Old-Fashioned Strawberry Pie

Old-Fashioned Strawberry Pie

Old-Fashioned Strawberry Pie


Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at



I’ve been cooking since I was a girl and I especially enjoy making fresh, fruity desserts like this.  It’s wonderful and light for warm weather or after a large meal.  A must when fresh berries are in season!!

          Erica Cooper                                                                      Elk River, Minnesota


Old-Fashioned Strawberry Pie Recipe


Old-Fashioned Strawberry Pie

1 sheet refrigerated pie pasty

1 package (3 oz.) cook-and-serve vanilla pudding mix

1 ½ cups water

1 tsp. lemon juice

1 package (.3 oz.) sugar-free strawberry gelatin

½ cup boiling water

4 cups sliced fresh strawberries

3 oz. reduced-fat cream cheese

2 cups reduced-fat whipping topping, divided

1 tsp. vanilla

8 fresh strawberries


On a lightly floured surface, unroll pastry.  Transfer to a 9 inch pie plate.  Trim pastry to ½ inch beyond edge of plate; flute edges.  Line unpricked pastry with a double thickness of heavy-duty foil.  Bake at 450 F.  for 8 minutes.  Remove foil; bake 5-7 minutes longer or until lightly browned.  Cool on wire rack.

In a small saucepan, combine pudding mix, water and lemon juice.  Cook and stir over medium heat until mixture come to a boil.  Cook and stir 1-2 minutes longer or until thickened.  Remove from the heat; set aside.

In a large bowl, dissolve gelatin in boiling water.  Gradually stir in pudding.  Cover and refrigerate for 30 minutes or until thickened.  Fold in sliced strawberries.  Transfer to crust.

For topping, in another bowl, beat cream cheese, ½ cup whipped topping and vanilla until smooth.  Fold in remaining whipped topping.  Cut a small hole in the corner of a pastry or plastic bag; insert a medium star tip.  Fill with topping.  Pipe topping around edges of pie; garnish with whole strawberries.  Refrigerate for at least 1 hour.                 8 servings


(Recipe for Old-Fashioned Strawberry Pie was on www.tasteofhome.com, 2014)


Root Beer Float Pie

Root Beer Float Pie

Root Beer Float Pie

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at



This is the kind of recipe your kids will look back on and always remember.  And the only appliance you need is the refrigerator.  (This recipe is Diabetic Friendly)

                Cindy Reams                                                                       Philipsburg, Pennsylvania


Root Beer Float Pie Recipe

Root Beer Float Pie

1 carton (8 oz.) frozen reduced-fat whipped topping, thawed, divided

¾ cup cold diet root beer

½ cup fat-free milk

1 pkg. (1 oz.) sugar-free vanilla pudding mix

1 graham cracker crust (9 inches)

Maraschino cherries, optional

Set aside and refrigerate ½ cup whipped topping for garnish.  In a large bowl, whisk the root beer, milk and pudding mix for 2 minutes.  Fold in half of the remaining whipped topping.  Spread into graham crust.

Spread remaining whipped topping over pie.  Refrigerate for at least 8 hours or overnight.

Dollop reserved whipped topping over each serving; top with a maraschino cherry if desired.

8 servings


(Recipe for Root Beer Float Pie was in tasteofhome.com)