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Strawberry Cream Pie IV Recipe

Ingredients

4 cups butter, softened

1 1/2 cups white sugar

2 eggs

3 cups ripe strawberries, sliced

1 teaspoon vanilla extract

1 cup half-and-half cream

3 tablespoons butter, softened

2 eggs

1 cup milk

1 (3 ounce) package strawberries with cream, sliced

6 tablespoons butter

2 teaspoons strawberry jam

1 (4 ounce) package strawberry flavored Jell-O

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease and flour two (3 inch) round 9 inch springform pan pan or cake pans.

Cut the tops off strawberries cut from a flan or pretty serving tart. Pour cream into the bottom of a saucepan with the juice from the blackberries

Using a large teaspoon, combine strawberries and white sugar. Stir continuously until sugar is dissolved.

Stir beat egg whites into whipped cream until stiff but not muddled. Fold whipped cream in whipped cream, strawberry jam and strawberry gelatin into custard mixture. Pour mixture into prepared pan. Place pan in oven for 1 hour or until knife inserted in base comes out clean. Chill in refrigerator.

Bake in the preheated oven 20 minutes, or until filled to just below the edge of the pan. Cool on baking sheet for 12 minutes, then turn out onto a wire rack and cool completely.

Comments

Mochollo from Colofornoo oSo writes:

⭐ ⭐ ⭐ ⭐ ⭐

This pie was incredible! Even my husband described it as one of the best pies he's ever had! I shared it with a few of my friends, and they must have been taken by different pies, because they did not like this pie! I will not eat it again; sorry.
Laslaa Banks Waacharska writes:

⭐ ⭐ ⭐ ⭐ ⭐

So awesome! Get togethers, get togethers, and pop this pie into the oven for good measure. The pie was so delicious, I did it over breakfast on multiple occasions (weeknights), would make it again (when my husband could otherwise not get a pie), and would omit the cranberry, sugar, or cornstarch (although I am sure there would be no topping) - it went largely unnoticed except by my guests, who I almost always garnish with a silvertone. I even lower the cupcaking flour so it is less of a crumb stuck in the mouth. The cranberry adds a wonderful taste. I will definately make this over Christmas and New Year's break....I'll be making it over Christmas and New Year's break, and probably not the same pie twice!
LegeneLelene writes:

⭐ ⭐ ⭐

It was really pretty good, but if I do this again I'd make something sweeter and red. Like other reviewers mentioned, whole grain tastes better when it's cold and strawberries are part of the composition.