STRAWBERRY CREAM PIE
I found this recipe in a very old cookbook and made it for a family picnic. The pie was gone in no time. It's a perfect summertime treat.
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 6-8 servings.
Number Of Ingredients 19
Steps:
- Cover bottom of pie shell with nuts if desired; set aside. In a large saucepan, combine the sugar, cornstarch, flour and salt; gradually stir in milk. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes more. Remove from the heat and stir a small amount into egg; return all to the saucepan. Cook and stir until almost bubbly. Reduce heat; cook and stir 1-2 minutes more (do not boil). Remove from the heat; stir in vanilla and almond extract if desired. Cool to room temperature. Whip cream; fold into filling. Pour into pie shell. Chill for at least 2 hours. , About 2 hours before serving, prepare glaze. Combine crushed strawberries and water in a large saucepan; cook for 2 minutes. Combine sugar and cornstarch; gradually stir into the berries. Cook until thick and clear, stirring constantly. Strain. Cool for 20 minutes. , Meanwhile, arrange berry halves over filling; pour glaze evenly over berries. Refrigerate for at least 1 hour. Garnish with whipped cream if desired.
Nutrition Facts : Calories 336 calories, Fat 15g fat (8g saturated fat), Cholesterol 60mg cholesterol, Sodium 292mg sodium, Carbohydrate 45g carbohydrate (26g sugars, Fiber 2g fiber), Protein 5g protein.
DANDAN'S STRAWBERRY CREAM PIE
A wonderfully easy recipe that even my young sister-in-law can make. She isn't the best cook in the world because she is new at it. But her family was impressed when she made this simple pie.
Provided by Rhonda Brock Fuller
Categories Desserts Pies Fruit Pie Recipes Strawberry Pie Recipes
Time 3h20m
Yield 8
Number Of Ingredients 8
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.
Nutrition Facts : Calories 394.8 calories, Carbohydrate 32.8 g, Cholesterol 71.6 mg, Fat 28.3 g, Fiber 0.9 g, Protein 4.1 g, SaturatedFat 14.6 g, Sodium 265 mg, Sugar 22.7 g
STRAWBERRY AND ALMOND CRUMBLE
Provided by Nigella Lawson : Food Network
Time 50m
Yield 6 servings
Number Of Ingredients 10
Steps:
- If I had to choose one thing that cooking could not make better, I'd have put good money that it would have been a bad (as in unripe and tasteless) strawberry. I'd almost be embarrassed even owning up to trying to improve it, were it not for the fact that I read an article by Simon Hopkinson, a revered British chef, in which he advised using said strawberries in a pie. So I did. Well, that's not quite true: I am lazier than him, so I made a crumble. I don't know what, how or why it happened, but this is a crumble of dreams. The oven doesn't, as you'd think, turn the berries into a red-tinted mush of slime, but into berry-intense bursts of tender juiciness. This is nothing short of alchemy: you take the vilest, crunchiest supermarket strawberries, top them with an almondy, buttery rubble, bake and turn them into the taste of English summer on a cold day. Naturally, serve with lashings of cream: I regard this is obligatory not optional.
- Preheat the oven to 400 degrees F. Put the hulled strawberries into your pie dish (I use a round one) and sprinkle over them the sugar, almond meal, and vanilla extract. Give the dish a good shake or two to mix the ingredients.
- Now for the crumble topping: put the flour and baking powder in a mixing bowl and rub in the cold, diced butter between thumb and fingers (or in a free standing mixer).When you've finished with it, it should resemble rough, pale oatmeal. Stir in the sliced almonds and turbinado sugar with a fork.
- Tip this over the strawberry mixture, covering the strawberries in an even layer and giving a bit of a press in at the edges of the dish. Set the dish on a cookie sheet and bake in the oven for 30 minutes, by which time the crumble topping will have darkened to a pale gold and some pink-red juices will be seeping and bubbling out at the edges.
- Let stand for 10 minutes before serving, and be sure to put a pitcher of chilled heavy cream on the table alongside.
STRAWBERRY ALMOND CREAM PIE
This recipe is a modified Cooking Light recipe. You can try the topping on vanilla ice cream or pound cake, too.
Provided by PanNan
Categories Dessert
Time 25m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Filling: Combine cream cheese, 1/4 cup sugar, and vanilla and almond extracts in a medium bowl; stir until smooth.
- Spread evenly over bottom of graham cracker crust.
- Topping: Place 1 1/2 cups strawberries in food processor; process until puréed.
- Combine strawberry purée, 1/2 cup sugar and cornstarch in a small saucepan over medium heat, stirring with a whisk.
- Bring to a boil, stirring constantly.
- Reduce heat to low; cook 1 minute.
- Remove from heat and cool to room temperature, stirring occasionally.
- In a large bowl, combine remaining strawberries and lemon juice; toss to coat.
- Arrange berries in a circular pattern over filling.
- Spoon glaze evenly over berries.
- Sprinkle toasted almonds around edge.
- Cover and chill 3 hours.
Nutrition Facts : Calories 403.4, Fat 16.8, SaturatedFat 5.9, Cholesterol 19.2, Sodium 329.2, Carbohydrate 60.4, Fiber 2.7, Sugar 44.9, Protein 5.1
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STRAWBERRY-ALMOND CREAM TART RECIPE | MYRECIPES
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5/5 (26)Calories 289 per servingServings 10
- To prepare crust, place crackers in a food processor; process until crumbly. Add 2 tablespoons sugar, butter, and water; pulse just until moist. Place mixture in a 9-inch round removable-bottom tart pan coated with cooking spray, pressing into bottom and up sides of pan to 3/4 inch. Bake at 350° for 10 minutes or until lightly browned. Cool completely on a wire rack.
- To prepare filling, combine cream cheese, 1/4 cup sugar, and extracts in a medium bowl; stir until smooth. Spread mixture evenly over bottom of tart shell.
- To prepare topping, place 2 cups strawberries in food processor; process until pureed. Combine strawberry puree, 2/3 cup sugar, and cornstarch in a small saucepan over medium heat, stirring with a whisk. Bring to a boil, stirring constantly. Reduce heat to low; cook 1 minute. Remove glaze from heat, and cool to room temperature, stirring occasionally.
FRESH STRAWBERRY ALMOND PIE RECIPE | LAND O’LAKES
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3.3/5 (3)Calories 340 per servingServings 8
- Stir together all crust ingredients in bowl. Press on bottom and up sides of 9-inch pie pan. Bake 8 minutes. Cool completely.
- Mash 1 cup strawberries; add water to equal 1 1/3 cups. Combine sugar and cornstarch in saucepan. Stir in mashed strawberry mixture. Cook over medium heat, stirring constantly, 15-20 minutes or until mixture thickens and comes to a full boil. Boil 1 minute; remove from heat. Stir in salt and almond extract; cool 10 minutes.
- Fill cooled crust with remaining strawberries; pour cooked strawberry mixture over strawberries. Refrigerate at least 3 hours or until mixture is thickened. Garnish with whipped cream, if desired. Store refrigerated.
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