Picadilly Strawberry Pie Recipes

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.

7-UP STRAWBERRY PIE

Steps:

• In a saucepan, combine sugar, cornstarch, and 7-Up; cook until thick.
• Add strawberry jello; blend till smooth.
• Cool.
• Place slice strawberries into pie shell.
• Pour jello mixture over strawberries.
• Refrigerate.
• *I have used diet 7-up to reduce the sugar content of the pie though I've not tried sugar-free jello.

PICADILLY STRAWBERRY PIE RECIPE

Steps:

• Crush 1 pint of sliced srawberries (I use my small Cuisnart) and then add to other incredients. Cook until clear and thick. Cool. Cut other berries in half and add to above. Chill in baked pie crust and top with whipped cream.

PICCADILLY PIE

Steps:

• Separate egg yolks and egg whites. Beat egg whites till foamy. Slowly, add sugar and beat till stiff. In separate bowl, beat egg yolks and combine with vanilla. Stir in broken cracker pieces and pecans. Fold in egg whites/sugar mixture
• Turn into greased 8" or 9" Deep Dish pie plate.
• Bake 300 degrees F for 25-30 minutes. Cool COMPLETELY at room temperature. Whip cream. Add sugar and vanilla. Cover pie with topping. Refrigerate 8-12 hours.