Split Second Strawberry Pie Recipe

Split Second Strawberry Pie  Recipe
Split Second Strawberry Pie sounds too good to be true! However, by using three good convenience products, this fabulous spring dessert can be finished in a matter of just a few minutes hands-on time.
I categorize the plethora of convenience foods that are quickly overtaking our grocer’s shelves into two categories: 1) good to acceptable in a pinch, and 2) absolutely disgusting. The already rolled pie crusts, found in the refrigerated section of the grocery store fit into the first category and are actually quite good; the frozen pie crusts border on the latter. If you’re so inclined, you can also make your own homemade pie crust; save time by preparing the dough in the food processor, then rolling it out on a pastry cloth. I’ve added a link to my favorite recipe for excellent flaky pie crust, which is made very quickly in the food processor; it takes a little more time than the already rolled crusts because it has to be rolled out, but it is also really, really good!

The best fresh strawberry pie consists of sweet ripe berries (preferably locally grown) bound together with just enough glaze to add flavor. You can purchase a tasteless ready-made glaze in a plastic bag next to the strawberries in any produce department. Or, you can go through a time-intensive scenario which involves cooking fresh strawberries with sugar and cornstarch, then running the mixture through a sieve. Neither version tastes particularly good. To my mind, the best tasting glaze is raspberry flavored Junket Danish Dessert which is found in the gelatin and pudding aisle. This pudding/glaze can be prepared in about 5 minutes in the microwave and when chilled, always sets up perfectly. Why raspberry flavored glaze instead of strawberry? Since Danish Dessert is artificially flavored, imitation strawberry flavor clashes with the fresh strawberries, where the raspberry flavor actually accentuates the flavor of the strawberries.

One more note on fresh strawberries in the pie: Although giant strawberries look impressive when piled high in a pie shell, the whole berries are too big to fit in most mouths, and must be cut with a knife, which is highly inconvenient, not to mention the fact that the only glaze is on the outside of the berries; when cut, the berries lack glaze, so the pie doesn’t taste as good. (I believe restaurants serve the berries whole because their cooks are too lazy to slice them and also to save on glaze since it takes a lot less.)

To save a little more time, real whipped cream can be purchased in cans in the dairy section of the grocery store and squirted on decoratively just before serving. If you plan to use fake whipped cream or frozen whipped topping, you’d be better off not making this pie at all! Why make the effort to prepare a showstopper pie just to ruin it with a disgusting, inedible topping?

8 Servings

1 package raspberry flavored Danish Dessert
4 cups sliced strawberries

1 9" baked pie shell

2 cups sweetened whipped cream

Mix the Danish Dessert with 1 3/4 cups water in a microwaveable container. Whisk well, then microwave on high power for 2 minutes. Whisk again, then microwave for 2-3 additional minutes or until the mixture boils. Whisk again and fold in the strawberries.

Pour the mixture into the baked pie shell. Cover the pie with plastic wrap, making sure the plastic touches the filling to avoid a film. Refrigerate until set, 3-4 hours.

To serve, cover the pie with the sweetened whipped cream.

Amount Per Serving
Calories 354 Calories from Fat 178
Percent Total Calories From:
Fat 50% Protein 4% Carb. 46%

Nutrient Amount per Serving
Total Fat 20 g
Saturated Fat 10 g
Cholesterol 48 mg
Sodium 276 mg
Total Carbohydrate 40 g
Dietary Fiber 0 g
Sugars 12 g
Protein 4 g

Vitamin A 13% Vitamin C 70% Calcium 0% Iron 3%

If you can't find a pastry cloth in a store near you, order one from Amazon:
Fox Run Cloth Set Pastry Cloth And Pin Cover
Regency Pastry Cloth & Rolling Pin Cover Set

You Should Also Read:
Basic Food Processor Pie Crust

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This content was written by Karen Hancock. If you wish to use this content in any manner, you need written permission. Contact Karen Hancock for details.