Best 3 Stuffed Crust Strawberry Cream Pie Recipes
Indulge in a delightful culinary experience with our tantalizing Stuffed Crust Strawberry Cream Pie. This extraordinary dessert combines the richness of a buttery crust, the sweetness of fresh strawberries, and the velvety smoothness of a creamy filling. Embark on a journey of flavors as you delve into the three tempting recipes featured in this article. The Classic Stuffed Crust Strawberry Cream Pie recipe offers a traditional taste sensation, while the No-Bake Stuffed Crust Strawberry Cream Pie recipe provides a quick and easy alternative. For those seeking a vegan option, the Vegan Stuffed Crust Strawberry Cream Pie recipe delivers a plant-based delight without compromising on taste. Each recipe is meticulously crafted to guide you through the process of creating this delectable masterpiece, ensuring a gratifying and successful baking experience. Prepare to tantalize your taste buds and impress your loved ones with this exceptional dessert.
Here are our top 3 tried and tested recipes!
STUFFED-CRUST STRAWBERRY CREAM PIE (PILLSBURY)
Make and share this Stuffed-Crust Strawberry Cream Pie (Pillsbury) recipe from Food.com.
Provided by 2Bleu
Categories Pie
Time 2h25m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 11
Steps:
- Heat oven to 400°F Unroll 1 crust on work surface. Into medium bowl or food processor, crumble almond paste. Add 1 teaspoon cornstarch and the egg white. Mix or cover and process until smooth. Spread on crust to within 1 1/4 inches of edge. Unroll second crust; place on top and pat together gently. Place stuffed crust in ungreased 9-inch glass pie plate. Seal edges; flute. Cover edge with foil; fit second pie plate inside first pie plate on top of crust.
- Bake 10 minutes. Remove top pie plate; gently prick crust surface over filling about 15 times with fork. Bake uncovered about 15 minutes longer or until crust is light golden brown. Cool completely, about 1 hour.
- Meanwhile, in 2-quart saucepan, mix granulated sugar and 3 tablespoons cornstarch. Stir in strawberries. Heat to boiling over medium heat, stirring constantly. Cook and stir 3 to 5 minutes or until filling thickens. Refrigerate about 30 minutes, stirring once, until cool.
- Just before serving, spread strawberry filling in crust. In medium bowl, beat whipping cream, powdered sugar and vanilla with electric mixer on high speed until soft peaks form. Spread on top of pie. Garnish with strawberries.
STUFFED CRUST STRAWBERRY CREAM PIE
A wonderful summer dessert, with the surprise of almond pasteSource: Unknown but probably from Pillsbury
Provided by Lynnda Cloutier
Categories Pies
Number Of Ingredients 11
Steps:
- 1. Heat oven to 400°F. Unroll 1 crust on work surface. Into medium bowl or food processor, crumble almond paste. Add 1 teaspoon cornstarch and the egg white. Mix or cover and process until smooth. Spread on crust to within 1 1/4 inches of edge. Unroll second crust; place on top and pat together gently. Place stuffed crust in ungreased 9-inch glass pie plate. Seal edges; flute. Cover edge with foil; fit second pie plate inside first pie plate on top of crust.
- 2. Bake 10 minutes. Remove top pie plate; gently prick crust surface over filling about 15 times with fork. Bake uncovered about 15 minutes longer or until crust is light golden brown. Cool completely, about 1 hour.
- 3. Meanwhile, in 2-quart saucepan, mix granulated sugar and 3 tablespoons cornstarch. Stir in strawberries. Heat to boiling over medium heat, stirring constantly. Cook and stir 3 to 5 minutes or until filling thickens. Refrigerate about 30 minutes, stirring once, until cool.
- 4. Just before serving, spread strawberry filling in crust. In medium bowl, beat whipping cream, powdered sugar and vanilla with electric mixer on high speed until soft peaks form. Spread on top of pie. Garnish with strawberries.
- 5. *1 bag (1 lb) frozen unsweetened strawberries, sliced and thawed, can be used instead of the fresh.
STUFFED-CRUST STRAWBERRY CREAM PIE
Steps:
- 1. Heat oven to 400 degrees F. Unroll 1 crust on work surface. Into medium bowl or food processor, crumble almond paste. Add 1 tsp. cornstarch and the egg white. Mix or cover and process until smooth. Spread on crust to within 1 1/4 inches of edge. Unroll second crust, place on top and pat together gently. Place stuffed crust in ungreased 9-inch glass pie plate. Seal edges; flute. Cover edge with foil; fit second pie plate inside first pie plate on top of crust.
- 2. Bake 10 minutes. Remove top pie plate; gently prick crust surface over filling about 15 times with fork. Bake uncovered about 15 minutes longer or until crust is light golden brown. Cool completely, about 1 hour. Meanwhile, in 2-quart saucepan, mix granulated sugar and 3 tbsp. cornstarch. Stir in strawberries. Heat to boiling over medium heat, stirring constantly. Cook and stir 3-5 minutes or until filling thickens. Refrigerate about 30 minutes, stirring once, until cool.
- 3. Just before serving, spread strawberry filling in crust. In medium bowl, beat whipping cream, powdered sugar and vanilla with electric mixer on high speed until soft peaks form. Spread on top of pie. Garnish with strawberrys. *1 bag frozen unsweetened strawberries, sliced and thawed, can be used instead of the fresh.
Tips:
- For the creamiest filling, use full-fat cream cheese and heavy cream.
- If you don't have a piping bag, you can use a ziplock bag with the corner cut off.
- To make the glaze, whisk together 1 cup of powdered sugar with 1 tablespoon of milk until smooth.
- To make the strawberry filling, hull and slice the strawberries. Toss them with 1/4 cup of sugar and let them macerate for at least 30 minutes.
- To make the pie crust, combine 1 1/2 cups of flour, 1/2 teaspoon of salt, and 1/2 cup of unsalted butter. Cut the butter into the flour mixture until it resembles coarse crumbs. Add 1/4 cup of ice water and mix until the dough just comes together.
- To assemble the pie, roll out the dough into a 12-inch circle. Place it in a 9-inch pie plate and trim the edges. Fold the edges under and crimp them to seal. Pour the cream cheese filling into the pie crust. Top with the strawberry filling. Bake the pie at 350 degrees Fahrenheit for 45-50 minutes, or until the crust is golden brown and the filling is set.
Conclusion:
This stuffed crust strawberry cream pie is a delicious and impressive dessert that is perfect for any occasion. The creamy filling and sweet strawberry filling are encased in a flaky, buttery crust. This pie is sure to be a hit with everyone who tries it!
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