Forktionary

Real Strawberry Pie With French Cream Topping Recipe

Indulge in the most incredible strawberry pie recipe – no artificial flavors here! This recipe features a luscious, stovetop-cooked strawberry filling bursting with the rich, natural flavor of fresh berries. Featured in Cook's Country, this pie avoids boxed mixes and uses a simple, elegant method to achieve a jam-like consistency. Top it off with our dreamy French cream topping for a dessert that's truly unforgettable.

Prep Time 20 mins
Cook Time 45 mins
Calories 591.2 kcal
Protein 12g
Rating 5.0 (1 Reviews)
Real Strawberry Pie With French Cream Topping 117

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Real Strawberry Pie With French Cream Topping

  • 2 pints frozen strawberries
  • 1 tablespoon lemon juice
  • 1/4 cup cold water
  • 1 packet (1 tablespoon) unflavored gelatin
  • 3/4 cup granulated sugar
  • a pinch of salt
  • 1 cup sliced fresh strawberries
  • 1 pre-baked 9-inch pie shell
  • 4 ounces cream cheese
  • 1 teaspoon vanilla extract
  • 1 cup heavy whipping cream
  • 1/4 cup powdered sugar

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How to Make Real Strawberry Pie With French Cream Topping

  1. Cook 2 pints frozen strawberries in a large saucepan over medium-low heat until they release their juices (about 5-7 minutes).
  2. Increase heat to medium-high. Stir frequently and cook until the mixture reaches a jam-like consistency, about 10-15 minutes.
  3. Reduce the mixture to exactly 2 cups. If necessary, continue cooking until it reaches the desired volume.
  4. While the berries cook, combine 1 packet (1 tablespoon) of unflavored gelatin, ¼ cup cold water, and 1 tablespoon lemon juice in a small bowl. Let stand until softened and thickened (about 5 minutes).
  5. Add the gelatin mixture, ¾ cup granulated sugar, and a pinch of salt to the cooked berry mixture. Simmer for 2-3 minutes, stirring constantly, until the sugar dissolves and the mixture is smooth.
  6. Transfer the filling to a bowl and let cool to room temperature (about 30 minutes), stirring occasionally to prevent skin formation.
  7. Gently fold in 1 cup sliced fresh strawberries into the cooled filling. Pour the mixture into your pre-baked 9-inch pie shell.
  8. Refrigerate for at least 4 hours, or up to 24 hours, to allow the filling to set completely.
  9. For the French Cream Topping: Beat 4 ounces cream cheese, ¼ cup powdered sugar, and 1 teaspoon vanilla extract with an electric mixer until smooth and creamy.
  10. With the mixer running, gradually add 1 cup heavy whipping cream and beat until stiff peaks form.
  11. Serve the chilled pie generously topped with the French cream topping.
  12. For a lower-calorie topping: Use 4 ounces reduced-fat cream cheese and fold in 1 cup Cool Whip Lite or a similar light whipped topping.

Nutrition Information (Approximate per serving)

Sodium

10 g

Sugar

201g

Fat

78g

Carbs

25g

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60 Minutes Or Less Time To Make Course Preparation Pies And Tarts Desserts Pies