STRAWBERRY LEMONADE PIE
This lemon meringue pie filled with a homemade strawberry compote tastes like strawberry lemonade - perfect for summer.
Provided by David Dennis
Categories Desserts Pies Fruit Pie Recipes Strawberry Pie Recipes
Time 3h5m
Yield 9
Number Of Ingredients 20
Steps:
- Whisk flour, sugar, and salt together in a large mixing bowl for the crust until well combined. Add butter and shortening and mix until pea-sized crumbs form. Drizzle in water 1 tablespoon at a time and gently mix until dough starts to come together. Turn dough onto a lightly floured surface and pack into a ball. Cut dough in half and flatten into 2 discs. Cover each tightly with plastic wrap and refrigerate for at least 1 hour.
- Preheat the oven to 400 degrees F (200 degrees C).
- Roll out 1 piece of dough to fit a pie pan, reserving the second piece for another use. Prick the bottom using a fork to prevent bubbles. Line dough with parchment paper or aluminum foil, making sure to cover bottom and sides. Fill crust with pie weights, dried beans, or dry rice to weigh it down.
- Bake crust in the preheated oven until golden brown and cooked through, 15 to 20 minutes.
- Remove crust from the oven, leaving oven on. Remove pie weights and liner and return crust to the oven. Bake 15 to 20 minutes more.
- Meanwhile, combine strawberries, sugar, and lemon juice in a saucepan over medium heat. Cook until strawberries are rendered down, 10 to 20 minutes. Remove from heat.
- Whisk water, sugar, cornstarch, and salt together in a saucepan until dissolved. Reserve 4 tablespoons of cornstarch slurry in a bowl. Heat the saucepan over high heat until mixture turns clear and thickens, about 5 minutes. Add egg yolks, lemon juice, butter, and lemon zest and whisk until butter is melted, about 3 minutes more. Add reserved slurry 1 tablespoon at a time until filling mixture is thick again.
- Pour hot filling into baked pie crust. Cover filling with strawberry compote.
- Place egg whites in a large mixing bowl and beat using an electric mixer on high speed until bubbles start to appear. Add cream of tartar and continue to mix on high speed until soft peaks form. Reduce mixer speed to medium and add sugar slowly until fully integrated. Return mixer to high speed and mix meringue until stiff peaks form.
- Cover pie with meringue fully to seal in all filling.
- Preheat the oven to 300 degrees F (150 degrees C).
- Bake pie in the preheated oven for 45 minutes until meringue topping is firm and lightly browned. Remove from oven and use a blow torch to toast the peaks to a dark brown.
Nutrition Facts : Calories 670 calories, Carbohydrate 98.7 g, Cholesterol 151.1 mg, Fat 28.5 g, Fiber 2.7 g, Protein 8.3 g, SaturatedFat 12.7 g, Sodium 397.1 mg, Sugar 61.5 g
EASY STRAWBERRY LEMONADE FREEZER PIE
Three simple ingredients mixed together and spread into a graham crust make magic while your freezer does the all the work. Prep this pie ahead and freeze it overnight or even longer. Feel free to vary the fruit if you'd like! -Debbie Glasscock, Conway, Arkansas
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 8 servings.
Number Of Ingredients 5
Steps:
- In a large bowl, combine strawberries (with juices) and pudding mix; let stand until slightly thickened, about 5 minutes. Fold in whipped topping. Spread into crust., Freeze at least 8 hours or overnight. Let stand 5-10 minutes before serving. If desired, serve with additional whipped topping and strawberries.
Nutrition Facts : Calories 306 calories, Fat 10g fat (6g saturated fat), Cholesterol 0 cholesterol, Sodium 273mg sodium, Carbohydrate 51g carbohydrate (45g sugars, Fiber 2g fiber), Protein 1g protein.
STRAWBERRY LEMON PIE
I'm not sure if this strawberry lemon pie recipe could get any easier or more delicious! The lemon layer is tangy and creamy and the sweetened strawberries really add a pop of flavor. The whipped cream is light and creamy on top. What a delightful treat.
Provided by Judy Kaye
Categories Fruit Desserts
Time 50m
Number Of Ingredients 5
Steps:
- 1. Bake your favorite recipe for flour pie crust. I like Gwydolyn Maddox recipe for single crust pies. Be sure to prick dough before you put it into the oven to discourage blistering. Remove when golden brown and allow to cool to room temperature.
- 2. Clean and hull fresh strawberries. Slice and place into a medium bowl. Add sugar sparingly and allow to marinate for several hours in the refrigerator.
- 3. When pie crust has cooled to room temperature, spread lemon pie filling over the crust and cool for several hours in the fridge. Cover the filling with plastic wrap to avoid drying.
- 4. Right before serving the pie, spread strawberries evenly over lemon pie filling for presentation. If serving just a piece or two at a time add the strawberries as you go. Reserve any juice that may have gathered in the bottom of the bowl.
- 5. Cut into 8 servings and plate. Spoon reserved juice onto plated pies. Serve with whipped cream. YUM
- 6. NOTE: Once strawberries are picked they stop ripening. So try to get the ripest berries you can. As shown in the picture the narrower the white line in the strawberry the riper it is.
STRAWBERRY-LEMON PIE
This pie combines sweet strawberries with a hint of lemon... a fresh, summery combination sure to please everyone.
Provided by Julie
Categories Desserts Pies Fruit Pie Recipes Strawberry Pie Recipes
Time 3h30m
Yield 8
Number Of Ingredients 13
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a 9-inch pie pan.
- Mix flour, sugar, and salt together in a bowl. Add oil and milk. Stir until a crumbly mixture forms. Press evenly into the prepared pan, finishing with a plain rim or edge.
- Combine milk and gelatin in a saucepan. Stir together over low heat, gradually stirring in sugar, until completely dissolved. Add lemon zest and juice. Remove from heat and cool, 15 to 20 minutes.
- Meanwhile, whip cream in a bowl with an electric mixer at medium speed until stiff peaks form; fold into the cooled gelatin mixture. Spoon into the pie crust and cover with strawberries.
- Bake in the preheated oven until set, 30 to 40 minutes. Remove from the oven and let cool to room temperature, 20 to 30 minutes, before chilling until firm, 2 to 3 hours. Dust lightly with powdered sugar and garnish with mint.
Nutrition Facts : Calories 543.5 calories, Carbohydrate 51.1 g, Cholesterol 83.2 mg, Fat 32 g, Fiber 2.4 g, Protein 15.6 g, SaturatedFat 15.4 g, Sodium 202.3 mg, Sugar 29.1 g
STRAWBERRY LEMON MERINGUE PIE
If you like lemon meringue pie you'll love this summer strawberry twist!! Simply layer slices of fresh strawberries over our easy lemon filling, top with meringue and bake -
Provided by Chef mariajane
Categories Pie
Time 50m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 325°F.
- Beat egg yolks. Whisk in sweetened condensed milk, lemon juice and lemon zest. Pour into prepared crust.
- Bake in preheated oven 25 minutes. Remove from oven. Increase oven temperature to 350°F.
- Place sliced strawberries over baked filling.
- Beat egg whites with cream of tartar until foamy; gradually add sugar, beating until stiff peaks form, but not dry. Spread meringue on top of strawberries, sealing carefully to edge of crust.
- Return to oven and bake for 10 minutes or until meringue is golden brown. Cool. Chill before serving, if desired,.
Nutrition Facts : Calories 333.6, Fat 13.8, SaturatedFat 5, Cholesterol 94.9, Sodium 207.1, Carbohydrate 46.3, Fiber 1.2, Sugar 33.5, Protein 7.7
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- To prepare the glaze, combine 1 1/2 cups of the strawberries and the water in a blender. Blend until smooth.
- In a medium saucepan, whisk together sugar and cornstarch. Add the strawberry puree and mix well.
- Cook and stir over medium heat until the mixture is thick and bubbly. Cook and stir for about 2 minutes more. Remove from heat and stir in food coloring (if using) and 1 teaspoon lemon zest. Cool for 10 minutes without stirring.
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- Roll out a disk of dough on a lightly floured surface to a 13" round. Transfer round to a parchment-lined baking sheet and chill while you roll out remaining disk of dough to a 13" round (about ¼" thick). Cut second round into 4 strips, about 2 ¼" wide. Stack strips on top of first round of dough, separating with a sheet of parchment. Chill while you prepare filling.
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- Beat egg with 1 tsp. water in a small bowl just to blend. Lift parchment with strips of dough onto work surface. Using your hands, or wrapping dough around a floured rolling pin if you're nervous, carefully transfer round of dough to a 9" pie dish. Lift up edges and allow dough to slump down into dish. Trim edges of dough with kitchen shears to even out, leaving at least a 2" overhang (or, you can leave untrimmed if you want a rustic look); brush edge with half of egg wash. Scrape in strawberry filling along with any accumulated juices in bowl.
- Lay 2 strips lengthwise over pie filling, then arrange remaining 2 strips crosswise across pie, working alternately over and under lengthwise strips to create a lattice pattern. Fold edge of bottom round up and over strips and press to seal. Brush dough with remaining egg wash; sprinkle with demerara sugar.
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- Whisk together the water, sugar, and cornstarch in a saucepan. Bring to a boil. Let boil for 1 minute. Stir in the Jello powder. Let the mixture cool for 10-15 minutes.
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- Beat the cream cheese and lemon curd until creamy. Fold in 1 1/2 cups Cool Whip gently. Spread on top of the strawberry filling without disturbing the filling.
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