Best 7 Strawberry Black Tie Pie Recipes

BLACKBERRY PIE

Steps:

• Toss together the berries, granulated sugar, vanilla and lemon zest and juice in a large bowl. Let stand at room temperature for 20 minutes.
• Preheat the oven to 400 degrees F.
• Meanwhile, unroll one pie crust and press it into a 9-inch pie plate. Roll out the other crust on a floured cutting board. Using a 2-inch round biscuit cutter, cut the entire crust into rounds, rerolling until all the dough is used (about 28 rounds).
• Sprinkle the cornstarch over the berry mixture and toss to combine. Pour the berry mixture into the crust and spread into an even layer. Dot the top with the butter pieces. Brush the border of the dough lightly with the egg wash. Place the rounds around the border of the pie plate, overlapping them slightly and using the egg wash as an adhesive when necessary. There will be empty space in the center. Crimp the edge of the pie. Brush the entire crust with the egg wash and sprinkle with the turbinado sugar.
• Put the pie plate on a baking sheet and bake until the center is set and the crust is golden brown, 45 to 50 minutes. Put on a wire rack to cool completely. Serve at room temperature.

STRAWBERRY BLACK TIE PIE

Steps:

• melt cc chips and 1/2 c whipping cream in micro wave till blended at 30 sec cooking stir let cool and stir so on and so n till sreadable
• take animal cookies almonds and melted butter mix all together and press in pie dish till covering bottom and sides
• preheat oven to 350
• now spread you chocolate frosting on bottom and sides of cookie crust pour in the sliced strawberrys set aside
• mix soften cc and white sugar at med speed til smooth add eggs and vanila pour on top of strawberrys bake for 25 min or til middle is set
• let cool at least 2 hoursspread whipped topping on top take the other 1/2 cup mix in the powdered sugar and coco mix till blended and decorate the tops as desired

OUTRAGEOUS STRAWBERRY PIE

Steps:

• In medium bowl, pour boiling water on gelatin; stir until gelatin is dissolved. Stir in yogurt until melted and smooth. Cover; refrigerate about 1 hour 30 minutes or until thickened but not set.
• Meanwhile, heat oven to 350°F. Place cereal and pretzels in food-storage plastic bag; crush with rolling pin to make 1 1/2 cups. In small bowl, stir crushed cereal mixture and melted butter until well mixed. Press mixture firmly in bottom of ungreased 9-inch glass pie plate. Bake about 10 minutes or until crust is light golden brown. Set aside to cool.
• Beat gelatin mixture with electric mixer on high speed 7 to 8 minutes or until doubled in volume. Fold in sliced strawberries; pour over crust. Cover; refrigerate at least 1 hour or until firm.
• To serve, cut pie into wedges. Top with whipped topping and strawberry halves. Refrigerate any remaining pie.

FROZEN STRAWBERRY PIE

Steps:

• For the crust: Preheat the oven to 350 degrees F. Butter the bottom and sides of a 10-inch pie dish and set side.
• In a medium bowl, combine the graham cracker crumbs, granulated sugar, ginger and melted butter. The texture should resemble wet sand. Press the crumbs into an even layer in the bottom and up the sides of the pie dish. Use the bottom of a measuring cup or glass to pack the bottom crust firmly. Bake until the crust firms up and browns lightly, 10 to 12 minutes. Remove from the oven and set aside on a rack to cool completely.
• For the filling: In the bowl of an electric mixer fitted with the whisk attachment, whip the heavy cream to stiff peaks. Transfer to a medium bowl and refrigerate.
• In the same mixing bowl of the electric mixer fitted with the paddle attachment, beat the cream cheese on medium speed until smooth. Slowly pour in the condensed milk and continue to mix until incorporated and smooth. Add the lemon zest and juice and salt and beat on medium-high speed until combined, 1 to 2 minutes. If necessary, transfer the mixture to a large bowl to allow for the whipped cream. Use a rubber spatula to fold the raspberries into the filling mix, then fold in the whipped cream.
• To assemble: Spoon the filling into the completely cooled crust. Freeze the pie for at least 6 hours, up to 12 hours.
• For the topping: In a medium bowl, toss the strawberries with the brown sugar and vinegar. Remove the pie from the freezer, top with the strawberry mixture and serve.

STRAWBERRY BLACK BOTTOM PIE

Steps:

• Heat the half and half in saucepan over medium heat.
• Blend in chocolate chips until smooth.
• Remove from heat and beat in egg yolks, 1 at a time.
• Cook 1 to 2 minutes, stirring constantly.
• Cool slightly and pour into prepared crust.
• Chill until set.
• In a blender or food processor, puree 2 cups strawberries with the lemon juice.
• Sprinkle the gelatin packet over the water and allow soften for 1 minute; add to strawberry puree.
• Chill mixture until partially congealed, approximately 10 minutes.
• With electric mixer, beat egg whites, gradually adding sugar, until soft peaks form.
• Fold berry mixture into egg whites and pour over chocolate.
• Chill until set.
• Before serving garnish with additional strawberry halves.
• The cooking time is the recommended minimum chilling time.

BLACK BOTTOM STRAWBERRY CREAM PIE

Steps:

• Heat oven to 450°F Make pie crust as directed on box for One-Crust Baked Shell using 9-inch glass pie pan. Bake 9 to 11 minutes or until lightly browned. Cool completely, about 15 minutes.
• Spread hot fudge topping in bottom of cooled baked shell. Refrigerate 1 hour.
• In small bowl, beat cream cheese and powdered sugar with electric mixer on medium speed until smooth. Carefully spread over chocolate layer in shell.
• In medium bowl, gently mix strawberries and pie glaze. Spoon evenly over cream cheese layer. Refrigerate until firm, about 1 hour.
• Just before serving, pipe or spoon whipped cream around edge of pie. Store in refrigerator.

STRAWBERRY RASPBERRY PIE

Steps:

• In a bowl, combine flour and confectioners' sugar; cut in butter until crumbly. Press onto the bottom and up the sides of an ungreased 9-in. pie plate. Bake at 350° for 18-22 minutes or until edges are golden brown. Cool on a wire rack., In a saucepan, combine sugar and cornstarch. Stir in water until smooth; stir in corn syrup. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in gelatin and vanilla until gelatin is dissolved. Cool to room temperature, about 30 minutes., Add the raspberries, gently stir to coat. Spoon into crust. Refrigerate until set, about 3 hours.