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5-Minute Strawberry Fruit 'N Yogurt Pie
2 containers (8 oz) Tops Vanilla Yogurt
1 container (8 oz) cool whip non-dairy Whipped topping, thawed
2-3 cups sweetened sliced or chopped fresh strawberries
1 baked 9-inch graham cracker crumb crust, cooled
Fold yogurt into whipped topping, blending well. Fold in strawberries and spoon into crust (or spoon yogurt mixture and strawberries alternately into crust; cut through with spatula to marble). Freeze until firm; 4 hours or overnight. Remove from freezer 30 minutes before serving, and keep chilled in refrigerator. Garnish with additional strawberries before serving. |
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Strawberry Key Lime Pie
Crust: 1 cup all-purpose flour, plus more for mixing, if needed
1/3 cup granulated sugar
1/3 cup firmly packed light brown sugar
2 teaspoons vanilla
1 8-ounce package cream cheese, cut into cubes
Filling: 1 14-ounce can sweetened condensed milk
3 eggs
1/2 cup key lime juice (bottled or fresh)
1 16-ounce package frozen sweetened strawberries, thawed and drained
Whipped cream
Fresh basil leaves
To make crust: In mixing bowl, combine flour, sugars, vanilla and cream cheese cubes. Use 2 forks to combine mixture until it is crumbly, resembling peas. You may need to add extra flour to get this consistency. Roll mixture into a ball, cover with plastic wrap, and refrigerate until needed. To make filling: Combine condensed milk, eggs, lime juice and drained strawberries in a bowl. Blend with electric hand mixer until smooth.
Preheat oven to 350 degrees. Remove dough ball from plastic wrap. Roll out dough on a floured surface. Place in 9-inch deep-dish or 10-inch pie pan and trim edges to fit. Pour filling into shell and bake for 20 to 25 minutes, until the middle of the pie is solid and the top is bubbling and light brown. Serve either hot or cold. Serve the whipped cream on the side.
Makes 8 servings
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Strawberry Icebox Pie
1 baked and cooled pie shell
1 packages marshmallows
2 tablespoons strawberry juice
1 box frozen strawberries
1 cup whipped topping
Place marshmallows and strawberry juice in double boiler. Cook until
marshmallows are melted. Cool mixture. Add strawberries. Chill about 2
hours. Mix in whipped topping. Pour in to pie shell. Chill until firm.
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Strawberry Cream Cheese Pie
9" baked pie shell
8 oz. softened cream cheese
2 tbsp. milk
2 tbsp. sugar
Combine until smooth; spread on pie crust.
2 pt. sliced & 1 pt. mashed fresh strawberries
2 tbsp. (each) lemon juice, cornstarch
1/4 c. sugar
Place sliced berries on cream cheese mixture, cut-side up. Mix mashed berries with lemon juice, cornstarch and sugar; cook over medium-high heat until mixture boils and begins to thicken, stirring constantly. Cool and pour into pie shell; refrigerate 4 to 6 hours.
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Glazed Strawberry Whipped Cream Pie
2 (8 oz. each) pkgs. cream cheese at room temperature
2/3 c. sugar
4 eggs
2 tsp. grated orange rind
1/4 c. orange juice
9 inch graham cracker crust
1 pt. strawberries
Beat cream cheese and sugar. Add eggs, one at a time. Stir in orange rind and juice. Turn into shell. Bake in 350 degree oven for 35-40 minutes. Cool. Slice strawberries and put on top of cooled pie. Chill 2 hours.
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Strawberry Creem Cheese Pie
2 (8 oz. each) pkgs. cream cheese at room temperature
2/3 c. sugar
4 eggs
2 tsp. grated orange rind
1/4 c. orange juice
9 inch graham cracker crust
1 pt. strawberries
Beat cream cheese and sugar. Add eggs, one at a time. Stir in orange rind and juice. Turn into shell. Bake in 350 degree oven for 35-40 minutes. Cool. Slice strawberries and put on top of cooled pie. Chill 2 hours.
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Strawberry Cream Pie
1 (5 1/2 oz.) instant vanilla pudding
1 (8 oz.) can crushed pineapple (natural juice)
2 c. sour cream
1 tbsp. sugar
1 baked 9 inch pie shell
DO NOT drain pineapple. Mix together on low speed for 1 minute. Pour into pie shell. Chill 3 hours.
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Strawberry Cream Pie
2 c. milk
2 eggs, beaten
6 tbsp. flour
1 c. sugar
1 tsp. vanilla
Scant salt
Cook all ingredients until thick. Cool. Slice fresh strawberries (about 2 to 3 cups) in bottom of a baked 9" pie crust. Pour pudding cream on top of strawberries. Cover with 8 ounces Cool Whip.
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Strawberry Cream Cheese Pie
1 baked pie shell
1 qt. whole medium strawberries
1 c. whole strawberries, any size
3/4 c. water
3 tbsp. cornstarch
1 c. sugar
1 (8 oz.) pkg. cream cheese (room temperature)
Simmer 1 cup strawberries and 3/4 cup water. Separately combine cornstarch and sugar; add gradually to simmering berries, stirring gently until clear color.
Spread cream cheese on bottom of cooled pie crust. Pour whole strawberries on top of cream cheese. Pour liquid mixture over all. Refrigerate 1-2 hours. Top with whip cream.
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STRAWBERRY CREAM PIE
1 9-inch Deep Dish Pie Crust
2 squares Semi-Sweet Baking Chocolate
2 cups thawed COOL WHIP Strawberry Whipped Topping, divided
2 pkg. (4-serving size each) Vanilla Flavor Instant Pudding & Pie Filling
2-1/2 cups cold milk
1 cup sliced strawberries
PREPARE pie crust as directed on pkg. for a Baked Ready-To- Fill Crust.
MICROWAVE chocolate in medium microwaveable bowl on HIGH 1 min.; stir until chocolate is completely melted. Stir in 1 cup of the whipped topping. Spread evenly onto bottom of crust; set aside.
PREPARE pudding mixes with milk as directed on pkg. for pie; pour over chocolate layer in crust. Refrigerate at least 4 hours.
TOP with the remaining 1 cup whipped topping and the strawberries just before serving. Store leftover pie in refrigerator. |
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STRAWBERRY SOUR CREAM PIE
1 pt. strawberries
1 pkg. (4 serving size) sugar-free vanilla instant pudding & pie filling
1 c. (1/2 pt.) light sour cream
1/4 c. skim milk
2 tsp. grated orange or lemon peel
3 1/2 c. thawed lite whipped topping
1 prepared 9" graham cracker pie crust
Hull berries, rinse and set aside. Combine pie filling mix, sour cream, milk, peel and 2 cups of whipped topping in a bowl. Beat with wire whisk until well blended, about 1 minute. Spoon 1/2 of filling into the crust; arrange berries, stem side down, in filling and press down. Top with remaining filling. Freeze 1 hour or chill in refrigerator 3 hours before serving. Garnish with remaining whipped topping and additional strawberries, if desired.
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STRAWBERRY PIE
1 (8 oz.) cream cheese, softened
1/4 c. sugar
1/2 tsp. vanilla
3/4 c. sliced strawberries (fresh or frozen)
Dash of nutmeg
2 to 2 1/2 c. Cool Whip
Graham cracker crust
Into softened cream cheese, blend sugar, vanilla, and nutmeg. Mash strawberries and fold into cream mixture. Fold in Cool Whip. Put in crust and top with berries. Refrigerate overnight
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STRAWBERRY CREAM PIE
4 c. milk
1 c. sour cream
1 sm. pkg. Jello instant vanilla pudding
2 tbsp. grated orange or lemon rind
1 graham cracker pie crust
1 pt. strawberries
3 1/2 c. Cool Whip
Combine pie filling mix, sour cream, milk, rind and 2 cups of Cool Whip. Beat for 1 minute with a wire whip. Spoon half of filling into crust. Arrange strawberries stem down and top with remaining filling. Freeze 1 hour. Garnish with a few more strawberries.
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FROZEN STRAWBERRY MILE HIGH PIE
2 egg whites
1 c. sugar
10 oz. pkg. strawberries, thawed
1 tbsp. lemon juice
1/2 c. heavy cream, whipped
Beat egg whites and sugar, strawberries, lemon juice at high speed for 15 minutes in large bowl. Fold in whipped cream and pat mixture in baked pie shell and freeze until serving.
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Strawberry Pie
1 baked (9-inch) pie shell
4 cups sliced fresh strawberries
1 1/2 cups water
3/4 cup granulated sugar
2 tablespoons cornstarch
1 small box strawberry gelatin
Place strawberries in pie shell. Mix water, sugar and cornstarch in a
saucepan and bring to a boil. Boil for 2 minutes or until clear and thick:
Remove from heat and add strawberry gelatin; stir until dissolved. Pour over
berries in shell. Chill and serve.
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STRAWBERRY GLAZED PIE
1 (9 inch) pie shell, baked, cool
3 oz. cream cheese
2 tbsp. milk
2 pt. strawberries, halved
1 c. water
1 c. sugar
2 tbsp. cornstarch
Spread softened cream cheese with 2 tablespoons milk and layer on the bottom of the shell. Fill the shell with 1 pint of strawberries, halved. Cook another pint of strawberries in 1 cup of water; mash well. Combine 1 cup of sugar and 2 tablespoons cornstarch. Add to mashed berries. Stir until thickened. Cool slightly and pour over berries in shell.
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