Best 4 Strawberries Cream Pie Recipes

NO-BAKE COCONUT CREAM PIE WITH STRAWBERRIES AND PINEAPPLE

Steps:

• For the crust: In the bowl of a food processor, pulse the wafer cookies, macadamia nuts, granulated sugar and salt together until the mixture forms fine crumbs. Add the melted butter and pulse until the mixture is evenly combined.
• Press the crust into a 9-inch pie plate and transfer to the freezer until firm (at least 1 hour and up to overnight).
• For the filling: In a medium pot, heat the coconut milk and whole milk together over medium heat. In a small bowl, whisk the granulated sugar, cornstarch, salt, egg and egg yolk to combine. When the milk mixture comes to a simmer, pour about 1/4 of it into the sugar/egg mixture, whisking constantly.
• Return this mixture to the pot and continue to cook over medium-low heat until the mixture thickens and large bubbles pop up from the center of the pot, 3 to 5 minutes.
• Remove the pot from the heat and stir in the butter, vanilla and shredded coconut. Pour the mixture into the frozen pie crust, cover directly with plastic wrap and refrigerate to cool completely.
• For the toppings: In a medium pot, stir together the crushed pineapple, light brown sugar, cornstarch and salt to combine. Cook over medium heat, stirring constantly, until the mixture thickens, 3 to 4 minutes. Cool completely, then pour on top of the chilled pie. Sprinkle the macadamia nuts in an even layer on top of the pie. (The pie can be made up to this point 24 hours ahead of time.)
• When ready to serve, toss the strawberries and honey together in a medium bowl. Arrange in an even layer on top of the pie. Serve slices with whipped cream.

FRESH STRAWBERRIES & AMARETTO CREAM PIE

Steps:

• Place almonds in a food processor; cover and pulse until almonds are finely ground. Add flour, confectioners' sugar and salt; pulse until blended. Add butter and shortening; pulse until butter and shortening are the size of peas. While pulsing, add just enough ice water to form moist crumbs. Shape dough into a disk; wrap in plastic. Refrigerate for 30 minutes or until easy to handle., On a lightly floured surface, roll dough to a 1/8-in. thick circle; transfer to a 9-in. deep-dish plate. Trim pastry to 1/2 in. beyond edge of plate; flute edges. Line unpricked pastry shell with a double thickness of heavy-duty foil. Fill with dried beans, uncooked rice or pie weights., Bake at 425° for 8 minutes. Remove foil and weights; bake 5-7 minutes longer or until golden brown. Cool on a wire rack., In a large bowl, mash 1 cup strawberries with the lemon juice. Add water. In a large saucepan, combine sugar and cornstarch; stir in mashed berry mixture. Bring to a boil over medium heat, stirring constantly. Cook and stir for 2 minutes or until thickened. Transfer to a large bowl; stir in food coloring if desired. Refrigerate for 20 minutes or until cooled slightly, stirring occasionally., Fold in the remaining sliced berries; transfer to crust. Refrigerate for at least 3 hours or until set., In a small bowl, beat whipping cream until it begins to thicken. Add the sour cream, confectioners' sugar and amaretto; beat until stiff peaks form. Spread over filling. Top with additional strawberries and almonds if desired.

STRAWBERRIES & CREAM PIE

Steps:

• In a microwave, melt 3/4 cup chocolate chips and 2 teaspoons shortening; stir until smooth. Brush over crust. Refrigerate until firm. , In a small bowl, beat the cream cheese, sugar, sour cream and vanilla until smooth. Fold in whipped topping. Spoon into crust. Refrigerate for 1 hour. , Arrange strawberries over pie. In a microwave, heat jam until melted; brush over the top. Melt remaining chocolate chips and shortening; stir until smooth. Drizzle over pie. Refrigerate until chilled.

RHUBARB CREAM CHEESE PIE WITH FRESH STRAWBERRIES

Steps:

• Preheat oven to 425°.
• Rub the sugar and cornstarch together in a large bowl, then add the rhubarb and toss until evenly coated.
• Spoon the rhubarb mixture into the prebaked pie crust.
• Bake in the middle of the oven for 15 minutes, then remove the pie from the oven and turn the oven down to 350°.
• Meanwhile, make the custard--using a handheld mixer with beaters or a stand mixer with the paddle attachment, beat the cream cheese and sugar on medium speed until light and fluffy.
• Add the eggs one at a time, beating until smooth after each addition and scraping down the sides of the bowl occasionally.
• Stir in the vanilla and salt.
• Pour the custard into the pie and spread it evenly and smoothly over the rhubarb.
• Return the pie to the oven and bake for 25-30 minutes, or until the custard puffs up around the edges but is still slightly wobbly in the middle (do not worry; as the pie cools, the center will firm up.
• Cool to room temperature on a wire rack.
• Place the strawberries atop the pie and dust with powdered sugar just before serving (a sieve works well for this), or serve the berries alongside with individual slices of pie.
• The pie can be made a day in advance, in which case you should refrigerate it and top with the strawberries just before serving.
• Covered with plastic wrap, the leftovers will keep in the refrigerator for 2-3 days.