BEST FRESH STRAWBERRY PIE
I make this in the summer when the berries are fresh and juicy. I have tried many strawberry pie recipes but this one is the best imo. Chill time is 4 hours.
Provided by ratherbeswimmin
Categories Dessert
Time 55m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Sprinkle the powdered sugar over the cooked pie crust.
- Fill pie crust with 2 cups of the largest berries.
- In a saucepan, crush the remaining 2 cups berries (I use a potato masher).
- Add in sugar and cornstarch; stir to combine.
- Cook and stir constantly over medium heat for 8-10 minutes or until the mixture is thickened and clear.
- Add in lemon juice; stir.
- Remove pan from heat and cool slightly.
- Pour berry mixture over the berries in the pie crust.
- Cover and refrigerate for 4 hours.
- Before you are ready to serve, prepare whipped cream as follows: Add whipping cream to a mixing bowl; whip, using an electric mixer.
- Gradually add in sugar and whip until peaks form.
- Spoon whipped cream over pie wedges if desired.
Nutrition Facts : Calories 606.2, Fat 37, SaturatedFat 20.7, Cholesterol 108.7, Sodium 151.8, Carbohydrate 68, Fiber 2.8, Sugar 46, Protein 4
STRAWBERRY PIE
Steps:
- In a large bowl, add the strawberries and 1/4 cup of the sugar and mix together. Let macerate for at least 30 minutes.
- Sprinkle 1/4 cup of the sugar on the bottom of the pie crust and pour the macerated strawberries on top. Pat down, so the berries come just to the edges. Sprinkle the remaining 1/4 cup sugar on top of the strawberries. Cover with whipped cream and use a spatula to smooth.
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.
ULTIMATE STRAWBERRY CREAM PIE
If you think it sounds good, you'll probably think it tastes good. The strawberries and the creamy custard and topping complement each other very nicely especially with the grahm cracker crust. It is a very attractive dish that can be served to people of all ages. Post reviews. Enjoy!
Provided by nick sawaya
Categories Pie
Time 5h35m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- FOR CRUST: mix crumbs and butter till evenly coated.
- press into 9" pie plate and bake at 350 degrees about 7 minutes or until just brown.
- set aside to cool.
- FOR FILLING: scald milk over medium-low heat in saucepan.
- (till bubbles start forming around the edges) BE CAREFUL NOT TO OVERCOOK!
- this will lead to a burnt aftertaste.
- In another saucepan, combine the sugar, flour, and salt.
- slowly pour in and mix the scalded milk.
- cook over medium heat stirring constantly until the custard thickens.
- when it thickens up a bit, cover and cook for two minutes longer stirring occasionally.
- take custard and pour small amount into yolks mixing thoroughly, then slowly mix in the rest of the custard.
- stir in the butter and vanilla and return to the saucepan on medium for a minute or two longer stirring constantly.
- take off heat and let cool to room temperature.
- When all is cool, take sliced strawberries and scatter into crust as thickly as looks delicious to you.
- pour the custard over the berries and refrigerate covered at least several hours till set.
- FOR TOPPING: combine cream, sugar and vanilla in bowl, beat till slightly stiff.
- stir in crushed berries and beat until stiff.
- spread evenly over top of the the pie and place back in the refrigerator covered for another hour optimally.
- Remove from fridge and arrange sliced strawberries in a circular pattern on top and serve.
Nutrition Facts : Calories 582.1, Fat 39.9, SaturatedFat 23.5, Cholesterol 183.4, Sodium 315, Carbohydrate 51, Fiber 1.8, Sugar 36.5, Protein 7.2
THE ULTIMATE STRAWBERRY PIE
This recipe is from Taste of home and was submitted by:Judy Page of Michigan. We love...love...love this version of a strawberry pie! You Will like it too.
Provided by Mandy ny
Categories < 60 Mins
Time 32m
Yield 8
Number Of Ingredients 10
Steps:
- Combine first 5 ingredience, mix well and press into bottm and up sides of a 9" pi plate. Bake @ 400 for 12 minutes.Cool. In mixing bowl beat Cream cheese and sugar until smooth. add 3/4 cup strawberries chopped beat until only bits of strawberry remain. Spread into cool pie shell. Melt chocolate over low heat. Dips tips of remaining strawberries into chocolate and place on pi chocolate side up. Sprinkle chocolate with nuts. Chill about 2 hours and cut with sharp knife. Enjoy!
Nutrition Facts : Calories 409.2, Fat 27, SaturatedFat 9.6, Cholesterol 31.7, Sodium 233.5, Carbohydrate 38.6, Fiber 2.6, Sugar 16.8, Protein 5.7
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