Best 2 Strawberry Pecan Pie Recipes

Indulge in a symphony of flavors with our delectable Strawberry Pecan Pie, a harmonious blend of sweet, tangy, and nutty goodness. This exceptional dessert features a flaky, buttery crust that encases a luscious filling of plump, juicy strawberries, crunchy pecan halves, and a touch of zesty lemon. Each bite offers a delightful contrast of textures and flavors, leaving you craving for more.

In addition to the classic Strawberry Pecan Pie, this article presents a collection of equally tempting recipes that showcase the versatility of this classic dessert. Discover the decadent Chocolate Pecan Pie, where rich chocolate ganache meets crunchy pecans, resulting in a heavenly treat that will satisfy any chocolate lover. For a delightful twist, try the Salted Caramel Pecan Pie, a harmonious blend of sweet and salty flavors that will leave you craving for more. And if you're looking for a gluten-free option, the Gluten-Free Strawberry Pecan Pie is a delightful choice that doesn't compromise on taste.

Let's cook with our recipes!

MILE HIGH STRAWBERRY PIE WITH PECAN CRUMB CRUST

Mile High Strawberry Pie With Pecan Crumb Crust image

Make and share this Mile High Strawberry Pie With Pecan Crumb Crust recipe from Food.com.

Provided by nleewebb

Categories Dessert

Time 4h30m

Yield 1 9x13 deep dish pan, 16 serving(s)

Number Of Ingredients 8

Ingredients

1/3 cup butter, melted
3/4 cup pecans, chopped
1 cup flour
1/3 cup brown sugar, packed
10 ounces frozen sweetened strawberries
2 egg whites
1 tablespoon lemon juice
12 ounces frozen whipped topping

Steps:

Preheat oven to 350. Mix melted butter, pecans, flour and brown sugar in medium bowl with fork until thoroughly mixed. Will be crumbly.
Place crumb mixture onto 10x15x1" cookie sheet, carefully spreading without packing to cover pan. Bake 10-15 minutes, stirring periodically to brown crumbs and avoid burning.
Remove crumbs from oven when lightly browned and set on cooling rack to cool, stirring periodically so that crumbs do not compact.
Next, place egg whites, partially frozen berries and lemon juice in large mixing bowl, beating with electric mixture at high speed for 15 minutes, until filling is a pink 'cloud'.
Fold whipped topping into strawberry mixture, carefully folding to not 'flatten' cloud.
Spread 3/4 of crumb mixture into 9x13 pan. Fill with strawberry mixture. Sprinkle remaining crumbs over top. Cover and freeze at least 4 hours, preferably day before serving. Cook time is minimum freezing time.
Note: Can replace frozen strawberries with 2 Cups sliced fresh strawberries, macerated with 1 Cup sugar. I prefer to use frozen strawberries that are set on counter while crumbs are prepared and baked. I have also substituted Whipped Cream for frozen topping. Place in cold bowl 1 cup heavy cream, and while beating add 2 tablespoons confectioners sugar, 1/2 teaspoon cream of tartar and 1 teaspoon vanilla extract. Fold into strawberry cloud in step 5.
2nd Note: Can use two 10" deep dish pie plates instead of 9x13" pan. Makes a great dessert to take to church suppers or dessert for a meal taken to sick friend.

Nutrition Facts : Calories 199.3, Fat 13, SaturatedFat 7.4, Cholesterol 10.2, Sodium 47.6, Carbohydrate 19.9, Fiber 1, Sugar 13, Protein 2.1

STRAWBERRY-PECAN PIE

Strawberry-Pecan Pie image

Relates Becky Duncan of Leming, Texas, "I stock up on locally grown berries for treats like this pie, which pairs them with pecans." She's received a ribbon from the Strawberry Festival food show at nearby Poteet.

Provided by Taste of Home

Categories Desserts

Time 1h5m

Yield 6-8 servings.

Number Of Ingredients 8

Ingredients

1-1/2 cups sugar
1/4 cup all-purpose flour
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
2 cups chopped fresh strawberries
1 cup chopped pecans
Pastry for double-crust pie (9 inches)
1 to 2 tablespoons butter

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.

Nutrition Facts : Calories 529 calories, Fat 26g fat (8g saturated fat), Cholesterol 14mg cholesterol, Sodium 215mg sodium, Carbohydrate 72g carbohydrate (41g sugars, Fiber 3g fiber), Protein 4g protein.

Tips:

Use fresh, ripe strawberries. This will ensure the best flavor and texture in your pie.
Don't overmix the dough. Overmixing will make the dough tough.
Chill the dough before rolling it out. This will make it easier to work with.
Use a sharp knife to slice the strawberries. This will help prevent them from bruising.
Don't overcook the pie. The filling should be set but still slightly jiggly in the center.
Let the pie cool completely before serving. This will allow the filling to firm up.

Conclusion:

Strawberry pecan pie is a delicious and classic dessert that is perfect for any occasion. With its sweet and tangy filling and flaky crust, this pie is sure to be a hit with everyone who tries it. So next time you're looking for a special dessert, give strawberry pecan pie a try.