Strawberry Bavarian Pie Recipes

BAVARIAN STRAWBERRY PIE

Steps:

• In a small bowl, combine coconut and butter. Press onto the bottom and up the sides of a greased 9-in. pie plate. Bake at 300° for 30-35 minutes or until lightly browned (cover edges loosely with foil to prevent overbrowning if necessary). Cool on a wire rack., In a large bowl, combine strawberries and sugar; let stand for 15 minutes. In a small saucepan, sprinkle gelatin over cold water; let stand for 1 minute. Cook and stir over medium heat until gelatin is dissolved; stir in lemon juice. Stir into strawberry mixture. Cool to room temperature. Fold in whipped cream. Pour into crust. Refrigerate for at least 4 hours before slicing.

AMAZING STRAWBERRY CREAM PIE

Steps:

• Combine the cookie crumbs, sugar and butter; press into a 7-in. pie plate. Bake at 375° for 8 minutes. Cool completely on a wire rack. , In a small bowl, beat the cream cheese, sugar and vanilla until smooth. Stir in the strawberries. In another small bowl, beat cream until it begins to thicken., Gradually add confectioners' sugar, beating until stiff peaks form. Fold into the cream cheese mixture. Spoon into the crust. Refrigerate for 4 hours or overnight.

BAVARIAN STRAWBERRY CREAM PIE

Steps:

• In a large bowl, crush strawberries and add sugar.
• Let stand 30 minutes.
• Pour cold water in a bowl and add the unflavored gelatin to the top.
• Let stand 5 minutes.
• Add boiling water to dissolve the gelatin; stir.
• Stir in the the strawberries and add fresh lemon juice.
• Chill the gelatin until it is the thickness of unbeaten egg whites.
• Whip the cream until firm peaks form.
• Gently fold into strawberry mixture.
• Pour into pie crust and refrigerate for at least 4 hours.

STRAWBERRY BAVARIAN PIE

Steps:

• The day before making the pie, strain the yogurt by straining through a cheese cloth lined mesh strainer or using a yogurt cheese funnel.
• Discard whey and reserve the yogurt cheese for the pie.
• Wash strawberries, hull and slice.
• Sprinkle with sugar or a mixture of sugar and Splenda.
• Taste for sweetness and adjust sweetening as necessary for personal taste.
• Soften the gelatin in 1/4 cup of water for 5 minutes.
• Heat the remaining 1/2 cup water, add the gelatin and stir until dissolved.
• Gradually stir gelatin mixture into sweetened strawberries, add yogurt cheese and stir gently with a fork until well blended.
• Pour into a 9-inch prepared graham cracker pie crust that is thoroughly cooled.
• Refrigerate until firm; at least 3 to 4 hours.
• Please Note: Straining the yogurt will take 12 to 24 hours and while straining the yogurt should be placed in refrigerator for safe keeping.

STRAWBERRY BAVARIAN PIE

Steps:

• Dissolve gelatin and sugar in boiling water. Add cold water. Chill until thickened.
• Arrange strawberries in bottom of pie shell. With electric mixer on medium, beat thickened gelatin until fluffy and doubled in volume. Blend in 1 cup of the Cool Whip. Chill until mixture mounds. Spoon berries in pie shell.
• Chill about 4 hours. Garnish with remaining Cool Whip and strawberries.