Best Creamy Strawberry Pie Recipes

NO-BAKE CREAMY STRAWBERRY PIE

Steps:

• In 1-quart saucepan, place water; sprinkle with gelatin; let stand 1 minute. Heat over low heat, about 2 minutes, stirring constantly, until gelatin is dissolved. Cool slightly.
• In medium bowl, beat cream cheese with electric mixer on medium speed until smooth. Add yogurt and gelatin mixture; beat on low speed until well blended. Fold in whipped topping. Spoon into crust. Refrigerate until set, about 2 hours.
• Before serving, garnish pie with additional whipped topping and sliced strawberries.

CREAMY STRAWBERRY PIE

Steps:

• On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 425°. , Line crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edge is golden brown, 20-25 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack. , Drain strawberries into a 1-cup measuring cup and reserve juice; set berries aside. Add enough water to juice to measure 1 cup; pour into a large saucepan. Bring to a boil over medium heat. Remove from the heat; stir in gelatin until dissolved. Add ice cream; stir until blended. Refrigerate for 5-10 minutes or just until thickened (watch carefully)., Fold in reserved strawberries. Pour into crust. Refrigerate until firm, about 1 hour. Garnish with fresh strawberries if desired. Refrigerate leftovers.

CREAMY FROZEN STRAWBERRY MARGARITA PIE

Steps:

• Prepare Crumb Crust: Preheat oven to 375 degrees F. In 9-inch pie plate, with fork, stir crust ingredients until crumbs are moistened. With hand, press mixture onto bottom and up side of pie plate, making a slight rim. Bake crust 10 minutes. Cool crust in pie plate on wire rack.
• Prepare Strawberry Filling: Hull enough strawberries to equal 2 cups; reserve remaining berries for garnish. From limes, grate 1 teaspoon peel and squeeze 1/4 cup juice. In food processor with knife blade attached, pulse hulled berries with lime peel and juice, undiluted sweetened condensed milk, and orange-flavor liqueur until almost smooth. Transfer mixture to large bowl.
• In small bowl, with mixer at medium speed, beat 2/3 cup cream until stiff peaks form; reserve remaining cream for garnish. Gently fold whipped cream into strawberry mixture, one-third at a time.
• Pour filling into cooled crust. Freeze at least 4 hours or until almost firm. (If not serving pie on the same day, wrap frozen pie in foil or plastic wrap and freeze up to 1 week.).
• If pie freezes completely, let it stand at room temperature 10 minutes before serving for easier slicing. Meanwhile, cut each reserved strawberry in half. In small bowl, with mixer at medium speed, beat remaining 1/3 cup cream just until stiff peaks form. Mound whipped cream in center of pie and top with strawberry halves.

CREAMY WHITE CHOCOLATE-STRAWBERRY PIE

Steps:

• Prebake the store-bought crust according to package directions and let cool; refrigerate until ready to use.
• Add the white chocolate chips to the top of a double boiler set over, not in, hot water.
• When the chips are shiny, 7-10 minutes, stir well until smooth; remove the insert from the double boiler and set aside to cool.
• In a bowl, beat the cream cheese using an electric mixer on high speed, until light and fluffy (about 4 minutes).
• Gradually add the sugar and continue to beat.
• When the white chocolate has cooled to body temperature, add it to the cream cheese and blend until evenly mixed; add in the yogurt and blend until smooth.
• Spoon the cream cheese mixture into the chilled pie crust; smooth it with a spoon.
• Cover with loosely tented foil and refrigerate at least 2 hours or overnight.
• Choose as many perfect same-size berries as you can find; hull them and take a very thin slice off the stem end.
• Arrange the berries in a single, neat, compact layer on top of the filling, cut sides facing down; refrigerate.
• To make the garnish, melt the white chocolate chips as you did in step 2; let cool, then spoon into a pastry bag fitted with a fine tip.
• Pipe a thin drizzle of white chocolate over the pie in any appealing pattern you choose.
• Slice the pie with a sharp serrated knife to cut cleanly through the berries and serve.

AUNT MARTHA'S CREAMY STRAWBERRY PIE

Steps:

• Combine cream cheese and sugar.
• Add vanilla and strawberries, mix well.
• Pour into pie shell.
• Mix whipped cream and confectioner's sugar and spoon over top of pie.
• Chill for one hour.
• Serve.

CREAMY STRAWBERRY PIE

Steps:

• 1. Bake crust for about 8 minutes. in 350^ oven. Cool completely. In a large bowl, beat cream cheese and powdered sugar until smooth. Spread over cooled crust, arrange sliced berries on top.
• 2. In large saucepan blend remaining ingredient, until well blended. Bring to a boil and cook and stir for 2 to 3 minutes until thickened. Cool slightly. Spoon over sliced berries Smooth evenly. Chill until serving.

CREAMY NO-BAKE STRAWBERRY PIE

Steps:

• In 1 quart saucepan, place water; sprinkle with gelatin; let stand 1 minute. Heat over low heat, about 2 minutes, stirring constantly, until gelatin is dissolved. Cool slightly.
• In medium bowl, beat cream cheese and sugar with electric mixer on medium speed until smooth. Add yogurt and gelatin mixture; beat on low speed until well blended. Fold in whipped topping, and 1/2 cup strawberries. Spoon into crust. Refrigerate until set, about 2 hours.
• Before severing, garnish pie with additional whipped topping and sliced strawberries.

NO-BAKE CREAMY STRAWBERRY PIE

Steps:

• Add boiling water to gelatin mix in large bowl; stir 2 min. until completely dissolved. Add enough ice to cold juice to measure 1 cup. Add to gelatin; stir until slightly thickened. Remove any unmelted ice. Whisk in COOL WHIP until blended. Refrigerate 15 to 20 min. or until mixture is thick enough to mound.
• Mash 1-1/2 cups berries with fork; gently stir into gelatin mixture. Spoon into crust.
• Refrigerate 4 hours or until firm.
• Cut remaining berries in half. Top pie with remaining COOL WHIP and berries.