Fresh Strawberry Pie - Icebox Pie Recipes???

[tomboy]

Anybody heard of Strawns' in Shreveport? Man, they have the best fresh strawberry pie ever! But, they also guard the secret recipe like nobody's business.

Does anybody have a great recipe for fresh strawberry pie?

Thanks in advance!

Shel

[RebeccaT]

Is the pie you are looking for an icebox pie (which I associate with creamy custard fillings... I could be wrong, though) or more of a whole fruit pie?

I have a fantastic strawberry-rhubarb pie recipe, I can post if you are interested.

[Husker]

This may not be what you are looking for but it is my favorite strawberry pie.

White Chocolate Berry Pie
5 squares (1 oz each) white baking chocolate, divided
2 T milk
1 package (3 oz) cream cheese, softened
1/3 cup confectioners sugar
1 teaspoon grated orange peel
1 cup whipping cream, whipped
1 graham cracker crust (9 inches)
2 cups sliced fresh strawberries

In a microwave, melt four squares of chocolate with milk. Cool to room temp. Meanwhile, beat cream cheese and sugar until smooth. Beat in orange peel and melted chocolate. Fold in whipped cream. Spread into crust. Arrange strawberries on top. Melt remaining chocolate; drizzle over berries. Refrigerate for at least 1 hour. Store in refrigerator.

You could lighten it up pretty easy. And the orange peel is a must.

[tomboy]

Originally posted by RebeccaT
Is the pie you are looking for an icebox pie (which I associate with creamy custard fillings... I could be wrong, though) or more of a whole fruit pie?

I have a fantastic strawberry-rhubarb pie recipe, I can post if you are interested.

My yankee father would love you forever if you post that rhubarb pie recipe. Thanks bunches!!!

I guess what I'm talking about is a glazed fresh fruit pie in a baked shell and the icebox part comes in b/c you put whipped cream on top and you have to store it in the fridge. I know Strawn's is also famous for their coconut cream and chocolate pies, as well as, their peach pie. They just clump them all into the catagory of "icebox".

Thanks, y'all! You're the best!!!

Shel

P.S. Husker, I'm a CU Buffs fan myself, but I won't hold that NE thing against you. :D

[Husker]

tomboy,
I was more worried about you being a Longhorn fan. Go Big 12.

[sneezles]

There's this one:

Fresh Strawberry Pie
2 cups Sugar
6 tablespoons Cornstarch
1 package Strawberry jello, small
2 cups Water
4 pints Strawberries, hulled
2 9" baked pie shells
Cook sugar, cornstarch, jello and water until thick; cool. Place whole berries in cool, baked pie shells. Pour sauce over berries and refrigerate.
Serve with lightly sweetened whipped cream.

And this one:

Fresh Strawberry Pie

1 cup sugar
1 pound strawberries, washed, hulled, and sliced
1/4 cup water
1 tablespoon butter
2 tablespoons plus 1 teaspoon cornstarch

Combine sugar and strawberries; let stand for a few hours, until juicy. Drain juices off; transfer to saucepan, and bring to a boil. Mix together the water, butter, and cornstarch. Add to the strawberry juice mixture; continue cooking, covered, over low heat for 2 minutes. Cool slightly and stir in strawberries. Pour into baked pie shell; chill thoroughly. Top with whipped cream topping or purchased whipped topping. Keep leftovers covered, in refrigerator.
Source: "Peter Christian's Recipes"

And this one:

Fresh Strawberry Pie

1 cup sugar
4 tablespoons cornstarch
1 cup water
2 tablespoons white Karo syrup
3 heaping tablespoons strawberry Jello
1 1/2 pint fresh strawberries. sliced
1 9-inch pie crust
Whipped cream or Cool Whip

In a small saucepan, mix sugar, cornstarch, water and Karo and heat, stirring constantly, until it thickens. Add Jello and stir until dissolved. Remove from heat and let the mixture cool a bit. Blend with strawberries and pour into pie crust. Chill until set. Top with whipped cream or Cool Whip.


And yet another:

Fresh-Strawberry Glace Pie


Source: The New McCall's Cookbook
Makes 6-8 servings

1 Pie shell, 9", baked

GLAZE
1 pt Strawberries
1 cup Sugar, granulated
2 1/2 tbsp Cornstarch
1 tbsp Butter, unsalted

FILLING
2 pt Strawberries
2 tbsp Orange juice
1 cup Heavy cream; whipped
2 tbsp Sugar, confectioners

Prepare and bake pie shell; let cool.

GLAZE:
Wash strawberries gently in cold water. Drain; hull. In medium saucepan, crush strawberries with potato masher. Combine sugar and cornstarch; stir into crushed strawberries. Add 1/2 cup water. Over low heat, stirring constantly, bring to boiling. Mixture will be thickened and translucent. Strain; add butter. Cool.

FILLING:
Wash strawberries gently in cold water. Drain; hull. Measure 3 cups; reserve rest for garnish. In medium bowl, gently toss strawberries with Cointreau; let stand about 30 minutes. Then arrange in baked pie shell. Pour cooled glaze over strawberries. Refrigerate until well chilled--about 2 hours.

Just before serving, whip cream until stiff; fold in confectioners' sugar. To serve, garnish pie with reserved strawberries and whipped cream.

Variation
Strawberry Devonshire Glace Pie:
Combine 1 package (3 oz) soft cream cheese with 1 tablespoon light cream. Spread over bottom of cooled pie shell before adding strawberries.

[tomboy]

Goodness! If those don't do the trick, nothing will!!! Thanks bunches!!!

Shel

[tomboy]

Originally posted by Husker
tomboy,
I was more worried about you being a Longhorn fan. Go Big 12.

Longhorns are okay. It's those Aggies that drive me nuts!!! lol

BTW, my hubby graduated from Papillion High School if that means anything to ya!

[RebeccaT]

Originally posted by tomboy


My yankee father would love you forever if you post that rhubarb pie recipe. Thanks bunches!!!



Here you go! It's a winner!

LATTICE-TOPPED STRAWBERRY-RHUBARB PIE
This is a pretty pie, with the perfect combination of strawberries, rhubarb and cinnamon, and a delicate, flaky crust.

For crust
3 cups all purpose flour
2 1/2 teaspoons sugar
3/4 teaspoon salt
2/3 cup chilled solid vegetable shortening, cut into pieces
1/2 cup plus 2 tablespoons (1 1/4 sticks) chilled unsalted butter, cut into pieces
10 tablespoons (about) ice water

For filling
3 1/2 cups 1/2-inch-thick slices trimmed rhubarb (1 1/2 pounds untrimmed)
1 16-ounce container strawberries, hulled, halved (about 3 1/2 cups)
1/2 cup (packed) golden brown sugar
1/2 cup sugar
1/4 cup cornstarch
1 teaspoon ground cinnamon
1/4 teaspoon salt

1 large egg yolk beaten to blend with 1 teaspoon water (for glaze)

Make crust:
Combine flour, sugar and salt in processor. Using on/off turns, cut in shortening and butter until coarse meal forms. Blend in enough ice water 2 tablespoons at a time to form moist clumps. Gather dough into ball; cut in half. Flatten each half into disk. Wrap separately in plastic; refrigerate until firm, about 1 hour. (Can be made 1 day ahead. Keep chilled. Let dough soften slightly at room temperature before rolling.)

Make filling:
Preheat oven to 400°F. Combine first 7 ingredients in large bowl. Toss gently to blend.

Roll out 1 dough disk on floured work surface to 13-inch round. Transfer to 9-inch-diameter flass pie dish. Trim excess dough, leaving 3/4-inch overhang.

Roll out second dough disk on lightly floured surface to 13-inch round. Cut into fourteen 1/2-inch-wide strips. Spoon filling into crust. Arrange 7 dough strips atop filling, spacing evenly. Form lattice by placing remaining dough strips in opposite direction atop filling. Trim ends of dough strips even with overhang of bottom crust. Fold strip ends and overhang under, pressing to seal. Crimp edges decoratively.

Brush glaze over crust. transfer pie to baking sheet. Bake 20 minutes. Reduce oven temperature to 350°F. Bake pie until golden and filling thickens, about 1 hour 25 minutes. Transfer pie to rack and cool completely.

Serves 8.

Bon Appétit
April 1997

[cniles]

Rebecca that sounds heavenly!!!!! Now I have to go in search of rhubarb!!!

[Linda in MO]

I created this pie by combining the strawberry filling recipe from CL's Glazed Strawberry Pie (which I'll also post) and my lightened version of an oatmeal crust recipe from Country Woman magazine.

* Exported from MasterCook *

Glazed Fresh Strawberry Pie

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Cake or Pie Dessert
Low-Fat

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Oatmeal Crust:
3/4 cup all-purpose flour
1/2 cup quick-cooking oats
2 T. finely chopped toasted pecans
2 T. packed light brown sugar or white sugar
1/8 t. salt or crushed kosher salt
1/3 cup unsalted butter, melted
Filling:
2 cups quartered ripe strawberries
1/2 cup water
2/3 cup sugar
2 tablespoons cornstarch
1 tablespoon fresh lemon juice
6 cups ripe strawberries (quartered if large, cut
in half if medium-size, left whole if
small), approx.
Light Cool Whip

1. Preheat oven to 400 degrees.

2. To prepare crust, combine flour, oats, pecans, sugar, and salt. Stir in melted butter until blended. Pour into a 9 inch pie plate (can spray with Pam first, if desired). Press onto the bottom and up the sides. Bake for 12-15 minutes or until lightly browned. Cool on a wire rack.

3. To prepare filling, thoroughly mash 2 cups strawberries with a potato masher. Combine mashed strawberries and water in a small saucepan; bring to a boil, and cook 5 minutes, stirring occasionally. Press the strawberry mixture through a sieve into a bowl, and reserve 1 cup strawberry liquid (add enough water to measure 1 cup, if necessary). Discard pulp.

4. Combine 2/3 cup sugar and cornstarch in a pan; add strawberry liquid, stirring well with a whisk. Bring to a boil; cook 1 minute, STIRRING CONSTANTLY. Reduce heat, and cook 2 minutes. Remove from heat; stir in lemon juice.

5. Pour a layer of strawberries in the bottom of the crust. Spoon about one-third of sauce over the strawberries. Arrange the remaining strawberries on top, and spoon the remaining sauce over the strawberries. (NOTE: Next time I think I'll just try mixing all the strawberries with the glaze and then pouring it into the pie shell.) Chill for at least 3 hours. Serve with whipped topping.

Yield: 6-8 servings


* Exported from MasterCook *

Fresh Strawberry Pie

Recipe By :Cooking Light Magazine. April 2000. Page: 196.
Serving Size : 8 Preparation Time :0:00
Categories : Fruit Dessert, Low-Fat, Pie

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Crust:
50 reduced fat nilla wafer
1/4 cup butter or margarine -- melted
2 tablespoons sugar
1 teaspoon grated orange rind
Cooking spray
Filling:
2 cups strawberries -- ripe
1/2 cup water
2/3 cup sugar
2 tablespoons cornstarch
1 tablespoon fresh lemon juice
6 cups strawberries -- small ripe
1/2 cup frozen reduced-calorie whipped topping -- thawed and divided

1. Preheat oven to 350 degrees.

2. To prepare crust, place wafers in a food processor, and process until finely ground. Add butter, 2 tablespoons sugar, and orange rind, and pulse 10 times or just until wafers are moist. Press into bottom and up sides of a 9-inch pie plate coated with cooking spray. Bake at 350 degrees for 15 minutes; cool on a wire rack.

3. To prepare filling, mash 2 cups strawberries with a potato masher. Combine mashed strawberries and water in a small saucepan; bring to a boil, and cook 5 minutes, stirring occasionally. Press the strawberry mixture through a sieve into a bowl, and reserve 1 cup strawberry liquid (add enough water to measure 1 cup, if necessary). Discard pulp.

4. Combine 2/3 cup sugar and cornstarch in a pan; add strawberry liquid, stirring well with a whisk. Bring to a boil; cook 1 minute, stirring constantly. Reduce heat, and cook 2 minutes. Remove from heat; stir in lemon juice.

5. Arrange a layer of small strawberries, stem sides down, in the crust. Spoon about one-third of sauce over the strawberries. Arrange the remaining strawberries on top, and spoon the remaining sauce over the strawberries. Chill for at least 3 hours. Serve with whipped topping. Yield:
8 servings (serving size: 1 wedge and 1 tablespoon whipped topping).

NOTES : This is an easy recipe to make when you have a bucket of freshly picked berries. And it seems that this pie tastes more like a strawberry than the berry itself. The berries used to make the glaze can be any size, as they're macerated and pureed. But the berries piled in the pie itself should be small--the smaller the better, in fact.

[Jazzmatazz49]

Tomboy, have you tried to get the recipe for Strawn's pie? I live a few minutes from Shreveport and love that pie! I'm going to see if there is someone with the recipe, and if so will post it. But you know how those recipes are...they always leave out one key ingredient or technique!

[aggie94]

Originally posted by tomboy
Longhorns are okay. It's those Aggies that drive me nuts!!! lol

Hey now!!!! :eek:

;)

[tomboy]

I just knew there'd one Aggie in the bunch. Y'all are freakin' everywhere!!! You can't throw a stick in my neighborhood without hitting a marron car. rofl

Thanks for the recipes; especially that rhubarb one. My dad is gonna love ya forever. I swear, y'all are just the sweetest!!!

I haven't tried directly for the Strawn's recipe, but I've searched and searched the web. I found many articles/requests from people in the area newspaper for the recipe, but they've had no luck.

Shel

[aggie94]

Originally posted by tomboy
I just knew there'd one Aggie in the bunch. Y'all are freakin' everywhere!!! You can't throw a stick in my neighborhood without hitting a marron car. rofl

Yeah, you can imagine how I felt living in Austin for a year and a half, surrounded by burnt orange. <shudder> ;)

[Husker]

I just want to know the day after Thanksgiving if the table cloth at your house is Red and White or Gold and Black?

Looks like you should have enough pies to get you through until Thanksgiving, maybe you'll find something that is even better, if that is possible. I am looking forward to getting a hold of some ruhbarb and try a few myself.

[tomboy]

Originally posted by Husker
I just want to know the day after Thanksgiving if the table cloth at your house is Red and White or Gold and Black?

Are you kidding? I'm not even allowed to drink Big Red around here and it's my favorite drink!!!

Shel

[Veronica]

Originally posted by Linda in MO
I created this pie by combining the strawberry filling recipe from CL's Glazed Strawberry Pie (which I'll also post) and my lightened version of an oatmeal crust recipe from Country Woman magazine. Linda - Thank you so much for posting your delicious strawberry pie recipe. I made it for Father's Day, and it was a huge hit. The oatmeal crust was outstanding. Thanks again for posting! --Veronica

[Linda in MO]

Originally posted by Veronica
Linda - Thank you so much for posting your delicious strawberry pie recipe. I made it for Father's Day, and it was a huge hit. The oatmeal crust was outstanding. Thanks again for posting! --Veronica
:) You just made my day! :)