Pie is best served the day it is cut to prevent the fresh berries from leaking their juices, but will still taste great up to three days later. Remove the strawberry sauce from the heat, and allow it to cool. Once the mixture boils, cook it for 3 to 5 more minutes, or until it thickens and turns a deep red. Place a heaping ¼ cup of the puree mixture on the bottom of the pie crust, spreading with a spatula.Īrrange the halved berries in the pie plate on top of the puree, then pour the remaining puree mixture on top of the berries, covering them as evenly as possible.Ĭhill for at least 2 hours, or until ready to serve. Bring the mixture to a boil on low to medium heat, constantly stirring with a spatula to avoid scorching. While the filling is cooling, slice the remaining strawberries in half (small berries can be left whole if desired). Set aside to cool for about 5 minutes, whisking occasionally. Place crust mixture inside a deep dish 9' or 9.5' pie plate. (If you dont have a food processor, you can place them inside a ziplock bag and crush them with a rolling pin.) Add sugar and melted butter and pulse until just combined. Remove from heat and whisk in the vanilla extract. Finely grind crackers using a food processor. Place the pan over medium heat, whisking frequently, and cook until the mixture becomes thick and bubbly. Youre going to make a strawberry pie filling by cooking part of the strawberries with sugar and adding gelatin. In a bowl, combine flour, sugar and ground cinnamon pour in melted margarine and stir to form a crumble topping. In a medium saucepan, whisk together the strawberry puree, sugar, cornstarch, and water. Sprinkle dry strawberry gelatin over rhubarb. Place 1 ½ cups of the berries in a food processor and process until pureed. Add the boiling water to the gelatin mix and stir for 2 minutes, or until it’s completely dissolved. Chop the remaining strawberries and set aside. ![]() Slice a cup of strawberries and refrigerate them for later. Wash, dry, and remove the tops from the strawberries. How to Make No-Bake Strawberry Jello Pie. ![]() Slice remaining strawberries and set aside. Remove from the oven and allow to cool while you prepare the filling. Ingredients 2 pints fresh strawberries, hulled 2 tablespoons cornstarch 1-1/2 cups cold water 1 package (.3 ounce) sugar-free strawberry gelatin 3 tablespoons sugar 1 reduced-fat graham cracker crust (9 inches) 2 cups reduced-fat whipped topping Directions Set aside eight whole berries for garnish. Bake for 12 minutes or until lightly browned. Press the mixture into the bottom and up the sides of the prepared pie plate. Add the butter and stir until thoroughly combined. Place in a bowl with the flour, sugar, and salt. In a food processor, pulse the oats and the pecans until roughly pulverized – you are looking for small pieces of pecans and some larger pieces of oats. Lightly grease the bottom and sides of a 9-inch pie plate with butter.
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