes, stirring occasionally. Spoon over berries in pastry. Refrigerate for at least 2 hours. Garnish with whipped topping.

"REAL" STRAWBERRY PIE WITH FRENCH CREAM TOPPING!

Steps:

• Cook frozen berries in large saucepan over med-low heat until berries release juice.Increrase heat to med-high and stirring often cook until you get a jam like consistency.(about 25 minutes.) Now measure and see if you have 2 cups! It needs to reduce to exactly 2 cups.(This is very important. It you have more after that time return it to the pan and cook some more.)
• While this is cooking combine Gelatin, water and lemon juice and let stand until softened and thickened. (5 minutes).
• Add the gelatin mixture, sugar, pinch of salt to the berry mixture and simmer for a few more minutes.
• Transfer to a bowl and let cool about 30 minutes to room temp.fold in the sliced, fresh berries and place all in your baked pie shell. Refrigerate about 4 hours and up to 24 hours.
• For the topping whip the cream cheese, sugar and vanilla with electric mixer until smooth.With mixer running. Add the whipping/heavy cream and beat until stiff peaks form.
• Serve pie with this delicious topping.
• For a Lower calorie Topping. Use reduced fat cream cheese and fold in Cool-Whip Light or Free.

STRAWBERRY PIE WITH WHIPPED TOPPING

Steps:

• Roll out dough 1/8 inch thick on a lightly-floured surface; fit it into a 10 inch glass pie plate, crimping edge decoratively.
• Chill for 30 minutes.
• Prick pastry lightly with a fork, line with foil and weight with dry beans or pie weights.
• Preheat oven to 375F and bake crust for 10 minutes, remove beans and foil, sprinkle bottom with almonds, and bake 10-12 minutes more, or until almonds are golden.
• Let cool.
• Hull and slice 1 pint of the strawberries and in a saucepan, combine them with ¼ cup water and sugar.
• Bring to a boil, stirring until sugar is dissolved, and simmer 3 minutes.
• In a small bowl, stir together cornstarch and ¾ cup water, add to cooked strawberries and bring to a boil.
• Simmer, stirring, for 3-5 minutes, or until thickened, and stir in lemon juice.
• Hull remaining 1 ½ pints strawberries, arrange in pie shell, and pour cooked strawberry mixture over.
• Chill pie for 3-4 hours or until set.
• In a chilled bowl, beat cream, vanilla extract and icing sugar until it holds soft peaks and serve with pie.

SWEET STRAWBERRY PIE WITH HOMEMADE WHIPPED-CREAM TOPPING

Steps:

• Preheat oven to 375°F. Mix graham cracker crumbs, melted butter, and sugar until well blended. Press into a 9-inch pie plate. Bake at 375°F for 10 to 15 minutes, until lightly browned. Cool completely. Lower oven temperature to 325°F. Place strawberries and orange juice in a blender or food processor and blend until mixture reaches a smooth consistency. Run mixture through a sieve into a 1/2 cup measure, scraping the seeds from the bottom to allow the juice to run through. In a medium bowl, mix the condensed milk, egg yolks, and strawberry mixture together until combined. Pour mixture into prepared graham-cracker crust. Place in oven and bake at 325°F for 18 to 20 minutes, until set but center still jiggles when pie is jostled. Allow to cool completely. Meanwhile, chill a bowl of a stand-mixer by either placing in the freezer or filling with ice water for a few minutes. Attach whisk attachment to mixer. Clean out bowl and add 2 cups chilled whipping cream, 3 tablespoon sugar, and vanilla. Beat mixture at high speed until it thickens and soft peaks form, about 1 to 3 minutes. Using a large spreader, spread whipped cream onto the top of the cooled pie to desired thickness.

STRAWBERRY MOUSSE PIE

Steps:

• In one bowl cream together cream cheese, sugar and vanilla. Fold in 1 1/2 cups whipped topping and set aside.
• In another bowl beat whipping cream and instant pudding until stiff peaks form.
• Place cream cheese mixture in the bottom of the pie crust.
• Place sliced strawberries on top of the cream cheese layer followed by the vanilla mousse.
• Top with the remaining 1 1/2 cups whipped topping.
• Let chill for 1 hour.

WHIPPED CREAM TOPPING

Steps:

• Chill bowl and beaters in the freezer for at least 5 minutes.
• Whip cream until soft peaks form.
• Add sugar and vanilla.
• Whip mixture until stiff peaks form.
• Recipe makes enough to cover a 9" pie.