Fluffy Strawberry Pie with Pretzel Crust

It's such a beautiful Easter Monday to enjoy the sunshine, even though it turned a bit colder.  Colorful tulips and Springtime colors make the day lovely.  I'm sipping some delicious Strawberry Dream White Tea from my dear friend, Marsha.  It is so good and perfect with the pie.

 

Royal Albert March teacup sets the colorful stage.

Author: Kitty, but recipe is adapted from Betty Crocker

Fluffy Strawberry Pie with Pretzel Crust

This is a perfect Springtime or Summertime dessert. I adapted the recipe slightly, and I hope you enjoy!

Ingredients

• Pretzel Crust
• 1 1/4 cups crushed pretzels
• 1/4 cup granulated sugar
• 1/2 cup butter or margarine, melted
• Pie
• 3/4 cup boiling water
• 1 package (4-serving size) Jell-O™ strawberry-flavored gelatin
• 1 teaspoon grated lime peel (I used lemon)
• 1/4 cup lime juice (I used lemon)
• 1 1/2 cups whipping (heavy) cream
• 3/4 cup powdered sugar
• 2 cups strawberries, slightly crushed

Instructions

1. In medium bowl, mix all crust ingredients. Press mixture firmly against bottom and side of 9-inch glass pie plate.
2. In large bowl, pour boiling water on gelatin; stir until gelatin is dissolved. Stir in lime peel and lime juice. Refrigerate about 1 hour or until very thick but not set.
3. Beat gelatin mixture with electric mixer on high speed about 4 minutes or until thick and fluffy; set aside. In chilled large bowl, beat whipping cream and powdered sugar on high speed until stiff peaks form. Fold whipped cream and crushed strawberries into gelatin mixture. Pour into crust.
4. Refrigerate about 8 hours or until set. Store in refrigerator.

Two of my grandsons recently got engaged!  On the top photo is of Elizabeth's ring from Caiden, and on the bottom photo is Kendyll's emerald ring from Connor.

My oldest son, Tim, and I recently went to Harper's mountain biking race in Muenster, TX.  Top left is Harper ready to take off in her age group.  Bottom left is Hayden who is the most patient, supportive sister!  In the next photo is Harper coming in and almost to the finish line.  Top right is Harper at the second place winning spot, and then below that is a circle with  Harper way up in the mountain trail.  Below that  photo is Hayden, me and Harper enjoying some shade at a winery nearby after having some pizza and hummus.  The last photo is Harper's mountain biking fan club of Kevin, Harper, me, Hayden, Tim, and Kristen.  

Thank you for your visit!  xo

I'm sharing with these parties:

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Coconut Cream Pie with Coconut Crust

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Blueberry Streusel Pie

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I love scenes on teacups and this was from a teacup exchange. The teacup is called Lakeview, and it's from Nasco, made in Japan.

Isn't this a pretty setting?

 

 

I crocheted two granny squares from leftover yarn that I had made a baby blanket from to make this tea cozy.

 

Yield: 6-8 slices

Author: Kitty, but adapted from How To Bake, by Nick Malgieri

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Blueberry Streusel Pie

This is a family favorite, and I hope you try it!

Ingredients:

• 1 unbaked pie crust
• 2 pints blueberries, rinsed & drained
• 3/4 c. sugar
• 3 T. cornstarch
• 3 T. water
• 1 t. finely grated lemon zest
• 1/2 t. cinnamon
• 1/4 t. freshly grated nutmeg
• 2 T. unsalted butter
• Crumb Topping:
• 1/3 c. brown sugar
• 1 c. flour
• 6 T. unsalted butter, melted

Instructions:

• For Filling:
• Combine 1 cup of the blueberries with the sugar in a saucepan. Bring to a simmer over low heat, stirring occasionally, until the sugar is melted & the mixture is very liquid, about 5 minutes.
• Combine the cornstarch & water in a small bowl & stir into the blueberry & sugar mixture. Cook, stirring constantly, over low heat, until the mixture comes to a boil, thickens, & becomes clear. Add the lemon zest & the spices & stir. Now add the remaining 3 cups of blueberries. Cool.
• For the Topping:
• Combine the sugar & flour in a bowl; add the butter & stir evenly. Set the mixture aside for 5 minutes, then use your fingertips to break into 1/4"-1/2" crumbs.
• Preheat oven to 400 degrees.
• Pour the cooled filling into the the unbaked pie crust. Sprinkle the crumb topping over the blueberry mixture.
• Place the pie in the oven & immediately turn the oven down to 375 degrees. Bake for 40 minutes or until golden brown.
• Cool the pie on a rack.

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 Thank you for your visit!  xo  

 

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All About Home with Amber

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Meal Plan Monday

 

Key Lime Pie with Pretzel Crust

 How about taking a little vacation by eating some Key Lime Pie?  This one is a little different because of the pretzel crust, which complements the sweet/tart flavor of the filling. My little frog planter has been with me since 1985, when neighbors gave it to me when we left Ohio.  My shamrock plant survived being outside for over a year. 

 This pretty teacup was another one of my beloved Mom's.  The saucer has the same pretty bouquet underneath the cup.  

This teacup is Cissy's favorite, and was a gifted to me in a teacup exchange.  One day, Cissy will be gifted it.

You only need a small slice of this pie to satsify your sweet tooth.

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Just look at this cake that Riley, Cissy, and my daughter, Molly, made for him!!  Isn't it clever with the candy pouring down on top of the cake?  Caiden LOVES candy!  When he cut into it, candy poured out of it! 

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Here we are with her little sister, Ella, who joined us.

Yield: Depends on how big the slices are cut

Author: Made in Kitty's Kitchen, recipe is from King Arthur Flour

Key Lime Pie with Pretzel Crust

This pretzel crust goes perfect with the sweet/tart flavor of the filling.

Ingredients:

• Crust
• 1 cup + 2 tablespoons  very finely ground salted pretzel crumbs
• 3 tablespoons  sugar
• 7 tablespoons  butter, melted
• Filling
• 4 large egg yolks
• two 14-ounce cans sweetened
• 3/4 cup Key Lime juice
• 3 tablespoons  fresh-squeezed lime juice (from standard limes)
• zest of 1 lime (about 2 teaspoons), optional

Instructions:

1. Preheat the oven to 350°F. Lightly grease a 9" pie pan with non-stick baking spray.
2. Crush the pretzels until very fine; processing in a food processor for about 30 seconds works well. 
3. Add the sugar and melted butter, mixing to combine; you can do this right in the food processor. Press the mixture into the bottom and up the sides of the prepared pan.
4. Bake for 8 to 10 minutes; the crust won't change color much, but will firm up. Remove from the oven and make the filling.
5. Whisk together the egg yolks and condensed milk.
6. Add the lime juice (and zest, if you're using it). The mixture will thicken almost immediately.
7. Pour into the crust and smooth with a spatula.
8. Bake the pie for 28 to 32 minutes, until the filling is set, with a small spot in the middle still soft-looking. Cool for several hours (or overnight) before serving.
9. To serve, top with slightly sweetened whipped cream and a garnish of crumbled pretzels.

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Strawberry Cream Pie

 How about we cut into this luscious Strawberry Cream Pie?  I have never made this pie, but it comes from my Better Homes and Gardens Desserts Cookbook, 6th printing 1967.  I have been sewing so much during this quarantine time, but I really LOVE baking, and decided to check through some of my old cookbooks that I have collected over the years. Would you like to use my snack set that my friend, Linda, gave me, or would you like to use my Roy Kirkham Strawberry Fields teacup?

 I was asked to make 40 masks for nurses who wear the cloth masks over their N-95 masks to make the N95's last longer.  I did all these in one day and didn't think I'd ever want to see another mask again.  The best part, however, was a friend cut all of these and even basted in the elastic, and brought them to me.  That was a gift!

To add some joy to my life,  I wanted to make hooded towels for Harper and Hayden.  Harper chose the bunny design and Hayden wanted the monkey.  The designs are Animal Peekers 5  from Designs by Juju. I've been making hooded towels for over 40 years, but this video shows how to make a self-lined one, which is wonderful!  You can see it here.  

Yield: 6-8

Author: Made in Kitty's Kitchen, recipe is from Better Homes and Gardens Dessert Cookbook

Strawberry Cream Pie

If you have the time to make this, it is well worth it!

Ingredients:

• 1 pastry shell (9 inches), baked
• 1/2 cup slivered almonds, toasted
• 1/2 cup sugar
• 3 tablespoons cornstarch
• 3 tablespoons all-purpose flour
• 1/2 teaspoon salt
• 2 cups milk
• 1 egg, lightly beaten
• 1 teaspoon vanilla extract
• 1/2 cup heavy whipping cream
• GLAZE:
• 1/2 cup crushed strawberries
• 1/2 cup water
• 1/4 cup sugar
• 2 teaspoons cornstarch
• 3 cups fresh strawberries, halved
• Whipped cream, optional

Instructions:

How to cook Strawberry Cream Pie

1. Cover bottom of pie shell with nuts if desired; set aside.
2. In a large saucepan, combine the sugar, cornstarch, flour and salt; gradually stir in milk. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes more. Remove from the heat and stir a small amount into egg; return all to the saucepan. Cook and stir until almost bubbly. Reduce heat; cook and stir 1-2 minutes more (do not boil). Remove from the heat; stir in vanilla. Cool to room temperature. Whip cream; fold into filling. Pour into pie shell. Chill for at least 2 hours.
3. About 2 hours before serving, prepare glaze. Combine crushed strawberries and water in a large saucepan; cook for 2 minutes; sieve. Combine sugar and cornstarch; gradually stir into the berries. Cook until thick and clear, stirring constantly. Cool for 20 minutes.
4. Meanwhile, arrange berry halves over filling; pour glaze evenly over berries. Refrigerate for at least 1 hour. Garnish with whipped cream if desired.

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Raspberry White Chocolate Pie

 I had this pie at a friend's house and had to share the recipe with all of you.  It is so creamy and good!  My flowers are still looking so pretty that I used for my tea party last week.  The little cottage teapot belonged to my beloved mom, but it's missing a lid, which makes it perfect for holding flowers.

 I don't have a teacup with raspberries, but this Strawberry Fair from Johnson Brothers will do.

My youngest son, DIL, granddaughter, and dog came to my house from Dallas this past week.  They lost power for several days from a storm that happened a week ago Sunday.  The little granddaughters always enjoy being at my house, and they add so much joy!

Raspberry White Chocolate Pie

Yield: 8

Author: Kitty, and adapted from The Norske Nook Book of Pies

I cut the original recipe in half to fit into a regular pie pan. The Norske Nook makes their pies in 11" pie pan.

ingredients:

• 1 baked single crust pie
• 1 (6-ounce) bag of white chocolate chips
• 1 (8-ounce) container frozen whipped topping, thawed
• 1 and 1/4 cups sour cream
• 2 cups raspberries
• See Note:
• 1/4 cup mini semi-sweet chocolate chips
• 1/2 tablespoon butter, melted

instructions:

How to cook Raspberry White Chocolate Pie

1. Place half the white chocolate chips in a microwave safe bowl and microwave in 30 second intervals, stirring between intervals until fully melted.  Spread the melted  chocolate evenly on the bottom of the baked crust.
2. To make the filling, in a saucepan over low heat, melt the remaining white chocolate chips.  Let cool briefly and then stir together with half of the whipped topping.  Refrigerate until thick.
3. When the mixture is cooled and thick, transfer the chocolate mixture to a large bowl, add the sour cream, and mix well.  Lightly fold the remaining  half of the whipped topping into the mixture.
4. Spread a small amount of filling into the crust.  Add 1 cup of the raspberries, avoiding the sides of the crust and keeping the raspberries in the center of  the filling.
5. Add about half of the remaining filling, covering all the raspberries.  Add the rest of the raspberries, still not touching  the crust.  Finish with the rest of the filling and smooth with a rubber spatula. 
6. In a microwave, melt the mini chocolate chips with the butter, stir, and drizzle over the top of the pie.

NOTES:

Instead of using the mini chocolate chips and butter, I drizzled some melted chocolate fudge sauce over the top of the pie.

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Dishing It! & Digging It!