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Classic Strawberry Pie
Classic Strawberry PieYield: 8 servings
1 package (3.4 ounces) instant vanilla pudding mix
1 cup skim milk
9-inch graham cracker pie crust:
1 1/4 cups graham cracker crumbs
1/4 cup sugar
1/3 cup melted margarine or butter
2 pint baskets California strawberries, stemmed
Powdered sugar, for dusting
Graham Cracker Crust
Heat oven to 375 degrees. In bowl mix 1 1/4 cups graham cracker crumbs with 1/4 cup sugar and 1/3 cup melted margarine
or butter until thoroughly blended. Press crumb mixture firmly onto bottom and side of 9-inch pie plate. Bake in center of
oven about 8 minutes until lightly brown, cool.
In bowl, whisk pudding mix and milk 2 minutes; chill 30 minutes. Spread pudding evenly in piecrust. Cover top of pie with
strawberries, pointed ends up. Dust lightly with powdered sugar.
Nutritional Information per serving: 239 calories; 8 g fat; 1 mg cholesterol; 247 mg sodium; 41 g carbohydrate; 3 g fiber;
3 g protein
Source: California Strawberry Commission
more Strawberry Recipes
Blueberry Pie
Yields: 1 pie - 6 servings
Bigger Pie picture1 double 9 inch pie shell
4 to 5 cups fresh or frozen blueberries
1/4 cup corn starch
2 tablespoons flour
1 1/4 cups sugar
2 drops vanilla extract
1 tablespoon lemon juice
1 tablespoon unsalted butter
egg wash (1 egg with a pinch of salt) for glazing
Preheat oven to 425 F.
Line a 9-inch pie pan with pastry dough (more).
In a large bowl, toss the blueberries, corn starch, flour, sugar, vanilla extract and lemon juice. Spoon or mound into
pie shell. Dot with the unsalted butter. Wet pie edges with a bit of water (more). Roll remaining pastry to fit top of pie.
Place on pie and press securely onto fruit and edges to seal. Trim edges and crimp. Cut slits for steam to escape. Brush top
of pastry with egg wash.
Place pie on baking sheets and place on lowest rack in oven. Bake for 20 minutes, reduce heat to 375 F. and bake until
juices begin to bubble through steam slits (about 35 to 45 minutes). Cool for 1 hour before serving.
Banana Coconut Cream Pie
Serves 8
1 (6-ounce) pie crust
3 tablespoons cornstarch
1 1/3 cups water
1 (14-ounce) can Eagle® Brand Sweetened Condensed Milk (NOT evaporated milk)
3 egg yolks, beaten
2 tablespoons margarine or butter
1 teaspoon vanilla extract
1/2 cup flaked coconut, toasted
2 medium bananas
Lemon juice from concentrate
Whipped cream, whipped
In heavy saucepan, dissolve cornstarch in water; stir in Eagle® Brand and egg yolks. Cook and stir until thickened and
bubbly. Remove from heat; add margarine and vanilla. Cool slightly.
Fold in coconut. Slice bananas; dip in lemon juice and drain. Arrange on bottom of pie crust. Pour filling over bananas;
cover.
Chill 4 hours or until set. Top with whipped cream. Garnish with toasted coconut and sliced bananas if desired. Refrigerate
leftovers.
Banana Chocolate Cream Pie recipe
Ingredients:
3 bananas, sliced and divided.
2 egg yolks, beaten.
1 prepared eight-inch graham cracker pie crust.
2 cups of milk.
¾ cup of sugar.
½ cup of whipping cream.
¼ cup of cornstarch.
¼ cup and 1 tablespoon of cocoa powder.
1 teaspoon of vanilla extract.
¼ teaspoon of salt.
Preparation Instructions:
Mix the sugar, cornstarch, ¼ cup of cocoa and salt in top of a double boiler.
Blend in ½ cup of the milk and egg yolks; then stir until smooth.
Stir in the remaining milk.
Cook the cocoa mixture over boiling water, constantly stirring, until thickened (5-6 mins).
Remove from heat, then stir in vanilla and allow to cool slightly.
Arrange a third of the slices of banana in the pie crust.
Spoon half of the chocolate mixture over top of bananas.
Repeat layering; cover loosely.
Place in your refrigerator for 15-20 mins.
Beat the cream with an electric mixer at high speed until soft peaks form.
Top each serving with whipped cream.
Garnish with remaining banana slices and cocoa.
Serve.
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