Spring is trying to spring. The sun is a bit deceiving, as the winds chill still bites. The grass has turned to green and the trees that line my driveway have blossomed. The white blooms look a bit sad, since heavy snow frosted them shortly after birth!
That always makes me a tad pee-ohhhhhhh……d!
That’s o.k . . . it’s getting warmer and affordable fruits are making their entrance into markets. Strawberries are starting to pop up in glorious abundance, and it seems that my mind always turns to pie.
Sometimes the most delicious desserts, are the easiest to prepare. Strawberry Cream Pie is a family favorite in this house, but it’s always fun to shake things up a bit.
This recipe will make one mile high pie or 9×13 dessert pan or 6 Strawberry Pie Parfaits. Here is a slightly different version of Strawberry Pie.
NOTE: Keep in mind, that if you make parfaits . . . you still want to bake the graham crust, so that that bottom layer stays crunchy and delicious. Nobody seems to care for soggy crumb crust.
Just prepare the crumbs as per the recipe below, then spread them on a small cookie sheet, or in a 9×13 pan. Bake at 350 for 8 to 10 minutes or until golden brown. Once the crumbs have cooled a bit, you can layer the crumb mixture in the bottom of the dishes that you use for the parfaits. If you press the crumbs in the dishes while they are still slightly warm, you can get a good solid base of crumbs.
My favorite Strawberry glaze is: Junket Danish Dessert. It’s a powder that you add to water, and you slowly bring it to boiling, to make a delicious pudding type glaze. It’s soooooo much better than jello or even a homemade glaze in my opinion. You can find it in the jello section of the grocery store. It also comes in Raspberry. Either flavor will works perfectly.
You can buy little Key Limes & squeeze them, or you can find Nellie & Joe’s Key lime juice in a bottle. It’s really good! If you use lemon juice . . . do use fresh lemon juice!
I bet you won’t have leftovers to worry about!
Remember . . . you can make this recipe in a 9×13 baking dish. I like to use a glass baking dish. You can also make a heaping high pie, or 2 small, and place whole strawberries on the top. Either way . . . it’s glorious!
This recipe makes a 9×13 pan of dessert, 6 + parfaits or one large pie!
- Graham Cracker Crust:
- 1-1/4 cups crushed Graham Cracker Crumbs
- 1/4 cup sugar
- 5 Tbsp. margarine or butter, melted
- Cream filling:
- 1 can (14 oz) sweetened condensed milk
- 1/3 cup Key lime juice, or lemon juice
- 1 container (12 oz) frozen whipped topping, thawed
- Strawberry Danish Dessert: (pudding pie filling glaze)
- 2 boxes (4 3/4 oz) junket Danish Dessert (follow directions for Pie Glaze)
- 4 cups sliced fresh strawberries or other fresh fruit.
- Topping: (opt)
- Sweetened Whipped Cream
- Graham Cracker Crust:
- Mix all ingredients until well blended. Press firmly onto bottom and up sides of a large pie plate, or 9×13 glass baking dish.
- If making parfaits, spread crumbs into baking dish, bake using directions below.
- For a baked crust: Bake at 350 degrees for 8 to 10 minutes or until lightly browned. Cool completely before adding filling.
- Cream filling:
- In a large bowl, beat condensed milk, lime juice or lemon juice with wire whisk until smooth and thickened. Fold in thawed whipped topping.
- Spread or divide equally on top of cooled graham cracker crust.
- Strawberry Danish Dessert
- In large saucepan, stir contents of packages into measured cold water (1 3/4 cup per package)
- Bring to full boil. Boil 1 minute, stirring constantly. Cool slightly.
- Fold in 4 cups sliced fresh strawberries or other fresh fruit.
- Pour strawberry mixture over the lime or lemon cream filling, and spread evenly, or divide equally between parfait dishes.
- Chill for 3 to 4 hours or until firm.
- Garnish with whipped Cream, Coconut, nuts, etc.
This Lime or Lemon Cream filling is delicious as a frosting for cupcakes, cakes or on angel food cake!