Strawberry Ribbon Pie Recipes

STRAWBERRY RIBBON PIE

Steps:

• In a small saucepan combine strawberry gelatin, sugar and boiling water.
• Add strawberries and lemon juice, mix well.
• Refrigerate.
• Stir every half hour until mixture mounds.
• Then whip the cream cheese in a seperate bowl with the confectioner's sugar , vanilla and salt.
• In a third bowl whip the heavy cream to soft peak stage. Fold the whipped cream cheese mixture into the whipped cream.
• Pour this mixture into the pie shell.
• Pour the strawberry mixture over that, refrigerate until ready to serve.

SUMMERTIME STRAWBERRY PIE

Steps:

• 1. Bake pie shell according to package directions; set aside to cool.
• 2. In a medium saucepan, combine remaining ingredients, (except strawberries) over medium heat. Cook 5 to 7 minutes or until gelatin has dissolved and mixture is clear, stirring occasionally.
• 3. Remove from heat and let cool about 5 minutes. Stir in strawberries then pour into baked pie shell.
• 4. Chill at least 4 hours or until set. Serve, or cover and keep chilled until ready to serve. Top with Cool whip if desired.

MILE HIGH STRAWBERRY PIE!

Steps:

• 1. Bake your favorite pie shell and set aside to be filled later.
• 2. Mix together with a whisk: Water sugar and cornstarch in a saucepan. Cook over medium heat about 5 minutes until the sauce thickens. Add the strawberry Jell-O and whisk and stir until well blended and jello is dissolved. Remove from heat and let cool (don't let it get set, just cooled).
• 3. Wash the strawberries, pat dry, remove the hulls. Cut strawberris in half (or leave whole!!). Gently fold the strawberries into the Jell-O mixture.
• 4. Pile the strawberries up in the baked pie shell (it will look like a hill). Refrigerate at least an hour.
• 5. *** Serve as is, or with a spoonfull of whip cream or cool whip and a strawberry on top. *** Cover the entire hill of strawberries with whipped cream or cool whip. Place some strawberries on top to garnish.

FRESH STRAWBERRY PIE

Steps:

• 1. Wash and hull strawberries. Line the pie crust with the nicest strawberries, laying the berries with the narrow end up.
• 2. Mash remaining berries and add enough water to measure 2 cups. Add 1 cup sugar and 2 tablespoons of cornstarch. Mix well.
• 3. Heat berry mixture over medium heat, stirring constantly until mixture is thickened. Cool. Pour into baked pie shell and refrigerate until mixture is set up.
• 4. Top with whipped topping.
• 5. If using frozen berries, save juice and follow direction in step 2.

BLUE RIBBON STRAWBERRY RHUBARB PIE

Steps:

• Combine sugar, preserves and lemon juice.
• Add strawberries, rhubarb and tapioca.
• Set aside for 10 minutes.
• Adjust oven rack to lower 1/3 of oven.
• Preheat oven to 400 degrees fahrenheit.
• Prepare bottom crust in pie plate.
• Pour in fruit.
• Top with decorated crust-top. (I like a lattice top.).
• Brush with milk and sprinkle with sugar.
• Place on foil-lined baking sheet.
• Bake 55 minutes or until filling is bubbling and crust is brown. (You may need to cover the edges of the crust with foil paper part way through, if crust is getting too brown.).
• Remove to wire rack and cool.

STRAWBERRY ICEBOX PIE

Steps:

• 1. Mix cream cheese until smooth.
• 2. Add in a package of Jell-O.
• 3. Mix in sliced strawberries.
• 4. Fold in Cool Whip until completely incorporated.
• 5. Pour into pie crust. Keep refrigerated until ready to serve.