Best Fresh Strawberry Cream Pie Recipes

FRESH STRAWBERRY / CREAM CHEESE PIE - MY WAY

Steps:

• 1. Have crust prepared and cooled. Wash and slice your strawberries.
• 2. In a mixing bowl; mix the cream cheese, sugar and milk till smooth.
• 3. Spread the cream cheese layer evenly onto the cooled crust. Refrigerate just till set up.
• 4. In a medium pan, whisk the water, corn starch, sugar and salt. Bring to a boil, continue to stir until thickened. About 2 - 3 minutes. Remove from heat and whisk in the strawberry gelatin, blending well. Set aside to cool to about room temperature.
• 5. After the glaze has had time to cool; blend it with the sliced strawberries. Stir to coat the strawberries well. I sometimes put this in the refrigerator till ready to fill the pie. Spread the strawberries over the chilled cream cheese layer.
• 6. Refrigerate till ready to serve. I sometimes serve it with a dollop of whipped cream and a fresh strawberry. This is delicious..hope you like this pie as much as my family and friends do.

FRESH STRAWBERRY PIE WITH WHIPPED CREAM

Steps:

• Make crust:
• Preheat oven to 350°F with rack in middle.
• Pulse cookies in a food processor to fine crumbs, then pulse in sugar and butter until combined. Press crumb mixture evenly onto bottom and up side of a 9-inch pie plate. Bake until golden, about 15 minutes. Transfer to a rack to cool.
• Prepare filling and assemble pie:
• Select 20 large strawberries as close to same size as possible and set aside. Cut remaining berries into 1/4-inch dice and toss with sugar and lemon juice. Let stand, stirring occasionally, 30 minutes. Drain berries in a sieve set into a large glass measuring cup. Add enough water to measure 2 cups. Transfer liquid to a medium saucepan and reserve berries.
• Sprinkle gelatin over strawberry liquid and let soften 1 minute. Bring to a bare simmer, stirring until gelatin has dissolved. Add diced berries, then transfer to a metal bowl set into an ice bath and stir frequently until mixture begins to mound, 20 to 30 minutes.
• Spoon 1/2 cup filling into pie crust and arrange reserved whole berries, stem ends down, on filling. Spoon remaining filling over and between berries. Chill pie until filling is set, at least 4 hours.

LIME CREAM & FRESH STRAWBERRY PIE WITH GINGERSNAP CRUST

Steps:

• Crust: Combine all ingredients in a bowl til moistened.
• Press and pack tightly into bottom and sides of 9 inch pie plate.
• Bake about 7 minutes in preheated 350 oven.
• Cool completely before filling.
• Pie: Whisk eggs, sugar and lime zest in saucepan til smooth.
• Add lime juice and butter and cook over medium heat, constantly whisking, til thickened 7 to 9 minutes.
• Strain mixture thru fine strainer into a bowl.
• Put plastic wrap on the surface of the filling and refrigerate until cold and thick, at least 3 hours or overnight.
• Whip cream until soft peaks.
• Fold whipped cream into chilled lime mixture.
• Pour into prepared pie shell.
• Cover with plastic wrap and chill at least 6 hours.
• Arrange strawberry slices on top of the chilled pie and serve!

FRESH STRAWBERRY PIE WITH WHIPPED CREAM

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.

FRESH STRAWBERRY CREAM PIE

Steps:

• 1. Beat whipping cream until stiff peaks form. Set aside.
• 2. In a separate bowl, beat cream cheese until fluffy. Gradually add in sugar and vanilla.
• 3. Fold cream cheese mixture into the beaten heavy whipped cream. until evenly combined; spoon into cooled pie crust. Refrigerate before continuing.
• 4. In a medium saucepan, whisk the water, sugar, corn starch, and salt; bring to a boil and continue stirring until thickened. About 2-3 minutes. Remove from heat and whisk in strawberry gelatin.
• 5. Add the sliced strawberries and stir gently until all are coated with the glaze. Gently pour over cream cheese filling.
• 6. Melt 1 Tbsp. shortening and ½ cup chocolate chips in microwave, stirring every 30 seconds until smooth. Drizzle over strawberries. Refrigerate until set; and keep leftovers in the fridge. (If you have any!)