Time 1h10m Number Of Ingredients 8 Steps:
Preheat oven to 350F. Spray a 9-inch round pie dish very well with cooking spray; set aside. I used a glass pie dish; baking times may vary if using metal. To a large bowl, add 1 cup sugar, flour, salt, and whisk to combine; set aside. To a medium microwave-safe bowl, add the butter and heat on high power to melt, about 45 seconds. Wait momentarily before adding the eggs so you don’t scramble them. Ad the eggs, extracts, and whisk to combine. Pour the wet mixture over the dry and stir to combine; don’t overmix. Add 2 cups strawberries and stir to combine; batter is very thick. Turn mixture out into prepared pie dish, smoothing the top lightly with a spatula. Evenly sprinkle 1/4 cup strawberries over the top, pressing them lightly into the batter. Evenly sprinkle 2 tablespoons sugar over the top and bake for about 34 to 39 minutes, or until edges are set and a toothpick inserted in the center comes out clean or with a few moist crumbs but no batter. I prefer to underbake slightly (35 minutes) for a more gooey center but it’s personal preference and since all ovens, climates, and berries vary, watch your pie and not the clock. Allow pie to cool in pie dish on a wire rack before slicing and serving. Optionally serve with whipped topping or ice cream. Pie will keep airtight at room temp for up to 5 days.
Time 5h20m Number Of Ingredients 5 Steps:
Wash and hull strawberries, then set 1/2 cup of berries aside for topping when serving. Spread out remaining strawberries in a 10-inch pie pan. Add Water, Gelatin Mix and Pudding Mix to Medium saucepan, and bring to a boil over medium-high heat, stirring constantly. After mixture has boiled, pour over strawberries in pan, and transfer to refrigerator. Allow pie to chill for 5 hours prior to serving. When ready to serve, top with light whipped topping, and fresh strawberries on top. light or low-fat frozen whipped topping, and top with a few fresh strawberries if desired!
Yield 8 Number Of Ingredients 4 Steps:
Rinse and hull strawberries. Distribute evenly in a 10 inch pie pan. In a medium saucepan combine pudding mix, gelatin mix, and water. Stir well and bring to a full boil. Pour mixture over strawberries and refrigerate for 4 to 6 hours. Top with light frozen whipped topping prior to serving, if desired.
Time 1h Yield 8 servings. Number Of Ingredients 6 Steps:
Preheat oven to 425°. In a large bowl, mix 1/2 cup sugar, flour and cinnamon; add strawberries and toss to coat., On a lightly floured surface, roll half of dough into a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust even with rim. Add filling., Roll remaining dough into a 1/8-in.-thick circle. Place over filling. Trim, seal and flute edge. Cut slits in top. Brush with milk; sprinkle with remaining sugar., Bake 35-40 minutes or until crust is golden brown and filling is bubbly. Cover edge loosely with foil during the last 20 minutes if needed to prevent overbrowning., Remove foil. Cool on a wire rack 1 hour before serving.
Time 3h25m Yield 8 Number Of Ingredients 7 Steps:
Slice 3/4 of the strawberries and place in a bowl. Puree remaining strawberries in a food processor until smooth and transfer to a saucepan over medium heat. Add sugar, water, cornstarch, and lemon juice and bring to a boil, stirring often, about 5 minutes. Stir continuously until as thick as jam, about 5 minutes more. Pour mixture over sliced strawberries in the bowl and stir to combine filling. Pour filling into pie shell and refrigerate until set, about 3 hours. Slice and serve with a dollop of whipped topping.
Time 6h5m Yield 1 pie, 8 serving(s) Number Of Ingredients 4 Steps:
Rinse and hull strawberries. Distribute evenly in a 10 inch pie pan. In a medium saucepan combine pudding mix, gelatin mix and water. Stir well and bring to a full boil. Pour mixture over strawberries and refrigerate for 6 hours. Top with light fat free frozen whipped topping if desired.
Time 7h20m Yield 8 to 10 servings Number Of Ingredients 13 Steps:
For the crust: Preheat the oven to 350 degrees F. Butter the bottom and sides of a 10-inch pie dish and set side. In a medium bowl, combine the graham cracker crumbs, granulated sugar, ginger and melted butter. The texture should resemble wet sand. Press the crumbs into an even layer in the bottom and up the sides of the pie dish. Use the bottom of a measuring cup or glass to pack the bottom crust firmly. Bake until the crust firms up and browns lightly, 10 to 12 minutes. Remove from the oven and set aside on a rack to cool completely. For the filling: In the bowl of an electric mixer fitted with the whisk attachment, whip the heavy cream to stiff peaks. Transfer to a medium bowl and refrigerate. In the same mixing bowl of the electric mixer fitted with the paddle attachment, beat the cream cheese on medium speed until smooth. Slowly pour in the condensed milk and continue to mix until incorporated and smooth. Add the lemon zest and juice and salt and beat on medium-high speed until combined, 1 to 2 minutes. If necessary, transfer the mixture to a large bowl to allow for the whipped cream. Use a rubber spatula to fold the raspberries into the filling mix, then fold in the whipped cream. To assemble: Spoon the filling into the completely cooled crust. Freeze the pie for at least 6 hours, up to 12 hours. For the topping: In a medium bowl, toss the strawberries with the brown sugar and vinegar. Remove the pie from the freezer, top with the strawberry mixture and serve.
Time 15m Yield 8 serving(s) Number Of Ingredients 4 Steps:
Wash, dry and hull berries. Place in bottom of lightly oiled 9" pie pan standing upright. Mix pudding and jello in pan. Add 2 cups water. Bring to full boil stirring constantly. Pour over strawberries. Let chill 6 hours or more.
