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Strawberry Cream Pie | Can't Stay Out of the Kitchen | this outrageous #StrawberryCreamPie #recipe will knock your socks off! It uses only 5 ingredients and is easy enough to make even for beginners. Wow your company, friends or family with this amazing #dessert. #pie #StrawberryPie #strawberries, #EasyStrawberryPie #5IngredientRecipe #StrawberryDessert #BestStrawberryPie #BestStrawberryCreamPie #holiday #HolidayDessert #ValentinesDay #Christmas #MothersDay

Strawberry Cream Pie

Teresa Ambra
Strawberry Cream Pie is absolutely awesome! This lovely pie uses fresh and cooked strawberries in a baked pie shell. Then everything is topped with Cool Whip! This dessert only uses 5 ingredients so it's easy enough for even beginners to make. It's one of the most mouthwatering desserts I've ever made. Every time I serve it, my guests can't stop raving over this luscious pie. If you want to wow your company, family or friends, this delectable dessert will do it. It's the perfect dessert for Fourth of July, Valentine's Day or even Christmas.
4 from 1 vote
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Course Dessert, Pies
Cuisine American
Servings 8
Calories 178 kcal

Equipment

  • 1 8-inch pie plate
  • measuring cups
  • measuring spoons
  • 1 sharp knife to cut strawberries
  • 1 small sauce pan
  • 1 potato masher

Ingredients
  

  • 1 8-inch plain baked pastry shell or Homemade Pie Crust
  • 1 lb. strawberries divided use
  • 3 tbsp. cornstarch aluminum free preferred
  • 1 cup granulated sugar
  • 8 oz. container cool whip or other non-dairy whipped topping
  • reserved strawberries for garnish, if desired

Instructions
 

  • Wash and slice strawberries.
  • Reserve half of the berries; place them in baked pie shell.
  • Mash remaining berries, bring to boiling over low to medium heat.
  • Mix granulated sugar and cornstarch thoroughly so no lumps remain.
  • Add sugar mixture to strawberries in saucepan.
  • Cook slowly over low to low-medium heat for 10-12 minutes or so, until mixture thickens.
  • Cook slowly and stir continuously so the mixture doesn’t scorch or stick to the bottom of the saucepan.
  • Remove from heat.
  • Cool.
  • Pour over uncooked berries placed in cooked pie shell.
  • Refrigerate until cold, several hours or overnight.
  • Top with Cool Whip.
  • If desired, place some nice reserved berries on top.

Notes

NOTE: This recipe requires an 8-inch pie shell. It is not enough filling for a 9-or 10-inch or deep dish pie plate.
 
NOTE: Preparation time does not include making or baking pie shell.
 
NOTE: While I have used frozen berries for this pie, if you want to decorate the top you really need fresh strawberries.
 
NOTE: I have placed the pan of cooked strawberries in the freezer to cool to speed up the process.
 
NOTE: Prick unbaked pie shell with a fork on bottom and sides of pie to prevent shrinking while baking.
 
NOTE: The amount of filling is only enough for a small 8-inch pie plate. If you have a deep dish pie plate, you may need to increase the recipe and make 1 1/2 or even 2 batches to fill that size pie plate.
 
NOTE: Because this pie has fresh strawberries, it really needs to be used up in about 3 days.
 
© Can’t Stay Out of the Kitchen
[nutrition-label]

Nutrition

Calories: 178kcalCarbohydrates: 41gProtein: 1gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.4gCholesterol: 5mgSodium: 22mgPotassium: 118mgFiber: 1gSugar: 32gVitamin A: 56IUVitamin C: 33mgCalcium: 40mgIron: 0.3mg
Keyword dessert, pie, strawberries
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