STRAWBERRY PIE
My Mom's famous Strawberry Pie has been my favorite dessert for decades! The fresh strawberry filling is absolutely to-die-for! Pile it up in a buttery graham cracker crust and you've got THE BEST Strawberry Pie ever!
Provided by Whitney Bond
Categories Dessert
Time 2h15m
Number Of Ingredients 7
Steps:
- Preheat the oven to 350°F.
- Combine the graham cracker crumbs, sugar and melted butter in a medium mixing bowl.
- Mix until it forms a buttery, crumbly texture.
- Press the crust mixture into the bottom and sides of a 9" pie plate.
- Place in the oven to bake for 6-8 minutes, or until lightly browned.
- Set the pie crust aside to cool while preparing the filling.
- Wash the strawberries, then remove the stems and slice the strawberries in half.
- Set aside a dozen of the best looking strawberry halves to top the pie.
- Place the remaining fresh sliced strawberries in a large skillet, off the stove.
- Add the corn starch and sugar to the strawberries in the skillet.
- Use a potato masher (or muddler or fork) to mash the strawberries into a thick, slightly chunky consistency.
- Move the skillet to the stovetop over medium heat.
- Stir continuously until the strawberry mixture begins to bubble.
- Reduce the heat slightly and allow the berries to cook down to a dark, thick consistency. Continue to stir consistently throughout this process, it will take 20-30 minutes.
- Remove the mixture from the heat and stir in the lemon juice.
- Allow the mixture to cool off the stove, at room temperature, for at least 30 minutes.
- Once cooled, transfer the strawberry filling into the prepared graham cracker crust.
- Add the reserved strawberry halves to the top of the pie.
- Place the pie in the refrigerator and allow to chill for at least one hour before serving.
Nutrition Facts : Calories 275 kcal, Carbohydrate 50 g, Protein 1 g, Fat 9 g, SaturatedFat 5 g, Cholesterol 19 mg, Sodium 150 mg, Fiber 2 g, Sugar 38 g, ServingSize 1 serving
SODA CRACKER PIE
This pie is delicious, with or without a filling. I make it with pecans and serve it with whipped topping and one shake of nutmeg on top. Or I make it without pecans and fill with fruit filling such as lemon filling. I use soda crackers, saltines, graham crackers or buttery round crackers, finely crushed
Provided by PENILU
Time 45m
Yield 8
Number Of Ingredients 6
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- In a medium bowl, beat egg whites until stiff. Fold in sugar, baking powder, crackers, vanilla and pecans. Spoon mixture into a greased 9 inch pie pan.
- Bake for 25 to 30 minutes in the preheated oven. Cool and serve or fill with the fresh fruit of your choice.
Nutrition Facts : Calories 232.5 calories, Carbohydrate 32.5 g, Fat 10.7 g, Fiber 1.5 g, Protein 3.3 g, SaturatedFat 1 g, Sodium 123.5 mg, Sugar 25.7 g
AUNT BARBARA'S STRAWBERRY PIE
This is a summer favorite from my childhood! Sliced strawberries, mixed with whipped cream and gelatin for texture, on top of a yummy graham cracker crust.
Provided by redfraggle37
Categories Desserts Pies Fruit Pie Recipes Strawberry Pie Recipes
Time 2h35m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Combine graham cracker crumbs, 1/4 cup sugar, and melted butter in a mixing bowl; mix until evenly moistened and press into the bottom and sides of a 9-inch pie pan.
- Bake in the preheated oven until the crust is lightly browned and smells toasted, about 12 minutes. Remove from the oven and cool.
- Soak gelatin in cold water for 3 minutes. Heat the water and gelatin in the top of a double boiler set over simmering water, stirring frequently, until gelatin is completely dissolved.
- Beat whipping cream in a chilled glass or metal bowl until soft peaks form.
- Stir strawberries and 1/3 cup sugar together in a bowl. Pour gelatin mixture over strawberries. Gently fold in whipped cream until incorporated. Pour filling into baked pie shell and chill in the refrigerator until set, at least 2 hours.
Nutrition Facts : Calories 257.4 calories, Carbohydrate 24.2 g, Cholesterol 56 mg, Fat 17.9 g, Fiber 0.5 g, Protein 1.5 g, SaturatedFat 10.7 g, Sodium 116 mg, Sugar 18.3 g
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