Strawberry Black Tie Pie Recipes
STRAWBERRY BLACK TIE PIE
this won the sc strawberry festival first place
Provided by francine bryson
Categories Pies
Number Of Ingredients 14
Steps:
- 1. melt cc chips and 1/2 c whipping cream in micro wave till blended at 30 sec cooking stir let cool and stir so on and so n till sreadable
- 2. take animal cookies almonds and melted butter mix all together and press in pie dish till covering bottom and sides
- 3. preheat oven to 350
- 4. now spread you chocolate frosting on bottom and sides of cookie crust pour in the sliced strawberrys set aside
- 5. mix soften cc and white sugar at med speed til smooth add eggs and vanila pour on top of strawberrys bake for 25 min or til middle is set
- 6. let cool at least 2 hoursspread whipped topping on top take the other 1/2 cup mix in the powdered sugar and coco mix till blended and decorate the tops as desired
STRAWBERRY BLACK BOTTOM PIE
Chocolate and strawberries the perfect combination. This pie is one that you will be asked to make and again and again. Make this pie first thing in the morning and allow to chill until dinner time. The recipe comes from Plain & Fancy a cookbook by The Junior League of Richardson, TX.
Provided by PaulaG
Categories Gelatin
Time 4h30m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Heat the half and half in saucepan over medium heat.
- Blend in chocolate chips until smooth.
- Remove from heat and beat in egg yolks, 1 at a time.
- Cook 1 to 2 minutes, stirring constantly.
- Cool slightly and pour into prepared crust.
- Chill until set.
- In a blender or food processor, puree 2 cups strawberries with the lemon juice.
- Sprinkle the gelatin packet over the water and allow soften for 1 minute; add to strawberry puree.
- Chill mixture until partially congealed, approximately 10 minutes.
- With electric mixer, beat egg whites, gradually adding sugar, until soft peaks form.
- Fold berry mixture into egg whites and pour over chocolate.
- Chill until set.
- Before serving garnish with additional strawberry halves.
- The cooking time is the recommended minimum chilling time.
Nutrition Facts : Calories 308.3, Fat 18.1, SaturatedFat 7.7, Cholesterol 86.8, Sodium 156, Carbohydrate 33.8, Fiber 2.8, Sugar 19.8, Protein 6.2
OLD FASHIONED STRAWBERRY PIE
This is a two crust strawberry pie that has a thick juice. Any fresh berries can be substituted.
Provided by Cindy B.
Categories Desserts Pies Fruit Pie Recipes Strawberry Pie Recipes
Yield 8
Number Of Ingredients 6
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.
Nutrition Facts : Calories 412.1 calories, Carbohydrate 62.7 g, Cholesterol 7.6 mg, Fat 17.3 g, Fiber 2.2 g, Protein 3 g, SaturatedFat 4 g, Sodium 300.7 mg, Sugar 35 g
EASY FRESH STRAWBERRY PIE
For my mother's birthday, I made this strawberry pie recipe instead of a cake. Since it was mid-May in Oklahoma, the berries were absolutely perfect. It was a memorable occasion for the whole family. -Josh Carter, Birmingham, Alabama
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 8 servings.
Number Of Ingredients 7
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.
Nutrition Facts : Calories 264 calories, Fat 7g fat (3g saturated fat), Cholesterol 5mg cholesterol, Sodium 125mg sodium, Carbohydrate 49g carbohydrate (32g sugars, Fiber 2g fiber), Protein 2g protein.
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BAKED STRAWBERRY PIE WITH LATTICE CRUST - JOY THE BAKER
From joythebaker.com
4.6/5 (5)Estimated Reading Time 6 minsCategory FruitTotal Time 1 hr 30 mins
- To make the crust, in a medium bowl, whisk together flour, sugar and salt. Add cold, cubed butter and, using your fingers, work the butter into the flour mixture. Quickly break the butter down into the flour mixture. Some butter pieces will be the size of oat flakes; some will be the size of peas. Create a well in the mixture and pour in the cold buttermilk. Use a fork to bring the dough together. Try to moisten all of the flour bits. On a lightly floured work surface, dump out the dough mixture. It will be moist and shaggy. That’s perfect. Divide the dough in two and gently knead into two disks. Wrap each disk in plastic wrap and refrigerate for 1 hour. Allowing the dough to rest in the refrigerator will help rechill the butter and distribute the moisture.
- To make the filling, in a medium bowl toss together strawberries, sugars, cornstarch, salt, lemon juice and ground ginger. Toss until all of the cornstarch has disappeared into the strawberries and let rest for 10 minutes. The strawberries will begin to produce juice.
- To assemble the pie, on a well-floured surface, roll the bottom crust 1/8? thick and about 12? in diameter. Transfer it to a pie pan. Trim the edge almost even with the edge of the pan.
STRAWBERRY BLACKBERRY PIE - THE KITCHEN MAGPIE
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5/5 (9)Total Time 1 hr 10 minsCategory DessertCalories 289 per serving
- Prepare all of your berries then combine them in a large bowl with all of the other ingredients. Make sure to toss them so that they are coated well. Let this sit for a couple minutes while you prepare your pie crust.
- Lay your bottom crust into the pie plate gently, letting it settle into the plate rather than forcing it in. Spoon your filling into the pie crust, spreading it out evenly. Take your top pie crust, lay it over and trim the edges of the pastry. Pinch together the two crusts to seal. Score steam vents onto the top of the pie in whichever pattern you like.
- Bake on the lower oven rack at 375 for 40-50 minutes, until the filling is bubbling and the bottom of the pie is brown. You will most likely have to cover the pie crust edge with tinfoil or a crust cover to prevent it from over browning.
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- In a large bowl, stir together the flour, sugar, and salt until combined. Using a pastry cutter or clean hands, cut the butter into the flour mixture until it's worked in, and the mixture has small chunks of butter running throughout. In a small bowl, stir together the egg, cold water, and vanilla extract until combined. Pour the wet mixture into the flour mixture, and use a fork to stir it together until a dough forms. Once you have a shaggy dough, turn it out onto your work surface. Gently knead the dough until it comes together in a large mass. It will still be a big shaggy.
- Preheat your oven to 400 degrees, and place a large sheet pan lined with foil into the oven while it preheats.
- In a small bowl, use a fork to stir together the flour, oats, sugar, brown sugar, salt, and melted butter until a crumbly mixture forms. After the pie has baked for 20 minutes, turn the oven down to 350 degrees. Remove the pie from the oven, and carefully sprinkle the crumb topping all over the pie- it will seem like a lot, but that's ok! Put the pie back into the oven and bake for an additional 40 minutes, or until the crust and crumb topping are lightly browned and the filling is bubbling. Cool for at least 30 minutes before slicing and serving with ice cream or whipped cream!
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