Best 4 Stuffed Crust Strawberry Cream Pie Pillsbury Recipes
Indulge your taste buds with a delightful culinary creation that harmoniously blends the essence of fresh strawberries and luscious cream, enveloped within a golden-brown Pillsbury crust. This stuffed crust strawberry cream pie is a symphony of flavors and textures, offering a perfect balance between sweet and tangy. With its vibrant appearance and tantalizing aroma, this pie is sure to be the star of any gathering, leaving your guests craving for more. Discover the secrets behind this extraordinary dessert as we unveil the step-by-step recipes that will guide you through the process of crafting this masterpiece. From preparing the luscious strawberry filling to creating the creamy filling and assembling the pie, each step is meticulously explained, ensuring that even novice bakers can achieve perfection. So, gather your ingredients, preheat your oven, and embark on a culinary journey that will leave your taste buds dancing with joy.
Check out the recipes below so you can choose the best recipe for yourself!
STRAWBERRY CREAM PIE WITH GRAHAM CRUST
This is a very different and incredible strawberry pie, I checked and didn't find any others here like it. This pie uses real cream and a delicious homeade graham cracker crust.
Provided by Gods_sugarcookie
Categories Pie
Time 3h15m
Yield 6 large slices, 6 serving(s)
Number Of Ingredients 7
Steps:
- CRUST:.
- Combine ingredients and press into a glass pie dish. Bake at 350 degrees F for 10 minutes. Let cool.
- FILLING:.
- Chop 1 cup of the strawberries. Cut remaining strawberries into halves and set aside.
- Combine the 1 cup sugar and gelatinin a 2-quart saucepan. Gradually add 1 cup water (DON'T add water amounts on back of jello box!) and stir until smooth. Add chopped strawberries. Cook until sugar and gelatin are dissolved.
- Remove from heat and cool until slightly thickened.
- Add remaining strawberries to gelatine mixture and pour into the cooled pie crust.
- Make the whipped cream: beat the cream until soft peaks form, then gradually add sugar and beat until stiff peaks form Spread over pie.
- Chill until firm, about 3 hours.
Nutrition Facts : Calories 577.6, Fat 31.7, SaturatedFat 19.1, Cholesterol 95, Sodium 275.7, Carbohydrate 73.7, Fiber 2.3, Sugar 62.7, Protein 3.7
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
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.
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.
Tips:
- Use fresh strawberries for the best flavor. If you can't find fresh strawberries, you can use frozen strawberries that have been thawed and drained.
- Make sure the cream cheese is softened before you start. This will make it easier to mix and spread.
- Don't overfill the pie crust. If you do, the filling will spill over and make a mess.
- Bake the pie for the full amount of time. If you don't, the filling will not set properly.
- Let the pie cool completely before serving. This will help the filling firm up.
Conclusion:
This strawberry cream pie is a delicious and easy-to-make dessert. It's perfect for any occasion, whether you're hosting a party or just want a sweet treat. The combination of strawberries, cream cheese, and whipped cream is sure to please everyone. So next time you're looking for a dessert that's both delicious and impressive, give this strawberry cream pie a try.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
