Category Archives: pie

Mar 06

Strawberries and Cream

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This is my second favorite pie of the season. Give it a try and let me know what ya’ll think.

 

 

STRAWBERRIES AND CREAM PIE:

6 cups fresh strawberries
2/3 cup sugar
1/2 cup water
3 tablespoons cornstarch
1 nine inch baked pie shell
1 cup sweetened whipped cream

Instructions:

Remove stems from strawberries. Mash 2 cups of the berries. Halve or quarter remaining berries and set aside.

In a medium saucepan, stir together the mashed berries, sugar, cornstarch and a pinch of salt. Cook and stir until thickened and bubbly. Continue cooking and stirring for 2 minutes.

Cool this mixture for 30 minutes.

Fold the remaining berries into the cooled mixture. Spoon into the pastry shell.

Cover and place in the refrigerator for a minimum of 4 hours.

Top with whipped cream before serving.

Mar 04

Getting Ready For The First Strawberries OF The Season

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Strawberries are my favorite berry. So I am going to share several of my favorite strawberry recipes with ya’ll. I hope you will give them a try and let me know what ya’ll think,

STRAWBERRY PIE :

2 cups sugar
6 tablespoons cornstarch
1 small package strawberry gelatin
2 cups water
4 pints strawberries, hulled
2 9″ baked pie shells

Instructions:

Cook sugar, cornstarch,Jello and water until thick. Cool.

Place whole berries in cool, baked pie shells. Pour sauce over berries and refrigerate.

Serve with lightly sweetened whipped cream.

Nov 17

Another Pumpkin Pie

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I just had this delicious pie at a friends house. I had never dreamed of my two favorite things caramel and pumpkin being used together in one great pie. I hope ya’ll enjoy this pie as much as I do.

 

Pumpkin Turtle Pie:

1/4 cup caramel topping, plus some for drizzling over pie

1 graham cracker pie shell

1/2 cup pecan pieces

12 pecan halves

1 cup very cold milk

2 packages instant vanilla pudding

1 cup pureed pumpkin

1/4 teaspoon pure vanilla

1 1/4 teaspoon cinnamon

1/2 teaspoon freshly grated nutmeg

1 tub whipped topping

 

Pour 1/4 cup of the caramel topping into the pie crust. Sprinkle with the chopped pecans.

Beat milk, pudding , pumpkin and spices with a whisk till well blended. Stir in half the whipped topping.

Spoon into the crust.

Refrigerate for at least 1 1/2 hours till firm. Top with the remaining whipped topping, drizzle with the remaining caramel topping and arrange the pecan halves on top.

Serve and enjoy.

From my family to yours Happy Thanksgiving.