Strawberry Pie Recipe - Fabulously Fresh Strawberry Pie
A light, fresh strawberry pie that is perfect for a beautiful spring or summer day.
2 ( 8-inch) pie shells, baked
2 1/2 quarts fresh strawberries
1 cup white sugar
2 tablespoons cornstarch
1 cup boiling water
1 ( 3 oz.) package strawberry flavored gelatin
Whipped Cream (optional)
Directions
In a saucepan, mix together the sugar and corn starch; make sure to blend corn starch in completely. Add in the boiling water; cook over medium heat until mixture thickens. Remove from heat. Add gelatin mix; stir until smooth. Let mixture cool to room temperature.
Place strawberries in baked pie shells; position berries with points facing up. Pour cooled gel mixture over strawberries.
Refrigerate until set. Serve with whipped cream.
Awesome Strawberry Bread
This homemade bread is another great way to enjoy fresh, juicy strawberries.
1/2 cup butter, softened
1 cup white sugar
2 eggs, separated
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon almond extract
1 (10 oz.) package frozen strawberries, thawed, drained and juice reserved
1/4 cup orange juice
Directions
Preheat oven to 350 degrees.
Lightly grease a 9x 5-inch glass loaf pan and line with greased waxed paper.
In a bowl, cream together butter or margarine, sugar, and almond extract.
Separate eggs, and beat in egg yolks one at a time until light and fluffy.
Sift flour, baking powder and soda into creamed mixture; mix thoroughly.
Stir in 1/4 cup strawberry juice and 1/4 cup orange juice. Fold in strawberries.
In another bowl, beat egg whites until stiff. Fold into strawberry batter. Turn batter into prepared pan. Lightly drop pan to pop any air bubbles.
Bake for 50 to 60 minutes or until toothpick inserted in the center comes out clean. Cool for 15 minutes inside the pan. Cool completely on a wire rack before slicing.
Creamy Strawberry Cheesecake
If you enjoy restaurant quality cheesecake, you’ll really like the way this homemade version lights up your taste buds.
1 1/4 cups graham cracker crumbs
1/4 cup sugar
1/3 cup butter or margarine, melted
2 (10 oz.) packages frozen sweetened
strawberries, thawed
1 tablespoon cornstarch
3 (8 oz,) packages cream cheese, softened
1 (14 ounce) can sweetened condensed milk
1/4 cup lemon juice
3 eggs
1 tablespoon water
Directions
Preheat oven to 300 degrees.
In a bowl, combine graham cracker crumbs, sugar and butter. Press crumb mixture into the bottom of an ungreased 9-inch springform pan. Refrigerate for 30 minutes.
In a blender or food processor, combine strawberries and cornstarch; cover and process until smooth. Pour into a saucepan; bring to a boil. Boil and stir for 2 minutes. Set aside 1/3 cup strawberry sauce; cool. Cover and refrigerate remaining sauce for serving.
In another bowl, beat cream cheese until light and fluffy. Gradually beat in milk. Add lemon juice; mix well. Add eggs, beat on low just until combined. Pour half of the cream cheese mixture over crust.
Drop half of the reserved strawberry mixture by 1/2 teaspoonfuls onto cream cheese layer.
Carefully spoon remaining cream cheese mixture over sauce.
Drop remaining strawberry sauce by 1/2 teaspoonfuls on top.
Use a knife to swirl strawberry sauce through top layer only.
Bake for 45 - 50 minutes or until center is almost set. Cool on a wire rack for 10 minutes.
Carefully run a knife around edge of pan to loosen. Cool for 1 hour longer.
Refrigerate overnight. Remove side of pan. Thin chilled strawberry sauce with water if desired; serve with cheesecake. Store in the refrigerator.
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