Strawberry Pie Supreme Recipes

TWO TIER STRAWBERRY PIE

Two Tier Strawberry Pie image

This pie has a delicious twist. I no longer make regular strawberry pie because this one is so good.

Provided by Julie

Categories Desserts Pies No-Bake Pie Recipes

Time 1h30m

Yield 8

Number Of Ingredients 12

Ingredients

1 (3 ounce) package cream cheese
½ cup confectioners' sugar
½ teaspoon vanilla extract
½ teaspoon almond extract
1 cup heavy cream
1 (9 inch) baked pie shell
⅓ cup white sugar
2 tablespoons cornstarch
⅓ cup water
⅓ cup grenadine syrup
1 tablespoon lemon juice
2 cups fresh strawberries, hulled

Steps:

In a medium bowl, mix together cream cheese and confectioners' sugar until smooth and creamy. Stir in vanilla and almond extract. In a separate bowl, whip cream until peaks form. Fold into cream cheese mixture. Spread over bottom of baked pie shell. Chill.
In a saucepan, mix together sugar and cornstarch. Stir in water until smooth. Add grenadine and lemon juice. Bring to a boil over medium heat. Cook 5 minutes, stirring constantly, or until thickened. Allow to cool, then chill.
Just before serving, stir together strawberries and cooled cornstarch mixture until evenly coated. Spread over cream cheese layer.

Nutrition Facts : Calories 377.9 calories, Carbohydrate 41.6 g, Cholesterol 52.4 mg, Fat 22.6 g, Fiber 1.1 g, Protein 3.1 g, SaturatedFat 11.1 g, Sodium 169.3 mg, Sugar 24.1 g

RHUBARB AND STRAWBERRY PIE

Rhubarb and Strawberry Pie image

A delicious tart and sweet combination. Nothing tastes better with vanilla ice cream. Fresh or frozen rhubarb may be used.

Provided by Terri

Categories Desserts Pies Fruit Pie Recipes Strawberry Pie Recipes

Yield 8

Number Of Ingredients 8

Ingredients

1 cup white sugar
½ cup all-purpose flour
1 pound fresh rhubarb, chopped
2 pints fresh strawberries
1 recipe pastry for a 9 inch double crust pie
2 tablespoons butter
1 egg yolk
2 tablespoons white sugar

Steps:

Preheat oven to 400 degrees F (200 degrees C).
In a large bowl, mix flour and sugar. Add strawberries and chopped rhubarb. Toss with sugar and flour and let stand for 30 minutes.
Pour filling into pie crust. Dot top with butter, and cover with top crust. Seal edges of top and bottom crust with water.
Apply yolk to top of pie, using a pastry brush. Sprinkle with sugar. Cut small holes in top to let steam escape.
Bake at 400 degrees F (200 degrees C), for 35 to 40 minutes, or until bubbly and brown. Cool on rack.

Nutrition Facts : Calories 437.3 calories, Carbohydrate 64.1 g, Cholesterol 33.2 mg, Fat 18.8 g, Fiber 4.7 g, Protein 5 g, SaturatedFat 5.8 g, Sodium 258.5 mg, Sugar 33.2 g

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