Recipe for strawberry pie?

I found some strawberries in my freezer and i'm wondering if anyone has a good strawberry pie recipe. Any suggestions?
Recipe for strawberry pie?
hmm strawberry pie is always best using fresh strawberries :) here are a couple of recipes of strawberry pie, but my suggestion tho, to use your frozen strawberries for shortcut cake (see the bottom recipe) OR strawberry PRETZEL pie (see bottom recipe)



Cool 'n Easy Strawberry Pie

from Kraft

Prep Time: 10 min

Total Time: 6 hr 40 min

Makes: 8 servings



2/3 cup boiling water

1 pkg. (4-serving size) JELL-O Brand Strawberry Flavor Gelatin

Ice cubes

1/2 cup cold water

1 tub (8 oz.) Cool whip lite Whipped Topping, thawed

1 cup chopped fresh strawberries

1 ready-to-use reduced fat graham cracker crumb crust (6 oz.)

1 cup sliced strawberries



STIR boiling water into gelatin in large bowl at least 2 min. until completely dissolved. Add enough ice to cold water to measure 1 cup. Add to gelatin; stir until slightly thickened. Remove any unmelted ice. ADD whipped topping; stir with wire whisk until well blended. Stir in chopped strawberries. Refrigerate 20 to 30 min. or until mixture is very thick and will mound. Spoon into crust. REFRIGERATE 6 hours or overnight until firm. Top with sliced strawberries. Store leftover pie in refrigerator.





Strawberry Pie

1 Pkg Of Strawberry Jello Small

1 Pkg Of Cooked Vanilla Pudding

I Qt Of Sliced Strawberries

1 Graham Cracker Crust

1 1/2 Cups Of Water



Slice strawberries and put into crust.

Mix water and jello and pudding together on stove cook

until it thinkens and becomes clear pour over strawberries

let cool and top with cool whip



Note: Can also be made with sugar free jello

and sugar free pudding







White Chocolate Strawberry Pie



1 9-inch pie crust

1 2/3 cups milk

1 teaspoon unflavored gelatin

1 3-ounce package vanilla pudding and pie filling mix, not instant

3/4 cup white vanilla chips

1/2 pint whipping cream

1 quart fresh strawberries

3 tablespoons white vanilla chips

2 teaspoons oil



Heat oven to 450 degrees. Line pan with pie crust and bake 9 to 11 minutes or until lightly browned. Cool. Meanwhile, combine milk and gelatin in medium saucepan and mix well. Let stand 5 minutes. Stir in pudding mix. Cook over medium heat until mixture comes to a boil, stirring constantly. Remove from heat and let stand 5 minutes. Add cup vanilla chips to pudding mixture and stir occasionally until melted. Place plastic wrap over surface of pudding and refrigerate 1 hour tocool.



In small bowl, beat whipping cream until stiff peaks form. Fold 1/3 of whipped cream into cooled pudding mixture. Fold in remaining whipping cream. Spoon pudding mixture into cooled baked pie shell; spread evenly. Remove stems of strawberries being careful to not cut berries. Place strawberries, pointed ends up, on filling, gently press into filling.



In small saucepan heat 3 tablespoon vanilla chips and oil over low heat until melted, stirring constantly until smooth. Drizzle over strawberries. Refrigerate at least three hours or until serving time. Serves eight.









Strawberry Shortcut Cake



1-1/2 cups mini marshmallows

2 cups (two 10-oz packages) frozen sliced strawberries,

thawed

1 3-oz package strawberry Jello-O

1 tsp vanilla

2-1/4 cups flour

1-1/2 cups sugar

3 tsp baking powder

1/2 cups shortening

1/2 tsp salt

1 cup milk

3 eggs



Grease a 9x13 inch pan. Sprinkle marshmallows evenly over bottom of pan. Thoroughly combine thawed strawberries with dry Jell-O.

Set aside.



In a large bowl, combine the remaining ingredients.

Blend at low speed until moistened. Then beat 3 minutes at medium speed, scraping sides often. Pour batter evenly over marshmallows in pan. Spoon strawberry mixture evenly over batter. Bake at 350 degrees for 45 to 50 minutes.

Serve warm or cool.







Strawberry Pretzel Pie



1-cup pretzels crushed

1-cup pecans

8 oz cream cheese

8 oz cool whip

1 cup powdered sugar

1 large box jello

16 oz frozen strawberries

1 Stick butter

3 tsp sugar



Melt butter; mix with pretzels, sugar, and pecans. Put in

9x2x13 pan and bake for 10 minutes on 350 degrees, cool.

Mix cream cheese, cool whip, %26amp; powdered sugar until smooth.

Spread over baked mixture. Put in refrigerator for 45

minutes Dissolve gelatin in boiling water add frozen

strawberries. Pour over cream cheese mixture. Let set

over

night.



Crust:

2 cups crushed pretzels

1/2-cup butter, melted

1/4-cup sugar



Combine ingredients and press into the bottom of a 13 x 9

inch baking pan. Bake for 10 minutes at 350 degrees and

allow cooling.



Filling:

1 8-oz. package cream cheese, softened

1 9-oz. carton whipped topping

2/3-cup sugar



Combine and pour over crust and chill.



Topping:

1 6-oz. package strawberry gelatin 2 cups boiling water 2

cups frozen strawberries, thawed Dissolve gelatin in

boiling water and stir in strawberries. Pour over filling

and chill until gelatin sets. Slice and serve.
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Reply:Creamy Strawberry Pie



1 graham cracker crumb crust

1 (8 ounce) container Cool Whip, thawed

1 small box strawberry gelatin

1 cup chopped strawberries

2/3 cup boiling water

1/2 cup cold water

Ice cubes



In a large bowl, stir boiling water and gelatin for 2 minutes or until gelatin is completely dissolved.



Mix cold water and ice cubes to make 1 1/4 cups; add to dissolved gelatin, stirring until slightly thickened.



Stir in Cool Whip and strawberries with a whisk until smooth. Refrigerate for 15 minutes or until gelatin will mound. Spoon filling into pie crust and refrigerate until firm or about 4 hours.



Garnish with fruit and serve.
Reply:FRESH STRAWBERRY PIE



2 cups graham cracker crumbs

1/2 cup butter, reduced-calorie

2 cups fresh strawberries, sliced

1 1/2 tablespoons cornstarch

4 packages Sweet 'n Low sweetener, or Equal

3/4 cup unsweetened pineapple juice



Melt butter over low heat. Add graham cracker crumbs. Mix well.

Press mixture on bottom and sides of 9-inch pie pan that has been sprayed with vegetable spray.



Wash and slice strawberries. Mix cornstarch with 1/4 cup pineapple juice. Cook over low heat until thickened and clear, stirring constantly.



Add remaining pineapple juice and stir until thick. Remove from heat and add Equal.



Stir in fruit. Spoon into graham cracker crust. Chill. Serve with low-calorie whipped topping, if desired.



8 servings. Serving Size: 8