Best 9 Mile High Strawberry Pie With Pecan Crumb Crust Recipes

MILE-HIGH STRAWBERRY PIE

Steps:

• With an electric mixer, beat the egg whites, strawberries, lemon juice, and sugar for 20 minutes (that's not a typo; it really takes 20 minutes!). It will resemble meringue when ready.
• Fold in the Cool Whip.
• Put in the prepared crust.
• Freeze for several hours.

MILE HIGH STRAWBERRY PIE

Steps:

• Beat egg whites, sugar, lemon juice and frozen strawberries in large mixing bowl on high speed for 15 minutes.
• While strawberry mixture is mixing, prepare a graham cracker crust and place in a 9 X 13 pan. Save some crumbs for on top.
• Fold whipped cream into strawberry mixture. Pour on top of graham cracker crust.
• Top with reserved crumbs. Freeze.

STRAWBERRY-PECAN PIE

Steps:

• In a large bowl, combine the sugar, flour, nutmeg and cinnamon. Add strawberries and pecans; toss gently. , On a lightly floured surface, roll one half of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim pastry to 1/2 in. beyond rim of plate. Add filling. Dot with butter., Roll remaining dough to a 1/8-in.-thick circle; cut into 1/2-in.-wide strips. Arrange over filling in a lattice pattern. Trim and seal strips to edge of bottom pastry; flute edge. Bake at 375° for 50-55 minutes or until crust is golden brown. Cool on a wire rack.

MILE HIGH STRAWBERRY PIE DESSERT

Steps:

• Preheat oven to 350º.
• Place flour, brown sugar, chopped pecans, and melted butter into a bowl and mix well. Pat into the bottom of a 9" x 13" pan.
• Bake for 20 minutes or till lightly browned. Cool to room temperature
• Combine egg whites, sugar, berries, and lemon juice in the bowl of a stand mixer. Beat for 8-10 minutes till whipped and stiff.
• In another bowl, whip the cream until firm peaks form. Fold into strawberry mixture, then spread over the crust.
• Freeze for at least 6 hours before serving. Remove from the freezer about 10 minutes before serving.
• Slice into squares and garnish with a dollop of whipped cream and berries, if desired.

STRAWBERRY CRUMBLE PIE

Steps:

• In a large bowl, mix flour and salt; cut in shortening and butter until crumbly. Gradually add ice water, tossing with a fork until dough holds together when pressed. Shape into a disk; wrap. Refrigerate 1 hour or overnight., Preheat oven to 425°. In a large bowl, mix sugar, tapioca and salt; add strawberries and toss to coat. On a lightly floured surface, roll dough to an 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim pastry to 1/2 in. beyond rim of plate; flute edge. Add filling. For topping, in a small bowl, combine flour and brown sugar; cut in butter until crumbly. Sprinkle over filling. Place on a rimmed baking sheet., Bake 20-25 minutes. Reduce oven to 375°. Bake 25-30 minutes longer or until crust is golden brown and filling is bubbly. Cool on a wire rack.

FRESH STRAWBERRY PIE WITH SPECIAL SHORTBREAD CRUST

Steps:

• Pre-heat oven to 375.
• Mix together crust ingredients til crumbly, and press into a 10" pie plate with floured fingers.
• Bake empty crust in pre-heated oven for 12-15 minutes, (until very lightly browned on edges).
• Remove from oven and cool completely.
• While the crust is cooling, make the glaze by mixing together the dry ingredients in a pot, then add the boiling water, and cook until the glaze is thickened and clear.
• (I use a whisk and stir constantly) Remove the glaze from heat.
• Add the butter and stir into the glaze until melted.
• Cool the glaze.
• While the glaze is cooling, if your crust is cool enough, add your sliced strawberries to the crust.
• When the glaze is cool, pour it over the sliced strawberries in the pie crust, and chill completely in the fridge until the glaze sets firmly.

LEMON PIE/PECAN CRUMB CRUST

Steps:

• preheat oven to 350.
• in a processor add grahams, pecans, sugar-- add butter and process until combined press into a pie plate, bake until brown about 8 minutes, cool.
• in a large bowl beat eggs and condensed milk.
• stir in lemon juice.
• pour into crust.
• bake 15 minutes until filling is set, cool, refrigerate at least 1 hour.

MILE HIGH STRAWBERRY PIE

Steps:

• Mash enough berries to make 3 cups.
• In saucepan, mix sugar and cornstarch.
• Stir in the mashed berries and water; mix well.
• Bring to a boil over med heat, stirring constantly.
• Cook and stir 2 minutes.
• Remove from heat,add food coloring.
• Pour into lg bowl, chill for 25 minutes, stirring occasionally.
• Fold in the remaining berries.
• Pile into the shell.
• Chill for 2 hours.
• In small mixing bowl, beat cream until soft peaks form, add vanilla pudding and sugar, whip until stiff.
• Pipe onto pie.

MILE HIGH STRAWBERRY PIE!

Steps:

• 1. Bake your favorite pie shell and set aside to be filled later.
• 2. Mix together with a whisk: Water sugar and cornstarch in a saucepan. Cook over medium heat about 5 minutes until the sauce thickens. Add the strawberry Jell-O and whisk and stir until well blended and jello is dissolved. Remove from heat and let cool (don't let it get set, just cooled).
• 3. Wash the strawberries, pat dry, remove the hulls. Cut strawberris in half (or leave whole!!). Gently fold the strawberries into the Jell-O mixture.
• 4. Pile the strawberries up in the baked pie shell (it will look like a hill). Refrigerate at least an hour.
• 5. *** Serve as is, or with a spoonfull of whip cream or cool whip and a strawberry on top. *** Cover the entire hill of strawberries with whipped cream or cool whip. Place some strawberries on top to garnish.