Best Strawberry Devonshire Pie Recipes

Strawberry Devonshire Pie image

Provided by Barb in WNY

Categories Dessert

Time 3h25m

Yield 6-8 serving(s)

Number Of Ingredients 13

1 (9 inch) pastry shells, baked
1 tablespoon unflavored gelatin (1 envelope)
1/4 cup cold water
1 cup sour cream
2 egg yolks
2 tablespoons sugar
2 tablespoons milk
2 egg whites
1/4 teaspoon almond extract
1/4 cup sugar
1 cup fresh strawberries, cut in half
1/2 cup red currant jelly
1 tablespoon water

Steps:

Soften gelatin in water.
In saucepan, combine sour cream, egg yolks, sugar, milk and salt; mix well.
Cover and cook over medium heat, stirring constantly, 5 minutes.
Blend in gelatin.
Cool, stirring occasionally until thick but not set.
In small mixer bowl, beat egg whites with almond extract at high speed until soft mounds form.
Gradually add 1/4 cup sugar, beating until stiff, glossy peaks form.
Fold into chilled mixture gently but thoroughly.
Spoon into baked pastry shell.
Chill until set, about 2 hours.
Arrange strawberry halves on top of pie.
Heat jelly with water, stirring constantly until jelly melts; spoon over strawberries.
Chill until served.

Nutrition Facts : Calories 400.6, Fat 20.1, SaturatedFat 8.2, Cholesterol 80.5, Sodium 217.3, Carbohydrate 50.4, Fiber 1.3, Sugar 28.2, Protein 6.5

Strawberry Devonshire Pie image

Number Of Ingredients 14

1/2 (15-ounce) package refrigerated pie crust (1 crust)
FILLING
1 envelope unflavored gelatin
1/4 cup water
1/3 cup sugar
1/8 teaspoon salt
1 cup dairy sour cream
2 tablespoons milk
2 eggs yolks, slightly beaten
1 cup whipping cream, whipped
TOPPING
2 tablespoons sugar
1 tablespoon cornstarch
1 (10-ounce) package frozen strawberries, in unsweetened juice, thawed, drained, reserving liquid

Steps:

Heat oven to 450° F. Prepare pie crust according to package directions for one-crust baked shell using 9-inch pie pan. Bake at 450° F. for 9 to 11 minutes or until light golden brown. Cool completely.In small bowl, sprinkle gelatin over water let stand to soften. In medium saucepan, combine 1/3 cup sugar, salt, sour cream, milk and egg yolks mix well. Cook over medium heat 10 to 15 minutes or until very hot, stirring constantly. DO NOT BOIL. Stir in softened gelatin. Cover surface with plastic wrap refrigerate 45 to 60 minutes until slightly thickened. Fold in whipped cream. Spoon into cooled baked shell. Refrigerate until set, about 2 hours. In small saucepan, combine 2 tablespoons sugar and cornstarch mix well. Gradually stir in reserved strawberry liquid. Cook over medium heat until mixture thickens and boils, stirring constantly. Boil 1 minute. Stir in strawberries. Cool to room temperature. Spoon strawberry mixture evenly over filling. Refrigerate until set, about 2 hours. Store in refrigerator:Nutrition Per Serving: Calories 380 Protein 4g Carbohydrate 33g Fat 26g Sodium 200mgFrom "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves