Best Stuffed Crust Strawberry Cream Pie Recipes

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STUFFED-CRUST STRAWBERRY CREAM PIE (PILLSBURY)



Stuffed-Crust Strawberry Cream Pie (Pillsbury) image

Make and share this Stuffed-Crust Strawberry Cream Pie (Pillsbury) recipe from Food.com.

Provided by 2Bleu

Categories     Pie

Time 2h25m

Yield 1 pie, 8 serving(s)

Number Of Ingredients 11

1 (15 ounce) box pillsbury refrigerated pie crusts, softened as directed on box
1 (7 ounce) package almond paste
1 teaspoon cornstarch
1 egg white
1/2 cup granulated sugar
3 tablespoons cornstarch
3 cups sliced fresh strawberries
1 cup whipping cream
2 tablespoons powdered sugar
1/4 teaspoon vanilla
8 fresh strawberries

Steps:

  • Heat oven to 400°F Unroll 1 crust on work surface. Into medium bowl or food processor, crumble almond paste. Add 1 teaspoon cornstarch and the egg white. Mix or cover and process until smooth. Spread on crust to within 1 1/4 inches of edge. Unroll second crust; place on top and pat together gently. Place stuffed crust in ungreased 9-inch glass pie plate. Seal edges; flute. Cover edge with foil; fit second pie plate inside first pie plate on top of crust.
  • Bake 10 minutes. Remove top pie plate; gently prick crust surface over filling about 15 times with fork. Bake uncovered about 15 minutes longer or until crust is light golden brown. Cool completely, about 1 hour.
  • Meanwhile, in 2-quart saucepan, mix granulated sugar and 3 tablespoons cornstarch. Stir in strawberries. Heat to boiling over medium heat, stirring constantly. Cook and stir 3 to 5 minutes or until filling thickens. Refrigerate about 30 minutes, stirring once, until cool.
  • Just before serving, spread strawberry filling in crust. In medium bowl, beat whipping cream, powdered sugar and vanilla with electric mixer on high speed until soft peaks form. Spread on top of pie. Garnish with strawberries.

STUFFED-CRUST STRAWBERRY CREAM PIE



Stuffed-Crust Strawberry Cream Pie image

Refreshing Pie

Provided by Ronda Krouch

Categories     Pies

Time 2h35m

Number Of Ingredients 13

crust
1 box refrigerated pie crust
7 oz almond paste
1 tsp cornstarch
1 egg white
filling
1/2 c granulated sugar
3 Tbsp cornstarch
3 c sliced fresh strawberrys
topping
1 c whipping cream
2 Tbsp powdered sugar
1/4 tsp vanilla extract

Steps:

  • 1. Heat oven to 400 degrees F. Unroll 1 crust on work surface. Into medium bowl or food processor, crumble almond paste. Add 1 tsp. cornstarch and the egg white. Mix or cover and process until smooth. Spread on crust to within 1 1/4 inches of edge. Unroll second crust, place on top and pat together gently. Place stuffed crust in ungreased 9-inch glass pie plate. Seal edges; flute. Cover edge with foil; fit second pie plate inside first pie plate on top of crust.
  • 2. Bake 10 minutes. Remove top pie plate; gently prick crust surface over filling about 15 times with fork. Bake uncovered about 15 minutes longer or until crust is light golden brown. Cool completely, about 1 hour. Meanwhile, in 2-quart saucepan, mix granulated sugar and 3 tbsp. cornstarch. Stir in strawberries. Heat to boiling over medium heat, stirring constantly. Cook and stir 3-5 minutes or until filling thickens. Refrigerate about 30 minutes, stirring once, until cool.
  • 3. Just before serving, spread strawberry filling in crust. In medium bowl, beat whipping cream, powdered sugar and vanilla with electric mixer on high speed until soft peaks form. Spread on top of pie. Garnish with strawberrys. *1 bag frozen unsweetened strawberries, sliced and thawed, can be used instead of the fresh.

STUFFED CRUST STRAWBERRY CREAM PIE



stuffed crust strawberry cream pie image

A wonderful summer dessert, with the surprise of almond pasteSource: Unknown but probably from Pillsbury

Provided by Lynnda Cloutier

Categories     Pies

Number Of Ingredients 11

1 box pillsbury® refrigerated pie crusts, softened as directed on box
1 package (7 oz) almond paste
1 teaspoon cornstarch
1 egg white
1/2 cup granulated sugar
3 tablespoons cornstarch
3 cups sliced fresh strawberries*
1 cup whipping cream
2 tablespoons powdered sugar
1/4 teaspoon vanilla
8 fresh whole strawberries, if desired

Steps:

  • 1. Heat oven to 400°F. Unroll 1 crust on work surface. Into medium bowl or food processor, crumble almond paste. Add 1 teaspoon cornstarch and the egg white. Mix or cover and process until smooth. Spread on crust to within 1 1/4 inches of edge. Unroll second crust; place on top and pat together gently. Place stuffed crust in ungreased 9-inch glass pie plate. Seal edges; flute. Cover edge with foil; fit second pie plate inside first pie plate on top of crust.
  • 2. Bake 10 minutes. Remove top pie plate; gently prick crust surface over filling about 15 times with fork. Bake uncovered about 15 minutes longer or until crust is light golden brown. Cool completely, about 1 hour.
  • 3. Meanwhile, in 2-quart saucepan, mix granulated sugar and 3 tablespoons cornstarch. Stir in strawberries. Heat to boiling over medium heat, stirring constantly. Cook and stir 3 to 5 minutes or until filling thickens. Refrigerate about 30 minutes, stirring once, until cool.
  • 4. Just before serving, spread strawberry filling in crust. In medium bowl, beat whipping cream, powdered sugar and vanilla with electric mixer on high speed until soft peaks form. Spread on top of pie. Garnish with strawberries.
  • 5. *1 bag (1 lb) frozen unsweetened strawberries, sliced and thawed, can be used instead of the fresh.

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