Ingredientes para Stuffed Crust Strawberry Cream Pie Pillsbury
- Refrigerated Pie Crusts
- 4 ounces almond paste
- 1 teaspoon cornstarch
- 1 large egg white
- 1 ½ cups granulated sugar
- Fresh Strawberries
- 2 cups heavy whipping cream
- ¼ cup powdered sugar
- 1 teaspoon vanilla extract
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Stuffed Crust Strawberry Cream Pie Pillsbury? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
Cómo preparar Stuffed Crust Strawberry Cream Pie Pillsbury
- Preheat oven to 400°F (200°C). Unroll one Pillsbury pie crust on a lightly floured work surface.
- In a medium bowl, crumble 4 ounces almond paste.
- Add 1 teaspoon cornstarch and 1 large egg white to the almond paste.
- Mix thoroughly until a smooth paste forms.
- Spread the almond paste evenly onto the first crust, leaving a 1 1/4-inch border.
- Unroll the second Pillsbury pie crust.
- Carefully place the second crust on top of the almond paste, gently pressing the edges to seal.
- Place the stuffed crust into an ungreased 9-inch glass pie plate.
- Crimp and seal the edges of the crust. Flute the edges for a decorative finish.
- Cover the edges of the pie crust with aluminum foil.
- Place a second 9-inch pie plate on top of the crust to help prevent over-browning.
- Bake for 10 minutes.
- Remove the top pie plate and gently prick the crust surface over the filling about 15 times with a fork.
- Bake for an additional 15-20 minutes, or until the crust is light golden brown.
- Remove from oven and let cool completely, about 1 hour.
- While the crust cools, prepare the strawberry filling: In a 2-quart saucepan, whisk together 1 ½ cups granulated sugar and 3 tablespoons cornstarch.
- Stir in 3 cups fresh strawberries, hulled and sliced.
- Bring to a boil over medium heat, stirring constantly. Cook and stir for 3-5 minutes, or until the filling thickens.
- Remove from heat and let cool slightly. Refrigerate for about 30 minutes, stirring once, until completely cool.
- Once the crust is completely cool, spread the strawberry filling evenly into the crust.
- In a medium bowl, beat 2 cups heavy whipping cream, ¼ cup powdered sugar, and 1 teaspoon vanilla extract with an electric mixer on high speed until soft peaks form.
- Spread the whipped cream over the strawberry filling.
- Garnish with fresh strawberries and serve.
Nutrition Information (Approximate per serving)
Sodium
15 g
Sugar
117g
Fat
65g
Carbs
20g
