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August 26, 2013

Fresh Strawberry Cream Pie

Here's great recipe that takes advantage of seasonal fruit-originally posted on 8/20/10, it's definitely worth sharing again!

3/4c. Flour
6 Tbsp. Butter
1/3c. Pecans, finely chopped
3 Tbsp. Brown Sugar
1c. Heavy whipping cream
1 Tbsp. Sugar
1c. Cold milk
1 pkg. Vanilla Instant Pudding mix (4 serving size)
1-2c. Fresh Strawberries, sliced.
(the recipe calls for 1 cup of berries, but I always use 2)
3 drops Red food coloring

Preheat oven to 425 Degrees.
Combine the flour, butter, pecans, and brown sugar in a bowl. Mix until crumbly and moistened in appearance. Press into a 9" pie dish.

 Bake crust for 10 minutes, remove from oven and cool completely. (To keep the crust from shrinking during baking, place another pie dish on top of the crumb crust before baking. Remove after the crust has cooled for about 10 min.)
In a large mixing bowl combine the pudding mix and milk.  Whisk until the pudding powder is completely dissolved.  Let stand 5 minutes to thicken. Add food coloring.
Whip the cream and sugar together until the cream forms thick peaks 
(I whip the cream until it appears almost dry). 
Gently stir the whipped cream into the pudding mix, add strawberries and pour into the prepared pie crust.

Chill for 3 hours or until firm.  Garnish with additional berries and enjoy!


the thrifty ba said...

im on dessert duty for sunday dinner-i might just have to try this!

Cathy said...

That looks delicious! I'm looking forward to great recipes. I'm a new follower from blog frog!

Anonymous said...

I am definately trying this one. My hubby loves deserts and this just looks sooo good!

Thanks for sharing :)

Anonymous said...

My adult children and I are still talking about this pie. I made my own pastry crust for the pie, but used the filling recipe as per directions. What a wonderful treat. Sure to be a new family favorite.