Old-Fashioned Strawberry Pie
Recipe provided courtesy of Taste of Home magazine. Find more great recipes at
I’ve been cooking since I was a girl and I especially enjoy making fresh, fruity desserts like this. It’s wonderful and light for warm weather or after a large meal. A must when fresh berries are in season!!
Erica Cooper Elk River, Minnesota
Old-Fashioned Strawberry Pie Recipe
Old-Fashioned Strawberry Pie
1 sheet refrigerated pie pasty
1 package (3 oz.) cook-and-serve vanilla pudding mix
1 ½ cups water
1 tsp. lemon juice
1 package (.3 oz.) sugar-free strawberry gelatin
½ cup boiling water
4 cups sliced fresh strawberries
3 oz. reduced-fat cream cheese
2 cups reduced-fat whipping topping, divided
1 tsp. vanilla
8 fresh strawberries
On a lightly floured surface, unroll pastry. Transfer to a 9 inch pie plate. Trim pastry to ½ inch beyond edge of plate; flute edges. Line unpricked pastry with a double thickness of heavy-duty foil. Bake at 450 F. for 8 minutes. Remove foil; bake 5-7 minutes longer or until lightly browned. Cool on wire rack.
In a small saucepan, combine pudding mix, water and lemon juice. Cook and stir over medium heat until mixture come to a boil. Cook and stir 1-2 minutes longer or until thickened. Remove from the heat; set aside.
In a large bowl, dissolve gelatin in boiling water. Gradually stir in pudding. Cover and refrigerate for 30 minutes or until thickened. Fold in sliced strawberries. Transfer to crust.
For topping, in another bowl, beat cream cheese, ½ cup whipped topping and vanilla until smooth. Fold in remaining whipped topping. Cut a small hole in the corner of a pastry or plastic bag; insert a medium star tip. Fill with topping. Pipe topping around edges of pie; garnish with whole strawberries. Refrigerate for at least 1 hour. 8 servings
(Recipe for Old-Fashioned Strawberry Pie was on www.tasteofhome.com, 2014)
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