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fatkats Strawberry Fluff Pie

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  • fatkats Strawberry Fluff Pie

    fatkat Posted March 01, 2006 04:08 AM
    I did a massive search for strawberry silk pie and cannot believe nothing came up. I then searched for strawberry fluff pie and found this. Not sure it is the same but sounds good:

    1 (10 oz.) pkg. frozen strawberries, thawed
    1 (3 oz.) pkg. strawberry flavored gelatin
    1 c. boiling water
    1/4 c. sugar
    2 tbsp. lemon juice
    1 env. whipped topping mix
    1 (9 inch) graham cracker

    Drain strawberries; set aside and fruit. Dissolve gelatin in boiling water; add sugar, reserved strawberry syrup and lemon juice. Chill until partially set.

    Prepare whipped topping mix according to package directions. Fold whipped topping and reserved strawberries into gelatin. Pour into crust. Chill several hours until firm.
    Here is another one but you can see the strawberry pieces in it - looks similar. From

    Fluffy Strawberry Pie
    Fresh strawberries, a touch of lime, real whipped and a crust. What’s not to like?

    Perfect Baked Pie Crust (See Below)
    3/4 cup boiling water
    1 package (4-serving size) strawberry-flavored gelatin
    1 teaspoon grated lime peel
    1/2 cup lime juice (4 limes)
    1 1/2 cups whipping (heavy) cream
    3/4 cup powdered sugar
    1 pint (2 cups) strawberry, slightly crushed
    Whipped cream, if desired
    Strawberry halves, if desired

    1. Make Perfect Baked Pie Crust.
    2. Pour boiling water on gelatin in large ; 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 mixer on high speed about 4 minutes, scaping bowl occasionally, until thick and fluffy; set aside. Beat whipping cream and powdered sugar in chilled large bowl on high speed until stiff. Gently stir whipped cream and crushed strawberries into gelatin mixture. Pour into crust.
    4. Refrigerate about 3 hours or until set. Garnish with whipped cream and strawberry halves. Cover and refigerate any remaining pie.

    Perfect Baked Pie Crust
    1 cup Gold Medal® all-purpose flour
    1/2 teaspoon salt
    1/3 cup plus 1 tablespoon shortening
    2 to 3 tablespoons cold water

    1. Heat oven to 475ºF. Mix flour and salt in medium bowl. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost leaves side of bowl (1 to 2 teaspoons more water can be added if necessary).

    Gather pastry into a ball. Shape into flattened round on lightly floured surface. Wrap flattened round of pastry in plastic wrap and refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling.

    Roll pastry, using floured rolling pin, into circle 2 inches larger than upside-down 9-inch glass pie plate. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side.

    Trim overhanging edge of pastry 1 inch from rim of pie plate. Fold and roll pastry under, even with plate; flute as desired. Prick bottom and side of pastry thoroughly with fork. Bake 8 to 10 minutes or until light brown; cool on wire rack.