egrees.
Grease 9 inch pie dish.
Combine the flour
ugar over the cooked pie crust.
Fill pie crust with 2
Wash and stem berries. Soften cream cheese with milk and spread in bottom of pie shell.
Place one-half of the best berries in pie shell.
Heat remaining berries in water.
When berries are soft, add to sugar mixture of cornstarch and salt. Return to heat and cook until thick.
Add food coloring.
Pour over berries in pie shell.
Chill.
Top with whipped cream before serving.
Bring water, salt and sugar to a boil.
Mix cornstarch with a little of the water.
Add to boiling mixture.
Stir in jello and cook until clear; then cool.
Place fresh washed strawberries in a baked pie shell (be sure you have drained them well and lay on paper towels to pat dry).
Pour thickened filling over berries. Refrigerate pie several hours.
Serve with whipped cream.
Garnish with a whole fresh strawberry with each serving.
Cook in saucepan the strawberry pie filling, chunk pineapple, sugar and cornstarch until it thickens.
Take it off heat.
Add the strawberry Jell-O and red food coloring.
Let cool.
Add the bananas.
Pour into baked pie shell.
Top with Cool Whip and chopped pecans.
In bottom of pie crust, cut 1 banana in each.
Cream together cream cheese and sugar.
Set aside.
Mix Cool Whip according to directions.
Mix Cool Whip and cream cheese-sugar together.
Put over banana in crust.
Top with strawberry pie filling.
Chill for 4 hours.
Use beater to smooth cream cheese, milk and vanilla together. Add lemon juice and stir until completely blended.
Divide equally into 2 crusts.
Top with strawberry pie filling (can also use blueberry or cherry).
Top with Cool Whip.
egrees F.
Unroll one pie crust onto a lightly floured
Arrange strawberries in crust pan in single layer (if you are not mixing in with pudding/jello mixture).
Cook and stir over medium heat until mixture comes to a full boil.
Take off heat and pour in box of dry Jello. Mix until smooth with wire whisk. Pour over strawberries (or mix berries in).
Pour into pie crust and chill until set.
he pre-baked pie shell.
While the strawberry glaze is cooling
Wash and hull berries, leaving berries whole.
If berries are not especially ripe then it may be best to cut them.
Mix sugar, strawberry gelatin, cornstarch and salt in medium saucepan.
Stir in boiling water.
Bring mixture to boil, stirring constantly. Boil 3 minutes.
Cool completely.
Arrange whole strawberries in baked pie shell.
Pour glaze over berries.
Chill several hours. Makes 1 (9-inch) pie.
Bake pie shells and let cool. Mix sugar, cornstarch and water. Bring to a boil and cook until thickens. Take off heat and add Jell-O; stir well and let cool. After pie shell has cooled, put whole or cut up strawberries in the shell. When the filling is cooled, pour over strawberries in shell. Refrigerate until set. Top with Cool Whip. This recipe makes 2 pies. To make 1, use 1/2 of the ingredients.
Spread whipped topping on bottom and sides of a Ready-Crust graham cracker pie crust.
Arrange strawberries, points up, over whipped topping.
Spoon strawberry glaze over berries.
Chill at least 2 hours before serving.
Garnish with additional whipped topping.
Best if served on the same day as made.
rior to adding to the fresh cut strawberries. As pictured, I
Mix corn starch, sugar and salt in saucepan. Mix to a paste with 3 tbsp water. Then boil the cup of water and slowly add to sugar mixture. Boil on low heat til the mixture is thick and clear. Add lemon juice and food coloring.
Cool 15 minutes then add sliced strawberries.
Pour into shell. Chill.
Whip cream and slowly add sugar and spread on pie.
Refrigerate.
ress into a 9 inch pie pan.
Prick well all
Mix all together. Boil 3 minutes. Let cool and then add 2 pints clean, fresh strawberries.
Pour into pie shell.
Chill several hours.
Then cover with 1 small Cool Whip.
Cook ingredients and put aside to cool.
Clean and slice strawberries and put in cooled shell.
Pour cooled mixture over berries.
Top with Cool Whip.
Spread baked crust with cream cheese mixture (sugar, vanilla and cream cheese).
Pile high with whole strawberries.
Pour strawberry sauce over top and refrigerate.
Best done early in the day it is to be served.
Cover generously with Cool Whip; garnish with large strawberries just before serving.
Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 350 for 8 minutes.
Remove foil and bake 5 minutes longer. Cool on a wire rack.
In a small saucepan, combine the sugar, cornstarch, and water until smooth.
Bring to a boil and cook and stir for 2 minutes or until thickened.
Remove from the heat and stir in gelatin until dissolved. Refrigerate 15 to 20 minutes or until slightly cooled.
Meanwhile, arrange strawberries in the crust. Pour gelatin over berries.
Refrigerate until set. Garnish with mint ...