Outrageous Strawberry Pie Recipes

OUTRAGEOUS STRAWBERRY PIE

Steps:

• In medium bowl, pour boiling water on gelatin; stir until gelatin is dissolved. Stir in yogurt until melted and smooth. Cover; refrigerate about 1 hour 30 minutes or until thickened but not set.
• Meanwhile, heat oven to 350°F. Place cereal and pretzels in food-storage plastic bag; crush with rolling pin to make 1 1/2 cups. In small bowl, stir crushed cereal mixture and melted butter until well mixed. Press mixture firmly in bottom of ungreased 9-inch glass pie plate. Bake about 10 minutes or until crust is light golden brown. Set aside to cool.
• Beat gelatin mixture with electric mixer on high speed 7 to 8 minutes or until doubled in volume. Fold in sliced strawberries; pour over crust. Cover; refrigerate at least 1 hour or until firm.
• To serve, cut pie into wedges. Top with whipped topping and strawberry halves. Refrigerate any remaining pie.

THE OLD BOY'S STRAWBERRY PIE

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Place a drip pan on lowest shelf to catch pie juices.
• To Make Topping: In a medium bowl, mix until fluffy the 3/4 cup sugar, 3/4 cup flour, butter, and nutmeg.
• Place cleaned strawberries in a deep bowl. In a separate bowl, mix together the 1/2 cup sugar, 1/2 cup flour, and cornstarch. Gently coat berries with this mixture; be careful not to crush berries.
• Pour berries into prepared pie crust mounding them in the middle; mounding is necessary as the berries will sink as they bake. Cover berries with crumb topping and top crumbs with about 15 pea-sized blobs of butter. Wrap edges of pie crust with foil to prevent burning.
• Bake pie in preheated oven for 20 minutes, then reduce heat to 375 degrees F (190 degrees C) and bake for an additional 40 minutes. When there are 10 minutes left of baking, sprinkle a little extra sugar over crumb topping and then finish baking.

EASY FRESH STRAWBERRY PIE

Steps:

• Preheat oven to 450°. Unroll crust into a 9-in. pie plate. Trim edge. Line unpricked crust with a double thickness of heavy-duty foil or parchment. Bake 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack., In a small saucepan, combine the sugar, cornstarch and water until smooth. Bring to a boil; cook and stir until thickened, about 2 minutes. Remove from the heat; stir in gelatin until dissolved. Refrigerate until slightly cooled, 15-20 minutes., Meanwhile, arrange strawberries in the crust. Pour gelatin mixture over berries. Refrigerate until set. If desired, serve with whipped cream.

OLD FASHIONED STRAWBERRY PIE

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Place one crust in a nine inch pie pan.
• Mix together sugar, flour, and cinnamon. Mix lightly through the berries. Pour filling into pastry lined pan, and dot fruit with butter or margarine. Cover with top crust, and cut slits in the top. Seal and flute the edges.
• Bake for 35 to 45 minutes, or until the crust is slightly browned.

OUTRAGEOUS STRAWBERRY PIE

Steps:

• In medium bowl, pour boiling water on gelatin; stir until gelatin is dissolved. Stir in yogurt until melted and smooth. Cover; refrigerate about 1 hour 30 minutes or until thickened but not set.
• Meanwhile, heat oven to 350°F Place cereal and pretzels in food-storage plastic bag; crush with rolling pin to make 1 1/2 cups. In small bowl, stir crushed cereal mixture and melted butter until well mixed. Press mixture firmly in bottom of ungreased 8-inch glass pie plate. Bake about 10 minutes or until crust is light golden brown. Set aside to cool.
• Beat gelatin mixture with electric mixer on high speed 7 to 8 minutes or until doubled in volume. Fold in sliced strawberries; pour over crust. Cover; refrigerate at least 1 hour or until firm.
• To serve, cut pie into wedges. Top with whipped topping and strawberry halves. Refrigerate any remaining pie.
• High Altitude (3500-6500 ft): Bake crust about 13 minutes.