My Lime Green Kitchen

Posts Tagged ‘Strawberry’

This is really a no fail strawberry pie and so very yummy.

1 c. boiling water
1 c. sugar
3 T. cornstarch
3 T. light Karo
3 T. strawberry jello powder
1 quart strawberries
1 baked and cooled pie shell

Stir sugar and cornstarch into boiling water and stir til sugar is dissolved. Add Karo and continue stirring til thick. Remove from heat and stir in jello powder.

Set aside to cool and continue stirring every 10 minutes or so or it may tend to get lumpy or have a thicker layer on top.

Half strawberries and spread into pie shell. Pour cooled glaze over strawberries. Refrigerate for at least a couple of hours.

My Notes:

1. You can get two pies from 1 small box of strawberry jello if you use barely 3 tablespoons (as opposed to heaping tablespoons).
2. Some add red food coloring to the glaze but since I don’t care what color mine is and it looks plenty red to me, I don’ see the need to add extra dye to my food.  I’m sure there’s plenty in the strawberry jello.
3. You can whip a container of heavy cream, sweeten it a bit and cover the pie once it’s cooled but I’ve found that if you don’t eat the whole pie in one day (personal restraint it’s called!), the whipped cream may get runny or discolored from the strawberries so I make it easy on myself and use whipped cream in a squirt can.  Vince doesn’t like as much as I do so it’s easy to get the right amount per serving .. spoonfuls for him . . cupfuls for me!
4. Some recipes call for a tablespoon or two of butter in the glaze and I’ve never added that either.

This recipe is pretty easy to make, makes a beautiful pie and is way less expensive if you make it when strawberries are in season.

Ingredients:

4 squares Almond Bark, chocolate flavored, divided
1 T. oil
1 tsp. oil
1 pie shell, baked
2 – 3 oz. package cream cheese, softened
1/2 cup sour cream
4 T. sugar
1/2 tsp vanilla extract
4 cups strawberries, hulled

Directions:

In a saucepan or in the microwave, melt 3 squares of the chocolate bark, along with the 1 Tablespoon of oil.  Do not allow to scorch!  A double boiler can be used or it can be melted over a very low heat, or in the microwave.  Working quickly, spread melted chocolate over the bottom and up the sides of the pie crust.  Use the back side of an oiled spoon to spread the chocolate.

In a medium bowl, beat cream cheese, sour cream, sugar and vanilla until smooth.  Pour over chocolate layer.  Chill at least 2 hours.

Place strawberries, pointed end up, on top of the filling.

Melt the remaining square of bark with the tsp. oil.  Drizzle over the strawberries.

Keep in the fridge til ready to serve.

Adapted from Taste of Home Contest Winning Recipes, 2006.

This is a strawberry pie I’ve been making for at least 15 years. Aren’t they cute for Easter?

This recipe makes 2 pies.

You’ll need:

Darn it! I forgot to stick the pastel peanut M&M’s in the picture. Here’s the list:

2 packs of Graham crackers (inside the box, there are 3 packs . . use 2 of those)
2/3 c. butter, softened
2 T. sugar
1-1/2 C. boiling water
1 – 6 oz. package strawberry Jello
1 pint strawberry ice cream, softened
1 – 6 oz. container strawberry yogurt
3 cups Cool Whip
1 – 12 – 16 oz. container of fresh strawberries, cut into small pieces
1 c. toasted coconut
A few pastel M&M’s with peanuts

To toast the coconut, spread it out in a baking dish and bake at 375 for about 10 minutes, stirring often and watching it closely.

To make the crust, place the graham crackers in a food processor or blender or crush them in a Ziplock bag with a rolling pin. Mix in 2 T. sugar and the butter. Spread into 2 pie pans and refrigerate for 30 minutes.

For the pie filling:

Pour the boiling water into a mixing bowl and stir in the jello.

Add the softened ice cream and yogurt and stir til blended completely.

Place in the fridge for 30 minutes. Stir several times during that time.

Try not to eat the strawberries while chopping them.

Stir the strawberries and 1 cup of Cool Whip into the pie filling.

Pour into the 2 pie pans. Refrigerate for at least one hour.

Top with Cool Whip.

Build coconut nests and place the pastel colored “eggs” (M&M’s really!) in the nests. Refrigerate at least two hours. Store in fridge (if there are any leftovers!)

1 c. boiling water
1 c. sugar
3 T. cornstarch
3 T. light Karo
3 T. strawberry jello powder
1 quart strawberries
1 baked and cooled pie shell

Stir sugar and cornstarch into boiling water and stir til sugar is dissolved. Add Karo and continue stirring til thick. Remove from heat and stir in jello powder.

Set aside to cool and continue stirring every 10 minutes or so or it may tend to get lumpy or have a thicker layer on top.

Half strawberries and spread into pie shell. Pour cooled glaze over strawberries. Refrigerate for at least a couple of hours.