Tropical Strawberry Pie Food

TROPICAL STRAWBERRY CREAM PIE

Steps:

• Crush 26 wafers; mix with butter until blended. Press onto bottom of 9-inch pie plate. Stand remaining wafers around edge of pie plate.
• Beat cream cheese and sugar in large bowl with mixer until blended. Gently stir in 1 cup COOL WHIP and pineapple; spread over crust.
• Add boiling water to gelatin mix in medium bowl; stir 2 min. until completely dissolved. Add ice; stir until melted. Stir in strawberries. Refrigerate 5 min. or until slightly thickened; spoon over cream cheese layer. Refrigerate 4 hours or until firm. Top with remaining COOL WHIP.

STRAWBERRY KOOL-AID PIE RECIPE - (4.4/5)

Steps:

• Add all the ingredients together and pour into a prepared graham cracker crust. Chill about 2 hours then serve. The flavor possibilities are endless my favorites are Lemon, Strawberry, Tropical Fruit, Orange & Pink Lemonade. You can also use a bit of food coloring for pies like lemonade. Fruit can be added if you want. Maybe some strawberries for strawberry pie or sliced bananas on the bottom of the crust and then pour strawberry flavor on top. You can experiment all you want. For the lemonade pie pictured above I added about 6 drops of yellow food coloring and about 1/4 cup regular sugar to tone down a bit of the tartness.

TROPICAL STRAWBERRY PIE

Steps:

• In a food processor or blender, place 1 cup of the strawberries. Cover and process or blend till finely chopped.
• In a small saucepan, combine sugar and cornstarch. Stir in chopped strawberries and the water. Cook and stir over medium heat till thickened and bubbly; remove from heat and cool.
• Prepare pudding mix as directed on package using 1 1/2 cups milk. Stir pineapple into warm pudding and pour into pastry shell. Halve remaining strawberries and arrange over the filling in 2 to 3 rows around the outer edge of the pie. Top pie with strawberry mixture. Loosely cover and chill 3 hours or till firm. Top each serving with whipped cream and toasted coconut. Makes 8 servings.

TROPICAL STRAWBERRY CREAM PIE

Steps:

• Crush 26 wafers; mix with butter until well blended. Press onto bottom of 9-inch pie plate. Stand remaining wafers around edge of pie plate.
• Beat cream cheese and sugar in large bowl with mixer until well blended. Gently stir in 1 cup Cool Whip® and pineapple; spread over crust.
• Add boiling water to gelatin mix in medium bowl; stir 2 minutes until completely dissolved. Stir in ice until melted. Add strawberries; stir. Refrigerate 5 minutes or until slightly thickened; spoon over cream cheese layer. Refrigerate 4 hours or until set. Top with remaining Cool Whip®.
• For a special garnish, melt 1 square Baker's® Semi-Sweet Chocolate as directed on package; drizzle over chilled pie. Or garnish pie with 2 tablespoons toasted Baker's® Angel Flake Coconut just before serving.Each serving provides: 1g trans fat, 10%DV vitamin A, 45%DV vitamin C, 4%DV calcium, 4%DV iron.

GLAZED TROPICAL FRUIT PIE

Steps:

• Mango and papaya should be peeled and cut into 1 inch pieces. Kiwi should be sliced and peeled.
• In small saucepan combine the cornstarch and the juice and cook stirring until thickened and bubbly. Cook for 2 more minutes after it reaches this stage. Continue to stir. Transfer to a bowl, cover and cool for 30 minutes.
• Divid mix between 3 small bowls. Fold one fruit into the mix in one bowl. Spoon the fruit into the shell. Arrange as desired.
• Cover and chill for 3 to 4 hours. Top with topping when serving.
• Note if you use a non dairy topping or omit it and use a Vegan crust, this dessert is vegan.

CLASSIC STRAWBERRY PIE

Steps:

• Add the flour, sugar and salt to the bowl of your food processor (or a large bowl if your making the dough by hand).
• Turn the food processor on low speed and add the chunks of cold butter one at a time while the food processor runs until all the butter is added and the mixture resembles coarse crumbs.If making by hand, use a pastry blender or your hands to work the butter into the dough until the mixture is crumbly. Try not to handle the butter too much (the heat from your hands will soften it) - use quick movements and don't worry if some larger chunks of butter still remain.
• Add the lemon juice and the water slowly as the food processor runs on low, just until the dough comes together and pulls away from the sides of the bowl. Depending on the weather and even on the brand of flour, I use anywhere between 5 and 8 tablespoons of water. If making by hand, use your hands to form the dough gently and quickly using just enough water for the dough to come together.
• Dump the rough dough onto the counter and divide the dough into two disc shapes and wrap each one separately in plastic wrap, placing it in the fridge to chill for 45 minutes or overnight.
• Add the sliced strawberries to a bowl, along with the cornstarch, sugar, salt and lemon juice. Toss just until combined.
• Set the filling aside while you prepare the crust for baking.
• Preheat your oven to 400 degrees Fahrenheit. If your oven runs hot, set it to 375 degrees Fahrenheit. (Use an oven thermometer to ensure the correct temperature)
• Remove the chilled pie dough from the fridge and let it sit for about 10 minutes before rolling. Roll out one of the balls of dough into a large circle using a rolling pin. Add a generous amount of flour to the rolling surface and to the rolling pin, to prevent sticking and cracking.
• Peel the rolled out dough off the counter surface gently by rolling it backwards onto the rolling pin.
• Transfer it to a 9-inch pie plate and gently press the dough into the bottom of the pie plate and over the edges (try for a 1-2 inch overhang if possible).
• Add the strawberry filling to the pie crust and smooth out the top.
• Repeat the rolling out process with the second ball of dough, this time slicing it into about 10 long, thin slices using a pizza cutter (or a pastry cutter, if you have one).
• Create a lattice pattern using the strips of dough, overlapping every second vertical strip with every second horizontal strip.
• Trim any dough that hangs over the edge of the pie to 1-2 inches past the edge (try to keep the overhang amount even all the way around). Tuck any overhanging dough under and into the pie plate to create a clean edge.
• If your pie plate has a wide edge, seal the edge of the pie by creating a fluted pattern - press into the edge of the pie from the outside with your left thumb and index finger while pressing into the edge of the pie from the inside with your right index finger. Do this all the way around the edge of the pie to create a fluted pattern (and see my tutorial HERE for how to create a beautiful fluted edge to your pies!)
• Beat the egg and 1 tablespoon of water and brush it lightly onto the unbaked crust. Use a light hand while brushing - too much egg wash creates an eggy texture after baking.
• Dust the crust with the coarse sugar and bake at 400 degrees Fahrenheit for about 10 minutes, and then reduce the heat to 375 (350 if your oven runs hot) and bake for an additional 35-45 minutes or until the crust is evenly browned and the filling is bubbly.
• Let cool to room temperature before slicing and serving with a scoop of vanilla ice cream.

TROPICAL STRAWBERRY PIE

Steps:

• Coconut Cream : In a saucepan, mix sugar, cornstarch and salt. In a bowl, mix milk, coconut milk and egg yolks. Pour this mixture in the saucepan. Cook at medium heat, always stirring, 12 to 15 minutes. Keep cooking at medium-high heat, stirring, 2 to 3 minutes or until the mixture has thicken enough to coat the back of a spoon. Remove the saucepan from the heat.
• In a fine strainer on a large bowl, strain the cream. Add vanilla. Cover directly the surface of the cream with a plastic wrap. Let cool for 15 minutes at room temperature.
• In a food processor or blender, chop finely 1 cup of strawberries. In a small saucepan, mix sugar and cornstarch. Add chopped strawberries and water and stir. Cook at medium heat, stirring from time to time, for about 5 minutes or until it's bubbling. Let cool.
• Meanwhile, in a bowl, mix coconut cream and pineapple. Spread uniformly this mixture on the pie crust. Cut the remaining strawberries in half. Beginning by the outside, put the strawberries in 2 or 3 rows on the pineapple mixture. Cover the pie with the cold strawberry mixture. Cover with plastic wrap, without stretching, and put in the fridge for about 3 hours or until the garnish is firm. When ready to serve, garnish each serving with whipped cream and coconut flakes.

TROPICAL STRAWBERRY

Steps:

• In a blender, blend the strawberries, pineapple, milk, yogurt, sugar, and ice until smooth.

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.

TROPICAL STRAWBERRY CREAM PIE

Steps:

• Crush 26 wafers; mix with butter until well blended. Press onto bottom of 9-inch pie plate. Stand remaining wafers around edge of pie plate.
• Beat cream cheese and sugar in large bowl with mixer until well blended. Gently stir in 1 cup COOL WHIP and pineapple; spread over crust.
• Add boiling water to gelatin mix in medium bowl; stir 2 min. until completely dissolved. Stir in ice until melted. Add strawberries; stir. Refrigerate 5 min. or until slightly thickened; spoon over cream cheese layer. Refrigerate 4 hours or until set. Top with remaining COOL WHIP.