Frozen Fluffy Strawberry Pie – Sue Pruliere
2 ½ c lightly toasted coconut
1/3 c margarine
3oz softened cream cheese
14oz condensed milk
2 ½ c fresh or frozen strawberries, mashed or pureed to 1 ½ c
3T lemon juice
1 c whipping cream
1/3 c margarine
3oz softened cream cheese
14oz condensed milk
2 ½ c fresh or frozen strawberries, mashed or pureed to 1 ½ c
3T lemon juice
1 c whipping cream
In large saucepan, melt margarine; stir in toasted peanut. Mix well. Press into bottom and up sides of 9” pie plate. Chill. In large bowl, beat cheese until fluffy; beat in milk; stir in strawberries & lemon. Whip cream and fold in. Pour into crust (should mound slightly). Freeze 4 hours or until firm. Before serving, if desired, garnish with fresh berries.
Note : Nice and cold...brrrr. I think we should have taken this out for a bit before serving. A little hard...frozen like! Yummy though. The coconut crust was interesting, I think I'd pass on it next time, and substitute it with graham crust.
Trying again.
ReplyDeleteMe and computers just don't seem to get along some days. Once again I had a really well worded comment but it disappeared with an undramatic poof when I pushed the 'Post Comment' key. What's really frustrating is that immediately after, Allan did the above test and it worked just fine. You'll never convince me that computers don't have favorites and mess with the rest of us.
Anyway ... back to the pie ... for the second time ...grrr.
I really like this one. I made it the day before because I had time, so when we went to eat it, it was a bot too frozen. Once it thawed out a bit, I loved the flavor. There were chunks of strawberries and it had a light creamy texture. The lemon added just the right amount of tangyness to balance the sweetness. I used unsweetened coconut in the crust so it wasn't very sweet either. I didn't like it as much as I thought I would. Perhaps a graham crust next time, though it may make the whole thing too sweet. The coconut crust was balanced by the sweetness of the pie. I really liked this one.
Making it was pretty easy, except for the part about beating the cream cheese until it's fluffy. It's almost impossible, in my experience, to use anything to beat a large tablespoonful of cream cheese until it's fluffy. It either gets caught up in the whisk or spoon, or splatted around the sides of the mixmaster bowl. No matter how I've tried, I just can't get that miniscule amount of cream cheese to do anything. Just beat it into the milk and get on with the rest of the recipe. It's pretty easy to make once you forget about 'fluffing' the cheese. Why they even ask you to do that is beyond me.
We're getting close to the end of all this and while I'll be glad to caught up on house work, I'll miss the excuse not to do it. We may have to deal with pie withdrawl, and I'll have to make up other excuses for not getting the house cleaned. :) Perhaps a good week without desserts will take care of that.