Best Strawberry Topped Orange Cream Pie Recipes

NO BAKE ORANGE CREAM PIE

Steps:

• Pulse the graham crackers in a food processor to crumble. Mix in the sugar, cinnamon, and butter until crust forms.
• Press into a 9-inch spring-form pan and refrigerate for 30 minutes.
• Add boiling water and gelatin powder to a large bowl; whisk until dissolved.
• Add cold water and ice cubes; whisk until slightly thickened. Set aside for 10 minutes to allow jello to set.
• Add cool whip topping to jello and whisk together until light and fluffy. Stir in the oranges and refrigerate for 30 minutes, or until thickened.
• Add the pie filling to the crust and refrigerate for up to 6 hours, or until firm. Top with cool whip and enjoy!

STRAWBERRY CREAM PIE TO DIE FOR

Steps:

• Stir strawberries with glaze in a bowl and place in refrigerator to chill. Stir cream cheese, confectioners' sugar, cinnamon, and vanilla extract together in a bowl.
• Beat cream in a separate bowl with an electric mixer just until it begins to thicken; add cream cheese mixture and continue beating until thick. Pour cream mixture into baked pie crust; top with strawberry mixture. Chill at least 1 hour before serving.

STRAWBERRY CRUMB PIE

Steps:

• Make the crust: Combine the butter and cream cheese in a food processor and process until smooth. Add the flour and salt and process just until the mixture comes together into a ball. Scrape out the dough, shape into a disk, wrap in plastic wrap and refrigerate for at least 1 hour.
• Meanwhile, prepare the crumb topping: Combine the oatmeal, flour and sugar in a small bowl and toss to combine. Add the melted butter and stir until thoroughly incorporated. Refrigerate the topping until chilled, at least 30 minutes.
• Preheat the oven to 350 degrees F. Working on a floured surface, roll out the dough to 1/8 inch thick and fit it into a 9- or 10-inch tart pan with a removable bottom (you can also use a springform pan). Trim the excess dough. Return the pie crust to the refrigerator for 20 minutes. Line the crust with foil, fill with pie weights or dried beans and bake until lightly golden, about 18 minutes. Remove the foil and weights and let the crust cool on a wire rack. Increase the oven temperature to 375 degrees F.
• Make the filling: Toss the strawberries, sugar, lemon juice, cornstarch and orange zest in a mixing bowl. Spoon the strawberry filling into the crust and spread the crumb topping evenly over the berries. Bake in the middle of the oven for 1 hour, or until the filling is bubbly and the crust and topping are golden brown. Transfer to a rack to cool to room temperature before serving.
• Make the crust: Combine the butter and cream cheese in a food processor and process until smooth. Add the flour and salt and process just until the mixture comes together into a ball. Scrape out the dough, shape into a disk, wrap in plastic wrap and refrigerate for at least 1 hour.
• Meanwhile, prepare the crumb topping: Combine the oatmeal, flour and sugar in a small bowl and toss to combine. Add the melted butter and stir until thoroughly incorporated. Refrigerate the topping until chilled, at least 30 minutes.
• Preheat the oven to 350 degrees F. Working on a floured surface, roll out the dough to 1/8 inch thick and fit it into a 9- or 10-inch tart pan with a removable bottom (you can also use a springform pan). Trim the excess dough. Return the pie crust to the refrigerator for 20 minutes. Line the crust with foil, fill with pie weights or dried beans and bake until lightly golden, about 18 minutes. Remove the foil and weights and let the crust cool on a wire rack. Increase the oven temperature to 375 degrees F.
• Make the filling: Toss the strawberries, sugar, lemon juice, cornstarch and orange zest in a mixing bowl. Spoon the strawberry filling into the crust and spread the crumb topping evenly over the berries. Bake in the middle of the oven for 1 hour, or until the filling is bubbly and the crust and topping are golden brown. Transfer to a rack to cool to room temperature before serving.

STRAWBERRY CREAM PIE

Steps:

• Combine cookie crumbs and melted butter. Press into a 8" pie plate and put in freezer.
• Wash, hull and puree pint of strawberries with 2 tbsp sugar and reserve.
• Beat egg whites with remaining 4 tbsps of sugar until stiff. Refrigerate.
• Whip the cream with vanilla extract until smooth and creamy, removing 1/2 cup for garnish.
• Fold the strawberry puree and egg whites into the whipping cream.
• Pour into prepared crust and freeze until hard.
• Just before serving decorate top of frozen pie with the reserved whipped cream and sliced strawberries, then drizzle with chocolate sauce and enjoy.

DANDAN'S STRAWBERRY CREAM PIE

Steps:

• Mix cream cheese, white sugar, and vanilla extract in a large bowl until smooth. Stir 3/4 cup mashed strawberries into cream cheese mixture.
• Beat heavy cream and confectioners' sugar in a glass or metal bowl until stiff peaks form. Lift your beater or whisk straight up: the cream will form sharp peaks. Fold whipped cream into cream cheese mixture until evenly mixed; fold in remaining 1/4 cup sliced strawberries.
• Spoon strawberry mixture into graham cracker crust. Chill at least 3 hours before serving.