Lubys Cafeteria Fresh Strawberry Pie Recipes

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RUBY RED STRAWBERRY PIE



Ruby Red Strawberry Pie image

Make and share this Ruby Red Strawberry Pie recipe from Food.com.

Provided by Bev I Am

Categories     Pie

Time 15m

Yield 6 pieces

Number Of Ingredients 8

1 1/2 quarts strawberries, hulled
1 cup sugar
2 tablespoons cornstarch
1/2 cup water
red food coloring, if desired
1 (3 ounce) package cream cheese, softened
1 teaspoon fresh lemon zest
1 (9 inch) baked pie crusts

Steps:

  • Mash enough strawberries to measure 1 cup.
  • Mix sugar and cornstarch in 2-quart saucepan.
  • Gradually stir in water and mashed strawberries (add 1 or 2 drops food color if deeper red color is desired).
  • Cook over medium heat, stirring constantly, until mixture thickens and boils.
  • Boil and stir 1 minute; cool.
  • Beat cream cheese and lemon peel until smooth; spread into baked and cooled pie crust.
  • Fill crust with remaining strawberries.
  • Pour cooked strawberry mixture over top.
  • Refrigerate about 3 hours or until set.
  • Store covered in refrigerator.

Nutrition Facts : Calories 388.2, Fat 15.3, SaturatedFat 5.2, Cholesterol 15.6, Sodium 204.1, Carbohydrate 61.7, Fiber 4.2, Sugar 41.2, Protein 3.7

LUBY'S CAFETERIA FRESH STRAWBERRY PIE



Luby's Cafeteria Fresh Strawberry Pie image

This is from Luby's Cafeteria and is one of their specialty. It is a "Most Requested Recipe" in answer to a request for this pie. The times are an estimate only, and without making the pie shells. NOTE: The amount of cornstarch is correct. After speaking with Luby's Customer Support, she suggested that you justs whisk longer to make a glaze.

Provided by Miss Annie

Categories     Pie

Time 40m

Yield 2 9inch pies

Number Of Ingredients 8

4 cups water
3 cups granulated sugar
1 (3 ounce) package strawberry gelatin
1 1/2 cups cornstarch
2 tablespoons red food coloring
4 pints strawberries
2 9-inch baked pie crusts
sweetened whipped cream

Steps:

  • For glaze, in medium saucepan, combine 3 cups of the water, sugar, and gelatin.
  • Bring to a boil, stirring occasionally.
  • In small bowl, gradually mix remaining 1 cup water into cornstarch until smooth.
  • Add to saucepan, whisking constantly with a wire whisk.
  • Cook over medium heat, stirring frequently, about 5 minutes or until mixture is thick and fairly clear. (I suggest stirring constantly).
  • Stir in food color.
  • Remove from heat and let stand at room temperature cool.
  • Do not refrigerate.
  • For pies, spread 1/4 cup glaze onto bottom of each pie shell.
  • In large bowl, combine strawberries and 2 cups of the glaze.
  • Mix gently to coat evenly.
  • Spoon half the mixture into each pie shell, arranging berries attractively.
  • Spoon half the remaining glaze of each pie, smoothing and sealing glaze to edge of crust with spoon.
  • Refrigerate at least 2 hours.
  • Top with whipped cream.

Nutrition Facts : Calories 2865.8, Fat 64.5, SaturatedFat 15.6, Sodium 1198.9, Carbohydrate 566.4, Fiber 18.2, Sugar 369.9, Protein 19.9

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