FLUFFY STRAWBERRY PIE
Fresh strawberries, a touch of lime, real whipped cream and a pastry crust. What's not to like?
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 5h25m
Yield 8
Number Of Ingredients 13
Steps:
- In medium bowl, mix flour and salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost leaves side of bowl (1 to 2 teaspoons more water can be added if necessary).
- Gather pastry into a ball. Shape into flattened round on lightly floured surface. Wrap in plastic wrap; refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling.
- Heat oven to 475°F. With floured rolling pin, roll pastry into round 2 inches larger than upside-down 9-inch glass pie plate. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side. Trim overhanging edge of pastry 1 inch from rim of pie plate. Fold and roll pastry under, even with plate; flute as desired. Prick bottom and side of pastry thoroughly with fork. Bake 8 to 10 minutes or until light brown; cool on cooling rack.
- In large bowl, pour boiling water over gelatin; stir until gelatin is dissolved. Stir in lime peel and lime juice. Refrigerate about 1 hour or until very thick but not set.
- Beat gelatin mixture with electric mixer on high speed about 4 minutes, scraping bowl occasionally, until thick and fluffy; set aside. In chilled large bowl, beat whipping cream and powdered sugar on high speed until stiff. Gently stir whipped cream and crushed strawberries into gelatin mixture. Pour into crust. Refrigerate about 3 hours or until set. Garnish with whipped cream and strawberry halves. Store in refrigerator.
Nutrition Facts : Calories 380, Carbohydrate 39 g, Cholesterol 50 mg, Fiber 2 g, Protein 4 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 190 mg
FLUFFY KEY LIME PIE
For a taste of paradise, try this no-bake Key lime pie recipe. It's low in fat, sugar and fuss. It truly is the best Key lime pie recipe ever! -Frances VanFossan, Warren, Michigan
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 8 servings.
Number Of Ingredients 5
Steps:
- In a large bowl, add boiling water to gelatin; stir 2 minutes to completely dissolve. Whisk in yogurt. Fold in whipped topping. Pour into crust., Refrigerate, covered, until set, about 2 hours.
Nutrition Facts : Calories 194 calories, Fat 3g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 159mg sodium, Carbohydrate 33g carbohydrate (18g sugars, Fiber 0 fiber), Protein 3g protein. Diabetic Exchanges
EASY FRESH STRAWBERRY PIE
For my mother's birthday, I made this strawberry pie recipe instead of a cake. Since it was mid-May in Oklahoma, the berries were absolutely perfect. It was a memorable occasion for the whole family. -Josh Carter, Birmingham, Alabama
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- Preheat oven to 450°. Unroll crust into a 9-in. pie plate. Trim edge. Line unpricked crust with a double thickness of heavy-duty foil or parchment. Bake 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack., In a small saucepan, combine the sugar, cornstarch and water until smooth. Bring to a boil; cook and stir until thickened, about 2 minutes. Remove from the heat; stir in gelatin until dissolved. Refrigerate until slightly cooled, 15-20 minutes., Meanwhile, arrange strawberries in the crust. Pour gelatin mixture over berries. Refrigerate until set. If desired, serve with whipped cream.
Nutrition Facts : Calories 264 calories, Fat 7g fat (3g saturated fat), Cholesterol 5mg cholesterol, Sodium 125mg sodium, Carbohydrate 49g carbohydrate (32g sugars, Fiber 2g fiber), Protein 2g protein.
FLUFFY STRAWBERRY LIME PIE
A wonderful pie to serve to guests as a dessert! Plan ahead this pie needs to chill for a minumum of 3 hours before serving. Use the 4 serving size jello for this)
Provided by Kittencalrecipezazz
Categories Pie
Time 3h
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- In a bowl mix the strawberry gelatin with boiling water until the gelatin and sugar are completely dissolved.
- Stir in the lime peel and lime juice.
- Refrigerate for about 1 hour or until very thick but NOT set.
- In a medium bowl beat the gelatin mixture using an electric mixer on high speed for about 4 minutes, scraping the bowl occasionally until thick and fluffy; set aside.
- In another chilled bowl beat the whipping cream and 3/4 cup powdered sugar on high speed until stiff.
- Using a spatula gently stir in the whipping cream mixture with the crushed strawberries into the gelatin/lime mixture.
- Pour into prepared baked crust.
- Refrigerate for a minumum of 3 hours or until set.
- Garnish with whipped cream and sliced strawberries.
- Refrigerate and leftovers.
Nutrition Facts : Calories 462.9, Fat 29.1, SaturatedFat 15.9, Cholesterol 81.5, Sodium 242.3, Carbohydrate 49.3, Fiber 1.5, Sugar 33.9, Protein 4
FLUFFY STRAWBERRY PIE
A light and luscious ending to a meal. Adopted from the Recipezaar account Feb 2005. This pie works well using all light products, such as sugar free strawberry Jello, fat free, sugar free vanilla Jello pudding, ultra low fat cool whip and skim milk. I used a graham crust when I tried it, but a standard pastry crust or shortbread crust would be good too. The packet size in the recipe is the standard 4 serving size package.
Provided by _Pixie_
Categories Pie
Time 15m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Completely dissolve gelatin in boiling water.
- Add ice cubes and stir until melted.
- Prepare pie filling mix with 3/4 cup milk as directed on package for about 2 minutes.
- Blend in gelatin.
- Chill, if necessary, until thickened.
- Fold in 2 cups of the whipped topping and strawberries.
- Pour into crust.
- Chill in refrigerator 3 hours before serving.
- Garnish with remaining whipped topping and additional strawberries, if desired.
FLUFFY STRAWBERRY MERINGUE PIE
My husband and I are grain and dairy farmers...and big fans of strawberries. The fruit I pick often ends up in this pie. The combination of the cool creamy berry filling and the delightfully different meringue crust guarantees you'll hear, "Pass the pie, please", all around the table.
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 8-10 servings.
Number Of Ingredients 10
Steps:
- In a bowl, beat egg whites and cream of tartar on medium speed until soft peaks form. gradually beat in sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Fold in the crackers, pecans and vanilla., Spread onto the bottom and up the sides of a greased 10-in. deep-dish pie plate. Bake at 350° for 25-30 minutes or until meringue is lightly browned. Cool on a wire rack., Set aside one strawberry for garnish. Slice half of the strawberries; set aside. In a bowl, mash the remaining strawberries; drain juice, reserving 1/2 cup. In a saucepan, combine marshmallows and reserved juice. Cook and stir over low heat until marshmallows are melted. Refrigerate until partially set., Fold the sliced and mashed strawberries and whipped topping into marshmallow mixture. Add food coloring if desired. Spoon into meringue shell. Garnish with the reserved strawberry. Refrigerate for 3 hours or until set. Refrigerate leftovers.
Nutrition Facts :
FLUFFY LEMON PIE
"This pie takes minutes to prepare and is the perfect light dessert," writes Carolyn Bauers from Norfolk, Virginia. "I make it often since my husband loves it and we both need to watch our fat and cholesterol intake. My son, who's diabetic, just loves the tangy, lemon flavor."
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 8 servings.
Number Of Ingredients 5
Steps:
- Combine pudding mix and soft drink mix. In a small bowl, whisk milk and pudding mixture for 2 minutes. Let stand for 2 minutes (pudding will be stiff). , Fold in half of the whipped topping. Spread into crust. Top with remaining whipped topping. Cover and chill for 2-3 hours or until set.
Nutrition Facts : Calories 189 calories, Fat 6g fat (4g saturated fat), Cholesterol 1mg cholesterol, Sodium 259mg sodium, Carbohydrate 27g carbohydrate (12g sugars, Fiber 0 fiber), Protein 2g protein. Diabetic Exchanges
FLUFFY STRAWBERRY PIE WITH PRETZEL CRUST
This looks so good! I need to get some fresh strawberries and start cooking! (source - Betty Crocker) (cooking time includes refrigeration time)
Provided by jovigirl
Categories Pie
Time 9h30m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- In medium bowl, mix all crust ingredients. Press mixture firmly against bottom and side of 9-inch glass pie plate.
- In large bowl, pour boiling water on gelatin; stir until gelatin is dissolved.
- Stir in lime peel and lime juice. Refrigerate 1 hour or until very thick but not set.
- Beat gelatin mixture with electric mixer on high speed about 4 minutes or until thick and fluffy; set aside.
- In chilled large bowl, beat whipping cream and powdered sugar on high speed until stiff peaks form.
- Fold whipped cream and crushed strawberries into gelatin mixture.
- Pour into crust.
- Refrigerate about 8 hours or until set.
Nutrition Facts : Calories 512.2, Fat 29.1, SaturatedFat 17.8, Cholesterol 91.6, Sodium 630.1, Carbohydrate 60, Fiber 1.8, Sugar 29.2, Protein 5.8
FLUFFY STRAWBERRY PIE
My grandmother made this pie every year for Thanksgiving. She would make it with a homemade pie crust, but I love it with a graham cracker crust. Either way is great! It's good with any type of pie crust. It's perfect for a very sweet and light dessert. It just melts in your mouth! Enjoy! It does not freeze well.
Provided by Starr
Categories Desserts Pies No-Bake Pie Recipes
Time 2h30m
Yield 8
Number Of Ingredients 7
Steps:
- Mix strawberry-flavored gelatin mix, sugar, and boiling water together in a large bowl, stirring until gelatin and sugar have dissolved.
- Refrigerate gelatin mixture until it begins to turn thick and syrupy, about 10 minutes.
- Gently fold frozen whipped topping into the gelatin mixture until thoroughly combined.
- Fold the 2 1/2 cups of sliced strawberries into the whipped topping mixture.
- Spoon filling into the graham cracker crust and decorate edge of filling with 8 strawberry halves.
- Refrigerate at least 2 hours before serving.
Nutrition Facts : Calories 318.5 calories, Carbohydrate 45.9 g, Fat 14.7 g, Fiber 1.7 g, Protein 3 g, SaturatedFat 7.7 g, Sodium 221.6 mg, Sugar 36.2 g
FLUFFY KEY LIME PIE (LIGHTER RECIPE)
Cool off with a lighter key lime pie. Don't worry, it's just as flavorful as the original.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h30m
Yield 8
Number Of Ingredients 6
Steps:
- Heat oven to 350°F. In small bowl, mix graham cracker crumbs, butter and sugar. Press in bottom and up side of 9-inch glass pie plate. Bake 8 to 10 minutes or until golden brown; cool.
- In large bowl, beat milk and lime juice with electric mixer on medium speed until smooth and thickened. Fold in whipped topping. Spoon into cooled pie crust.
- Cover and refrigerate about 1 hour or until set. Store in refrigerator.
Nutrition Facts : Calories 360, Carbohydrate 54 g, Cholesterol 35 mg, Fat 2 1/2, Fiber 0 g, Protein 5 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 220 mg, Sugar 43 g, TransFat 1 g
FLUFFY STRAWBERRY PIE WITH PRETZEL CRUST
A salty pretzel crust pairs with a cool and fruity filling in a no-bake refrigerator pie.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 9h30m
Yield 8
Number Of Ingredients 11
Steps:
- In medium bowl, mix all crust ingredients. Press mixture firmly against bottom and side of 9-inch glass pie plate.
- In large bowl, pour boiling water on gelatin; stir until gelatin is dissolved. Stir in lime peel and lime juice. Refrigerate about 1 hour or until very thick but not set.
- Beat gelatin mixture with electric mixer on high speed about 4 minutes or until thick and fluffy; set aside. In chilled large bowl, beat whipping cream and powdered sugar on high speed until stiff peaks form. Fold whipped cream and crushed strawberries into gelatin mixture. Pour into crust.
- Refrigerate about 8 hours or until set. Garnish with chocolate-covered strawberries. Store covered in refrigerator.
Nutrition Facts : Calories 410, Carbohydrate 41 g, Cholesterol 80 mg, Fat 5, Fiber 1 g, Protein 3 g, SaturatedFat 16 g, ServingSize 1 Serving, Sodium 280 mg, Sugar 31 g, TransFat 1 g
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- Heat oven to 450°F. Make pie crust as directed on box for One-Crust Baked Shell using 9-inch glass pie pan. Bake 9 to 11 minutes or until light golden brown. Cool completely, about 30 minutes.
- Meanwhile, in medium bowl, mix gelatin, sugar and boiling water until gelatin is dissolved.* Refrigerate until mixture just begins to thicken and get syrupy, 10 to 15 minutes.
- Stir whipped topping into gelatin mixture until well blended. Fold in sliced strawberries. Spoon into cooled baked shell. Arrange strawberry halves around outer edge of pie. Refrigerate at least 2 hours or until serving time. Store in refrigerator.
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