STRAWBERRY SHORTCAKE PIE RECIPE: HOW TO MAKE IT
??This fresh fruity pie doesn’t last long at our house. The crust is a nice variation from traditional pie crust. —Jackie Deibert, Klingerstown, PA
Provided by Taste of Home
Categories Desserts
Total Time 30 minutes
Prep Time 20 minutes
Cook Time 10 minutes
Yield 8 servings.
Number Of Ingredients 9
Steps:
- Place dry biscuit mix in a large bowl. Cut in butter until crumbly. Gradually add water, tossing with a fork until dough forms a ball. , Press onto the bottom and up the sides of an ungreased 9-in. deep-dish pie plate. Bake at 450° for 10-12 minutes or until golden brown. Cool on a wire rack. , Meanwhile, in a small saucepan, sprinkle gelatin over 1/2 cup cold water; let stand for 1 minute. Heat over low heat, stirring until gelatin is completely dissolved. , In a large saucepan, combine sugar and cornstarch. Stir in remaining 1-1/2 cups water until smooth. Bring to a boil. Cook and stir for 2 minutes or until thickened. Remove from the heat; stir in gelatin mixture., Transfer to a large bowl. Cool to room temperature. Add the strawberries; stir gently to coat. Spoon into crust. Refrigerate until set, about 4 hours. Refrigerate leftovers.
Nutrition Facts : Calories 319 calories, FatContent 11g fat (6g saturated fat), CholesterolContent 23mg cholesterol, SodiumContent 327mg sodium, CarbohydrateContent 54g carbohydrate (34g sugars, FiberContent 3g fiber), ProteinContent 4g protein.
SLAMMIN’ STRAWBERRY SHORTCAKE PIE RECIPE - PILLSBURY.COM
Refrigerated pie crust makes an easy base for this scrumptious strawberry dessert recipe that features layers of ladyfingers, vanilla pudding and fresh berries. From Stacey Boyd, Bake-Off® Monthly Challenge.
Provided by Pillsbury Kitchens
Total Time 1 hours 55 minutes
Prep Time 15 minutes
Yield 8
Number Of Ingredients 7
Steps:
- Heat oven to 450°F. Bake pie crust as directed on box for One-Crust Baked Shell using 9-inch glass pie plate. Cool completely, about 30 minutes.
- Make pudding as directed on box using 2 cups milk. Let stand to thicken slightly.
- Place half of the ladyfingers, cut sides down, on cooled pie crust. Spread half of the pudding over ladyfingers. Top with 1 cup of the sliced strawberries. Place remaining ladyfingers, cut sides down, over strawberries. Top with remaining pudding and remaining 1 cup sliced strawberries. Gently spread whipped topping evenly over top of pie. Refrigerate at least 1 hour until chilled before serving.
- Garnish with fresh strawberries. Cover and refrigerate any remaining pie.
Nutrition Facts : Calories 310 , CarbohydrateContent 43 g, CholesterolContent 10 mg, FatContent 2 1/2 , FiberContent 1 g, ProteinContent 4 g, SaturatedFatContent 8 g, ServingSize 1 Serving, SodiumContent 350 mg, SugarContent 21 g, TransFatContent 0 g
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