Strawberry Vanilla Pie Recipes

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STRAWBERRY DELIGHT DESSERT PIE



Strawberry Delight Dessert Pie image

This is a family recipe everyone will enjoy. It's indescribably delicious!

Provided by 93VETTE

Categories     Desserts     Pies     No-Bake Pie Recipes     Pudding Pie Recipes

Time 5h

Yield 12

Number Of Ingredients 10

1 ½ cups graham cracker crumbs
¼ cup white sugar
⅓ cup butter, melted
1 (8 ounce) package cream cheese
¼ cup white sugar
2 tablespoons milk
3 ½ cups frozen whipped topping, thawed
2 pints fresh strawberries, sliced
2 (3.4 ounce) packages instant vanilla pudding mix
3 ½ cups milk

Steps:

  • In a medium bowl, mix graham cracker crumbs, 1/4 cup sugar and melted butter until well blended . Press mixture into the bottom of a 9x13 inch pan. Chill in freezer while you make the filling.
  • In a large bowl, beat the cream cheese with 1/4 cup sugar and 2 tablespoons milk until smooth. Fold in 1/2 of the whipped topping.. Spread filling over crust. Place the strawberries in an even layer over filling. Prepare instant pudding as directed on package, but using only 3 1/2 cups milk. Spread prepared pudding over strawberries. Chill 4 hours or overnight.
  • Before serving, spread remaining whipped topping over pudding.

Nutrition Facts : Calories 370.8 calories, Carbohydrate 44.7 g, Cholesterol 40 mg, Fat 19.9 g, Fiber 1.5 g, Protein 5.3 g, SaturatedFat 13.2 g, Sodium 420 mg, Sugar 34.9 g

OLD-FASHIONED STRAWBERRY PIE



Old-Fashioned Strawberry Pie image

I've been cooking since I was a girl and I especially enjoy making fresh, fruity desserts like this. It's wonderful and light for warm weather or after a large meal. A must when fresh berries are in season! -Erica Cooper, Elk River, Minnesota

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 8 servings.

Number Of Ingredients 11

1 sheet refrigerated pie crust
1 package (3 ounces) cook-and-serve vanilla pudding mix
1-1/2 cups water
1 teaspoon lemon juice
1 package (.3 ounce) sugar-free strawberry gelatin
1/2 cup boiling water
4 cups sliced fresh strawberries
3 ounces reduced-fat cream cheese
2 cups reduced-fat whipped topping, divided
1 teaspoon vanilla extract
8 fresh strawberries

Steps:

  • Preheat oven to 450°. Unroll crust into a 9-in. pie plate; flute edge. Line crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edge is lightly brown, 8-10 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack., In a small saucepan, combine pudding mix, water and lemon juice. Cook and stir over medium heat until mixture comes to a boil. Cook and stir 1-2 minutes longer or until thickened. Remove from the heat; set aside., In a large bowl, dissolve gelatin in boiling water. Gradually stir in pudding. Cover and refrigerate for 30 minutes or until thickened. Fold in sliced strawberries. Transfer to crust., For topping, in another bowl, beat the cream cheese, 1/2 cup whipped topping and vanilla until smooth. Fold in remaining whipped topping. Cut a small hole in the corner of a pastry or plastic bag; insert a medium star tip. Fill with topping. Pipe topping around edges of pie; garnish with whole strawberries. Refrigerate for at least 1 hour.

Nutrition Facts : Calories 259 calories, Fat 12g fat (7g saturated fat), Cholesterol 13mg cholesterol, Sodium 220mg sodium, Carbohydrate 37g carbohydrate (16g sugars, Fiber 2g fiber), Protein 3g protein.

STRAWBERRY PUDDING PIE



Strawberry Pudding Pie image

This is the best strawberry pie I have ever had. Great taste without a lot of work! Garnish with a few sliced strawberries.

Provided by Chantal

Categories     Desserts     Pies     No-Bake Pie Recipes

Time 15m

Yield 8

Number Of Ingredients 5

1 (9 inch) prepared graham cracker crust
1 (3.4 ounce) package instant vanilla pudding mix
20 strawberries, hulled
1 (18 ounce) jar strawberry glaze
1 (16 ounce) package frozen whipped topping, thawed

Steps:

  • Prepare the pudding according to the directions on the box. Spread the pudding in the bottom of the pie shell. Place the strawberries large side down on to the pudding.
  • Pour the strawberry glaze over the strawberries, covering completely. Cover with whipped topping.

Nutrition Facts : Calories 445 calories, Carbohydrate 62.3 g, Fat 20.9 g, Fiber 1 g, Protein 2 g, SaturatedFat 13.6 g, Sodium 398.3 mg, Sugar 52.2 g

STRAWBERRY PIE MOUSSE



Strawberry Pie Mousse image

To cut calories from a strawberry pie recipe, I lightened up the filling and served it in dessert dishes instead of a pie crust. With its pretty color and fruity flavor, it's and elegant dessert without much fuss. -Waydella Hart of Parsons, Kansas

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 8 servings.

Number Of Ingredients 4

4 cups fresh or frozen unsweetened strawberries
1/2 cup sugar
1 package (1 ounce) sugar-free instant vanilla pudding mix
1 carton (8 ounces) frozen reduced-fat whipped topping, thawed

Steps:

  • In a food processor, combine strawberries and sugar; cover and process until smooth. Strain and discard seeds. Return strawberry mixture to the food processor. Add pudding mix; cover and process until smooth. , Transfer to a large bowl; fold in whipped topping. Spoon into dessert dishes. Refrigerate until serving.

Nutrition Facts : Calories 145 calories, Fat 3g fat (3g saturated fat), Cholesterol 0 cholesterol, Sodium 148mg sodium, Carbohydrate 27g carbohydrate, Fiber 2g fiber), Protein 0 protein.

STRAWBERRY ICEBOX PIE



Strawberry Icebox Pie image

If you adore creamy strawberry desserts, this deluxe icebox pie topped with glossy, springy homemade strawberry gelatin is a treat you won't want to miss. The recipe, from Morgenstern's Finest Ice Cream in New York, updates a classic strawberry icebox pie with two major tweaks. Instead of using frozen whipped topping and a box of strawberry gelatin, it calls for freshly whipped heavy cream and the juice drained from an entire pound of macerated berries. The recipe does take some time to put together, but results in the richest, silkiest and most deeply strawberry flavored pie imaginable. You'll need to start this at least one day before you want to serve it, but it keeps well for up to three days in the fridge. The wafer cookies get softer and more cakelike as they sit.

Provided by Melissa Clark

Categories     pies and tarts, project, dessert

Time P1D

Yield 8 servings

Number Of Ingredients 12

1 pound thinly sliced strawberries (about 3 cups)
3 tablespoons/38 grams granulated sugar
2 teaspoons/6 grams powdered gelatin
1/2 teaspoon freshly squeezed lemon juice
3 tablespoons/42 grams unsalted butter, melted, plus more for greasing
3 1/2 cups/200 grams vanilla wafers (such as Nilla wafers) or about 1 3/4 cups crumbs
2 tablespoons/25 grams granulated sugar
10 ounces strawberries (about 2 cups)
1 cup/ 240 milliliters cold heavy cream
2 tablespoons/15 grams confectioners' sugar
13 vanilla wafers/45 grams, cut into halves
Whipped cream, sweetened or unsweetened

Steps:

  • For the strawberry gelatin: combine sliced strawberries and sugar in a medium heat proof (preferably metal) bowl, cover the bowl with plastic wrap, and refrigerate 18 to 24 hours.
  • To make the crust: Heat oven to 325 degrees and lightly grease a 9- or 10-inch pie dish (don't use anything smaller). In a food processor combine wafers, sugar and melted butter. Process until mixture is well blended. Transfer to prepared pie dish and, using the bottom of a flat-bottomed measuring cup, press crumb mixture into an even layer on the bottom and up the sides, pressing up about 1/4-inch past the rim of the pie pan. Bake until the crust darkens slightly at the edges, 8 to 12 minutes. Transfer to a wire rack to cool.
  • To make the filling: Purée 3 ounces strawberries in a food processor, blender or immersion blender until smooth. You should have about 1/4 to 1/3 cup strawberry purée. Set aside. Quarter another 2 ounces of strawberries to yield about 1/3 cup, and set aside.
  • With a whisk or an electric mixer fitted with the whisk attachment, beat heavy cream and sugar until soft peaks form, 2 to 3 minutes. Whisk in strawberry purée until just combined, making sure not to over beat. Using a rubber spatula, fold in quartered strawberries. Scrape strawberry cream into the cooled pie crust and smooth the top. Press the halved vanilla wafers vertically into the filling so that it is studded throughout with wafers. Cover pie with plastic wrap or parchment paper, place on rimmed sheet pan and chill in refrigerator for at least 3 hours (and up to 3 days). The longer the pie sits, the more cakelike the cookies get.
  • Once the pie has chilled, thinly slice the remaining 5 ounces of strawberries. Remove pie from refrigerator and place sliced strawberries over the filling to cover it, overlapping slightly if necessary. Place back into the refrigerator, covered, as you make the strawberry gelatin.
  • Put an inch or two of water in a medium saucepan and bring water to a simmer. Place the still-covered bowl of strawberries on top of the saucepan. Be sure the water is not touching the bottom of the bowl; if so, pour some water out. Heat strawberries to release more juice, swirling the bowl occasionally (use oven mitts), for 15 minutes; they should look very juicy. Using a fine sieve, strain strawberries until there is about 2/3 cup juice. You can press gently on the berries to release more juice but don't press too hard or the gelatin will get cloudy. Save the strawberry solids for something else, like smoothies.
  • Transfer about 2 tablespoons of the hot strawberry juice into a bowl and sprinkle gelatin over the top; let it sit for a few minutes to soften. Add remaining strawberry juice to gelatin mixture and whisk until completely dissolved. Whisk in lemon juice.
  • With the pie still in the refrigerator on a sheet pan, pour the gelatin over the sliced strawberries (pouring the gelatin over the back over a spoon suspended over the pie can be helpful to get an even layer of gelatin over the top and doing this work while the pie is in the fridge ensures the glossiest topping and keeps everything from spilling). Let pie chill in the refrigerator, uncovered, until the gelatin sets, at least 2 hours or overnight. Serve with whipped cream dolloped on top.

STRAWBERRY VANILLA PIE



Strawberry Vanilla Pie image

Make and share this Strawberry Vanilla Pie recipe from Food.com.

Provided by SouthernBell2627

Categories     Pie

Time 25m

Yield 1 pie

Number Of Ingredients 6

2 cups fresh strawberries or 2 cups frozen strawberries
1 cup sugar
1 (3 ounce) box strawberry gelatin
1 pint vanilla ice cream
1 (9 inch) pie crusts, baked
whipped topping

Steps:

  • Combine strawberries and sugar.
  • Let stand for 10 minutes.
  • Drain off liquid and measure.
  • Add water to make 1 cup.
  • Pour liquid into saucepan and heat to boiling and pour over gelatin.
  • Stir until dissolved.
  • Add ice cream and stir until melted.
  • Add berries and mix.
  • Pour into 9-inch baked pie crust.
  • Chill.
  • Top with whipped topping.

Nutrition Facts : Calories 2411.9, Fat 73.6, SaturatedFat 32.8, Cholesterol 125.7, Sodium 1442.7, Carbohydrate 428.9, Fiber 9, Sugar 352.3, Protein 24.1

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