Ultimate Strawberry Cream Pie Recipes

Steps:

• Preheat oven to 425°. On a floured surface, roll dough to fit a 9-in. pie plate. Trim and flute edge. Line crust with a double thickness of foil. Fill with pie weights. Bake until golden brown, 20-25 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes. Cool on a wire rack. , With a fork, mash 1 cup strawberries; set aside. Arrange remaining berries in pastry shell. , In a saucepan, combine sugar and water; cook and stir until sugar is dissolved. Add mashed strawberries and bring to a boil. Combine cornstarch and cold water until smooth. Gradually stir into strawberry mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in food coloring if desired. , Cool for 15-20 minutes, stirring occasionally. Spoon over berries in pastry. Refrigerate for at least 2 hours. Garnish with whipped topping.

Steps:

• Make the crust: Heat oven to 350 degrees with a rack in the middle position. Place cookies, sugar and salt in a food processor and process until finely ground. (You should have about 1 1/2 cups). Add butter and pulse until the mixture looks like wet sand.
• Transfer mixture to a standard 9-inch pie plate. Using the bottom of a flat-bottomed measuring cup, press the mixture up the sides and into the bottom of the pie plate. Bake on the middle rack until dry and set, 20 to 25 minutes. (If the crust slumps or puffs while it bakes, gently press it back into place while still warm with the measuring cup and proceed.) Let cool completely.
• Make the filling: Place 3 tablespoons cold water in a small bowl. Sprinkle gelatin over top and let stand until softened, about 5 minutes. In a large bowl, whisk together sour cream and vanilla until smooth. Combine cream, sugar and 1/4 teaspoon salt in a small pot and bring to a simmer over medium heat. Whisk in gelatin mixture until completely dissolved, then whisk cream mixture into sour cream. Pour filling into cooled crust and refrigerate until set, at least 2 hours and up to 2 days. (If making ahead, wrap tightly once set).
• Toss strawberries with sugar, if needed, and let sit for 10 minutes. Pile strawberries and any accumulated juices on top of pie just before serving.

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.

Steps:

• In a food processor, process crackers, butter, sugar and cinnamon until crumbly. Press into 9" pie plate and chill until firm about 20 minutes.
• In a large bowl mix together the softened ice cream with the orange zest and pour into pie plate. Freeze until firm about 3 hours. Serve each slice of pie with some of the strawberries

Steps:

• FOR CRUST: mix crumbs and butter till evenly coated.
• press into 9" pie plate and bake at 350 degrees about 7 minutes or until just brown.
• set aside to cool.
• FOR FILLING: scald milk over medium-low heat in saucepan.
• (till bubbles start forming around the edges) BE CAREFUL NOT TO OVERCOOK!
• this will lead to a burnt aftertaste.
• In another saucepan, combine the sugar, flour, and salt.
• slowly pour in and mix the scalded milk.
• cook over medium heat stirring constantly until the custard thickens.
• when it thickens up a bit, cover and cook for two minutes longer stirring occasionally.
• take custard and pour small amount into yolks mixing thoroughly, then slowly mix in the rest of the custard.
• stir in the butter and vanilla and return to the saucepan on medium for a minute or two longer stirring constantly.
• take off heat and let cool to room temperature.
• When all is cool, take sliced strawberries and scatter into crust as thickly as looks delicious to you.
• pour the custard over the berries and refrigerate covered at least several hours till set.
• FOR TOPPING: combine cream, sugar and vanilla in bowl, beat till slightly stiff.
• stir in crushed berries and beat until stiff.
• spread evenly over top of the the pie and place back in the refrigerator covered for another hour optimally.
• Remove from fridge and arrange sliced strawberries in a circular pattern on top and serve.