My apologies for the severe lack of new recipes for several weeks! I've been busy between working and baking cookies! But it's time to resume the good old blog, and a classic Strawberry Pie recipe seems to be fitting for this time of year. This is one my mom makes every spring and summer. We're having it on Easter, which is always a great way to round out the Easter dinner. Fresh strawberries...mmmm....just makes me excited for summer!
Fresh Strawberry Pie
(serves 8)
1 quart fresh strawberries
1 refrigerated pie crust
1 cup sugar
3 T. cornstarch
3/4 cup water
Reddi-whip
Arrange half of strawberries in baked pastry shell. Mash remaining berries and combine with sugar in a medium saucepan. Place saucepan over medium heat and bring to a boil, stirring frequently.
In a small bowl, whisk together cornstarch and water. Gradually stir cornstarch mixture into boiling strawberry mixture. Reduce heat and simmer mixture until thickened, about 10 minutes, stirring constantly. Pour mixture over berries in pastry shell. Chill for several hours before serving. Top with whipped cream.
Today's recipe is almost embarrassingly easy. Yet, people always go crazy for this pie! I made this several times in college since it was pretty difficult to bake anything ever, and my friends loved it. It's like taking a no-bake cookie and turning it into a frozen, creamy pie. It reminds me a little bit of an ice-cream cake...minus the cake part. This makes a great spring/summer dessert AND it's pretty inexpensive to make. I always decorate mine with some extra whipped cream and chocolate chips or Reese's pieces. Enjoy!
No-Bake Peanut Butter Pie
(serves 6-8)
1/3 cup peanut butter
1 (8 ounce) package frozen whipped topping, thawed
2 (4 ounce) packages single serve ready-made, fat free, chocolate pudding
1 prepared graham cracker pie crust (I use the Oreo crusts instead)
1/2 cup chocolate & peanut butter chips for garnish (optional, but recommended!!)
In a mixing bowl, combine pudding and peanut butter; stir until smooth. Fold in whipped topping; stir until completely blended.
Pour filling into pie crust. Freeze pie until firm. Top with optional chocolate & peanut butter chips. Partially thaw in refrigerator, for about 2 hours or so, before serving. You can store leftovers in the refrigerator or freezer.
