Best 6 Fluffy Strawberry Pie Recipes
Indulge in the delightful symphony of flavors and textures with our tempting **Fluffy Strawberry Pie**! This delectable dessert combines a flaky, golden crust with a luscious filling bursting with juicy strawberries. Each bite offers a perfect balance of sweet and tangy, complemented by the creamy smoothness of whipped cream.
Dive into the culinary journey with our step-by-step guide, ensuring a perfect pie every time. Discover the secrets of creating a flaky crust that crumbles effortlessly, and learn how to achieve the perfect balance of sweetness and tartness in the strawberry filling. Elevate your pie-making skills with our expert tips and tricks, including the art of lattice crust weaving and achieving a golden-brown crust.
This versatile recipe also includes two additional variations to tantalize your taste buds. Transform your pie into a **Strawberry Cream Pie** by adding a layer of creamy vanilla pudding, creating a luscious and velvety texture. For a unique twist, try our **Strawberry Rhubarb Pie**, where the tartness of rhubarb harmonizes perfectly with the sweetness of strawberries.
With its vibrant colors and enticing aroma, our Fluffy Strawberry Pie is sure to be the star of any gathering. Whether you're a seasoned baker or just starting your culinary adventure, this recipe promises a delightful experience that will leave you craving for more. So, gather your ingredients, preheat your oven, and embark on a journey to create a masterpiece that will delight your senses.
FLUFFY STRAWBERRY PIE
Fresh strawberries, a touch of lime, real whipped cream and a pastry crust. What's not to like?
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 5h25m
Yield 8
Number Of Ingredients 13
Steps:
- In medium bowl, mix flour and salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost leaves side of bowl (1 to 2 teaspoons more water can be added if necessary).
- Gather pastry into a ball. Shape into flattened round on lightly floured surface. Wrap in plastic wrap; refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling.
- Heat oven to 475°F. With floured rolling pin, roll pastry into round 2 inches larger than upside-down 9-inch glass pie plate. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side. Trim overhanging edge of pastry 1 inch from rim of pie plate. Fold and roll pastry under, even with plate; flute as desired. Prick bottom and side of pastry thoroughly with fork. Bake 8 to 10 minutes or until light brown; cool on cooling rack.
- In large bowl, pour boiling water over gelatin; stir until gelatin is dissolved. Stir in lime peel and lime juice. Refrigerate about 1 hour or until very thick but not set.
- Beat gelatin mixture with electric mixer on high speed about 4 minutes, scraping bowl occasionally, until thick and fluffy; set aside. In chilled large bowl, beat whipping cream and powdered sugar on high speed until stiff. Gently stir whipped cream and crushed strawberries into gelatin mixture. Pour into crust. Refrigerate about 3 hours or until set. Garnish with whipped cream and strawberry halves. Store in refrigerator.
Nutrition Facts : Calories 380, Carbohydrate 39 g, Cholesterol 50 mg, Fiber 2 g, Protein 4 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 190 mg
FLUFFY STRAWBERRY MERINGUE PIE
My husband and I are grain and dairy farmers...and big fans of strawberries. The fruit I pick often ends up in this pie. The combination of the cool creamy berry filling and the delightfully different meringue crust guarantees you'll hear, "Pass the pie, please", all around the table.
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 8-10 servings.
Number Of Ingredients 10
Steps:
- In a bowl, beat egg whites and cream of tartar on medium speed until soft peaks form. gradually beat in sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Fold in the crackers, pecans and vanilla., Spread onto the bottom and up the sides of a greased 10-in. deep-dish pie plate. Bake at 350° for 25-30 minutes or until meringue is lightly browned. Cool on a wire rack., Set aside one strawberry for garnish. Slice half of the strawberries; set aside. In a bowl, mash the remaining strawberries; drain juice, reserving 1/2 cup. In a saucepan, combine marshmallows and reserved juice. Cook and stir over low heat until marshmallows are melted. Refrigerate until partially set., Fold the sliced and mashed strawberries and whipped topping into marshmallow mixture. Add food coloring if desired. Spoon into meringue shell. Garnish with the reserved strawberry. Refrigerate for 3 hours or until set. Refrigerate leftovers.
Nutrition Facts :
FLUFFY STRAWBERRY PIE
A light and luscious ending to a meal. Adopted from the Recipezaar account Feb 2005. This pie works well using all light products, such as sugar free strawberry Jello, fat free, sugar free vanilla Jello pudding, ultra low fat cool whip and skim milk. I used a graham crust when I tried it, but a standard pastry crust or shortbread crust would be good too. The packet size in the recipe is the standard 4 serving size package.
Provided by _Pixie_
Categories Pie
Time 15m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Completely dissolve gelatin in boiling water.
- Add ice cubes and stir until melted.
- Prepare pie filling mix with 3/4 cup milk as directed on package for about 2 minutes.
- Blend in gelatin.
- Chill, if necessary, until thickened.
- Fold in 2 cups of the whipped topping and strawberries.
- Pour into crust.
- Chill in refrigerator 3 hours before serving.
- Garnish with remaining whipped topping and additional strawberries, if desired.
FLUFFY STRAWBERRY PIE
Fresh strawberries, a touch of lime, real whipped cream and a pastry crust. What's not to like?
Provided by Betty Crocker Kitchens
Categories Dessert
Time 5h25m
Yield 8
Number Of Ingredients 13
Steps:
- In medium bowl, mix flour and salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost leaves side of bowl (1 to 2 teaspoons more water can be added if necessary).
- Gather pastry into a ball. Shape into flattened round on lightly floured surface. Wrap in plastic wrap; refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling.
- Heat oven to 475°F. With floured rolling pin, roll pastry into round 2 inches larger than upside-down 9-inch glass pie plate. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side. Trim overhanging edge of pastry 1 inch from rim of pie plate. Fold and roll pastry under, even with plate; flute as desired. Prick bottom and side of pastry thoroughly with fork. Bake 8 to 10 minutes or until light brown; cool on cooling rack.
- In large bowl, pour boiling water over gelatin; stir until gelatin is dissolved. Stir in lime peel and lime juice. Refrigerate about 1 hour or until very thick but not set.
- Beat gelatin mixture with electric mixer on high speed about 4 minutes, scraping bowl occasionally, until thick and fluffy; set aside. In chilled large bowl, beat whipping cream and powdered sugar on high speed until stiff. Gently stir whipped cream and crushed strawberries into gelatin mixture. Pour into crust. Refrigerate about 3 hours or until set. Garnish with whipped cream and strawberry halves. Store in refrigerator.
Nutrition Facts : Calories 380, Carbohydrate 39 g, Cholesterol 50 mg, Fiber 2 g, Protein 4 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 190 mg
FLUFFY STRAWBERRY PIE
Number Of Ingredients 0
Steps:
- 1. Bake pastry for baked One-Crust Pie. Cool completely.2. Pour boiling water on gelatin in large bowl stir until gelatin is dissolved. Stir in lime peel and lime juice. Refrigerate about 1 hour or until very thick but not set.3. Beat gelatin mixture with electric mixer on high speed about 4 minutes or until thick and fluffy.4. Beat whipping cream and powdered sugar in chilled large bowl on high speed until stiff. Fold whipped cream and strawberries into gelatin mixture. Spread in pie crust. Refrigerate about 3 hours or until set. Store covered in refrigerator.NUTRITION FACTS: 1 Serving Calories 440 (Calories from Fat 260) Fat 29g (Saturated 14g) Cholesterol 65mg Sodium 200mg Carbohydrate 42g (Dietary Fiber 2g) Protein 4g % DAILY VALUE: Vitamin A 14% Vitamin C 46% Calcium 4% Iron 4% DIET EXCHANGES: Not RecommendedFrom "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
FLUFFY STRAWBERRY PIE
My grandmother made this pie every year for Thanksgiving. She would make it with a homemade pie crust, but I love it with a graham cracker crust. Either way is great! It's good with any type of pie crust. It's perfect for a very sweet and light dessert. It just melts in your mouth! Enjoy! It does not freeze well.
Provided by Starr
Categories Desserts Pies No-Bake Pie Recipes
Time 2h30m
Yield 8
Number Of Ingredients 7
Steps:
- Mix strawberry-flavored gelatin mix, sugar, and boiling water together in a large bowl, stirring until gelatin and sugar have dissolved.
- Refrigerate gelatin mixture until it begins to turn thick and syrupy, about 10 minutes.
- Gently fold frozen whipped topping into the gelatin mixture until thoroughly combined.
- Fold the 2 1/2 cups of sliced strawberries into the whipped topping mixture.
- Spoon filling into the graham cracker crust and decorate edge of filling with 8 strawberry halves.
- Refrigerate at least 2 hours before serving.
Nutrition Facts : Calories 318.5 calories, Carbohydrate 45.9 g, Fat 14.7 g, Fiber 1.7 g, Protein 3 g, SaturatedFat 7.7 g, Sodium 221.6 mg, Sugar 36.2 g
Tips:
- For the best results, use fresh, ripe strawberries. This will ensure that your pie has the best flavor and texture.
- If you don't have fresh strawberries, you can use frozen strawberries. Just be sure to thaw them completely before using them in your pie.
- To make sure your pie crust is flaky, use a combination of butter and shortening. The butter will add flavor, while the shortening will help to create a flaky texture.
- Don't overmix your pie dough. Overmixing will make the dough tough and difficult to work with.
- Be sure to chill your pie dough before baking it. This will help to prevent the dough from shrinking in the oven.
- To prevent the strawberry filling from bubbling over, sprinkle a little bit of flour on the bottom of the pie crust before adding the filling.
- Bake your pie until the crust is golden brown and the filling is bubbling.
- Let your pie cool completely before serving. This will allow the filling to set and the flavors to meld together.
Conclusion:
With its flaky crust, sweet and juicy strawberry filling, and creamy whipped cream topping, this fluffy strawberry pie is the perfect dessert for any occasion. Whether you're serving it for a special event or just enjoying it as a family treat, this pie is sure to be a hit. So next time you're looking for a delicious and easy-to-make dessert, give this fluffy strawberry pie a try.
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