strawberry pie

Make For Your Valentine

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Frozen Strawberry Yogurt Pie

Crust

  • 1 cup graham cracker crumbs
  • 1 cup ground pretzels
  • 1 cup sugar
  • ½ cup butter, melted

Filling

  • 2 ½ cups chopped fresh strawberries
  • 1 cup sugar
  • 1 tablespoon finely chopped fresh thyme leaves
  • 1 (8 ounce) package cream cheese, softened
  • 1 (16 ounce) container vanilla yogurt
  • ½ cup confectioners’ sugar
  • 1 (8-ounce) container frozen nondairy whipped topping, thawed

Garnish: fresh strawberries, fresh thyme

Spray a 10 inch springform pan with nonstick baking spray with flour, line bottom with parchment paper, and spray with nonstick baking spray with flour. Set aside. FOR CRUST: in a large bowl, combine graham cracker crumbs, pretzels and sugar. Add melted butter, stirring to combine. Using the bottom of a measure cup press mixture into bottom of prepared pan. Place pan in freezer while preparing filling. FOR FILING: In the work bowl of a food processor, combine strawberries sugar and

Thyme. Pulse until smooth. In another large bowl, beat cream cheese at high speed with an electric mixer until creamy, approximately 3 minutes. Add yogurt and confectioners’ sugar, beating until smooth. Add strawberry mixture to yogurt mixture, beating to combine. Add whipped topping, beating until smooth. Spoon mixture into prepared crust. Freeze 4 hours. Remove bottom and sides of pan. Garnish with strawberries and thyme, if desired. Cover, and freeze up to 1 week.

Tested in the THASC kitchen. Photo by THASC.

THASC is a unique small American business producing cards and other promotional products.

www.thasc.com

Summer Pies

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Pies In A JarPies In A Jar

For The Crust

  • One double pastry pie crust
  • ½ pint wide mouth canning jars

Strawberry Pie filling:

  • 2 cups water
  • 1 cup sugar
  • 2 rounded tbsp. cornstarch
  • 1 (3 oz.) box strawberry gelatin
  • 1 lb. fresh strawberries, stemmed, hulled and sliced, plus extra for garnish
  • Sanding sugar, optional

To make the pie filling: Boil water, sugar and cornstarch in a saucepan over high heat. Add gelatin, reduce heat to medium, and stir until the mixture thickens. Let cool until warm but not hot. Add the strawberries to the glaze when it is warm but not set. Pour the strawberry mixture on top of eggnog mixture into baked pie crust. Chill for at least 2 hours, or until fully set and chilled.

To Prepare: Wash and dry jars before using. Roll out pie dough slightly thinner than you would for a regular pie. Cut into pieces and press into jars three fourths of the way up the sides of the jar. Spoon in pie filling until the jar is three –fourths full. Use a canning jar lid as a template for the diameter of the top crust. Make decorative cut-outs using tiny cookie cutters, if desired. Place the dough circles over jars, gently pressing dough in the center and on the sides. Add cut-out dough pieces. Sprinkle with sanding sugar if desired. Pies may be frozen with lids on for later use.

For Fresh Baking: Place jars on baking sheets and bake 375 F. for 45 minutes. Cover jars loosely with aluminum foil if the tops brown too quickly. You want to be sure the bottom crust bakes thoroughly. Allow jars to cool to the touch before serving.

To Bake from Frozen: Place frozen jars on baking sheets. Remove lids. Bake 350 F. for 1 hour. Allow jars to cool to touch before serving.

Make about 12 pie Jars, depending on thickness of crust.

Tested in the THASC kitchen. Photo by THASC.

THASC is a unique small American business producing cards and other promotional products.

www.thasc.com

Count Down To The 4th Of July

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Strawberry Eggnog PieStrawberry Eggnog Pie

Ingredients:

  • One 9-inch baked pastry pie crust
  • 1 tsp. unflavored gelatin
  • 2 tbsp. cold water
  • ¾ cup milk, scalded
  • 2 tbsp. cornstarch
  • ½ cup sugar
  • ½ tsp. salt
  • ¼ cup milk
  • 3 large egg yolks, beaten
  • 1 tbsp. butter
  • 1 cup whipped cream
  • 1 tbsp. vanilla extract

Strawberry Pie filling:

  • 2 cups water
  • 1 cup sugar
  • 2 rounded tbsp. cornstarch
  • 1 (3 oz.) box strawberry gelatin
  • 1 lb. fresh strawberries, stemmed, hulled and sliced, plus extra for garnish

Place gelatin in a small bowl and add cold water. Scald the milk over low heat, stirring continuously, until bubbles form around the edges. Set aside. Mix together cornstarch, sugar and salt; add ¼ cup scalded milk, beaten egg yolks, butter, gelatin and cornstarch mixture in a saucepan and cook over low heat until thick. Let cool. Fold in whipped cream and vanilla. Pour into pie crust and let set in refrigerator, at least 4 hours.

To make the pie filling: Boil water, sugar and cornstarch in a saucepan over high heat. Add gelatin, reduce heat to medium, and stir until the mixture thickens. Let cool until warm but not hot. Add the strawberries to the glaze when it is warm but not set. Pour the strawberry mixture on top of eggnog mixture into baked pie crust. Chill for at least 2 hours, or until fully set and chilled.

Tested in the THASC kitchen. Photo by THASC.

THASC is a unique small American business producing cards and other promotional products.

www.thasc.com