Best Kittencals Strawberry Glazed Pie Recipes

STRAWBERRY GLAZED PIE

Steps:

• Mix Jello, sugar, cornstarch and water in saucepan. Heat until boiling gently. Stir and heat for about 5 minutes or until it starts to thicken.
• Cool until lukewarm.
• Cut up strawberries and place into pie crust.
• Pour glaze over top.
• Cool in refrigerator until glaze sets.

KITTENCAL'S STRAWBERRY-GLAZED PIE

Steps:

• In a lage saucepan place the sugar, water, strawberry gelatin powder and cornstarch; bring to a boil and boil mixing constantly for about 1 minute.
• Remove from heat and add in red food colouring (use as much food colouring as you wish to acheive the colour desired).
• Fold in 7 cups sliced strawberries; toss well with a wooden spoon or spatula to combine.
• Transfer to prepared crust.
• Refrigerate for about 4 hours or until completely set.
• Top pie with whipped cream.
• Place more sliced strawberries on top of whipped cream if desired in a decorative fashion.

STRAWBERRY GLAZED PIE

Steps:

• Mix together the sugar, water, gelatin and cornstarch in a medium large saucepan. Boil for one minute. Remove from heat.
• Fold in the sliced strawberries, toss until well coated. Pour into the graham cracker crust.
• Chill until well set. Serve topped with whipped cream.

STRAWBERRY GLAZE 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. , Mash 1 cup strawberries; set aside. In a saucepan, combine sugar and cornstarch; stir in water and mashed berries. Bring to a boil, stirring constantly. If desired, stir in food coloring. Cook and stir 3 minutes more. Cool for 10 minutes. , Spread about 1/3 cup glaze over bottom and sides of crust. Halve remaining strawberries; arrange in crust. Spoon remaining glaze over berries. Chill for 1-2 hours. Just before serving, garnish with whipped cream.

STRAWBERRY SATIN PIE

Steps:

• To make the Creamy Satin Filling-.
• Combine sugar, cornstarch, flour, and salt in a saucepan. Gradually stir in milk.
• Bring to boiling, stirring constantly. Lower heat, cook and stir until thick and bubbly. Stir a litle of the hot mixture into the beaten egg; return it to the remaining hot mixture.
• Bring to just a boil, stirring constantly. Cool; then chill throughly. After it is chilled, beat throughly.
• Whip cream until stiff, then add fold into egg mixture with the vanilla. Cover the bottom of the cooled pre-baked pastry shell with the filling.
• Divide berries as follows-.
• Reserve a few perfect berries for the center. Crush 1/2 cup berries and set aside. Slice remaining berries in half.
• Arrange halved and whole berries atop filling, whole berries in the center.
• Combine the crushed berries and 1/2 cup of water in a small pan.
• Cook 2 minutes over medium heat, then press through a sieve.
• Mix sugar and cornstarch; gradually stir into berry juice. Cook and stir until thick and clear. Tint with several drops of red food coloring. Cool slightly, then spoon over pie.
• Refrigerate until serving time. Can easily be made the day before.

KITTENCAL'S STRAWBERRY ANGEL FOOD DESSERT (NO BAKE)

Steps:

• Prepare a 13 x 9-inch baking dish.
• Sprinkle the broken cake pieces in the prepared baking dish.
• In a medium bowl beat softened cream cheese and sugar until light and fluffy, then fold in the thawed Cool Whip topping.
• Mash the cake down using your hands, then spread the cream cheese mixture over the cake.
• In a bowl combine the strawberries and glaze; mix until the strawberries are well coated.
• Spread over the cream cheese layer, then dollup more Cool Whip topping over the strawberry/glaze mixture.
• Chill until serving.
• Delicious!