Hazeltine - Our Farm

Combine 1¼ cups fine graham crackers, chocolate or vanilla wafers, shortbread or gingersnap crumbs with ¼ cup melted butter. Press on bottom and side of 9-inch pie pan. Chill at least on hour before using.

Sky-High Strawberry Pie

3 quarts fresh strawberries, divided
1½ cups sugar
6 Tablespoons cornstarch
2/3 cup water
Red food coloring, optional
1 deep-dish pastry shell (10 inches), baked
1 cup heavy cream
1½ Tablespoons instant vanilla pudding mix

In a large bowl, mash enough berries to equal 3 cups. In a saucepan, combine the sugar and cornstarch. Stir in the mashed berries and water; mix well. Bring to a boil over medium heat, stirring constantly. Cook and stir for 2 minutes. Remove from the heat; add food coloring if desired. Pour into a large bowl. Chill for 20 minutes, stirring occasionally, until mixture is just slightly warm. Fold in the remaining berries. Pile into pie shell. Chill for 2-3 hours. In a small mixing bowl, whop cream until soft peaks form. Sprinkle pudding mix over cream and whip until stiff. Pipe around edge of pie or dollop on individual slices. Yield: 8-10 servings.

Seven Minute Strawberry ‘n’ Ice Cream Pie

¾ cup crushed strawberries
2 Tablespoons sugar (optional)
1 Tablespoon lemon juice
1 pint vanilla ice cream, softened
1 tub (8 oz) non-dairy whipped topping, thawed
1 graham cracker pie shell (see Easy Crumb Crust recipe that follows)

Combine strawberries, sugar, and lemon juice in bowl. Spoon in ice cream and blend. Fold in whipped topping, blending well. Freeze, if necessary, until mixture will mound. Spoon into crust and freeze until firm, at least four hours. Garnish with additional strawberries, if desired. Store any leftover pie in freezer.

Strawberry– Sour Cream Pie

2 cups strawberries, crushed
3 Tablespoons sugar
½ cup sour cream
1 container (8 oz) non-dairy whipped topping, thawed
Pastry pie shell OR graham cracker crust

Combine strawberries and sugar in bowl; stir in sour cream. Then fold in whipped topping. Spoon into crust and chill about 4 hours, or freeze until firm. Garnish with additional strawberries, if desired.

Strawberry Delight

Crust:
1½ cup crushed graham crackers (about 20 squares)
3 Tablespoons sugar
5 Tablespoons melted butter
Filling:
1 package (8 oz) cream cheese, softened
2 Tablespoons milk
2 Tablespoons sugar
1 tub (8 oz) non-dairy whipped topping
Glaze Topping:
1 cup sugar
¼ cup corn starch
1 quart of frozen strawberries, thawed and mostly drained

Mix crust ingredients in bowl; pat into 8” or 9” round pie pan or square baking dish. For filling, mix cream cheese, milk and sugar in bowl with wire whisk or medium-speed mixer until smooth. Add whipped topping. Spread on crust. Chill. Meanwhile, stir together glaze topping ingredients in saucepan. Bring to a boil, stirring constantly until thickened. Remove from heat and let cool. Spread over filling when cool. Refrigerate until ready to serve.

Five Minutes Fruit ‘n’ Yogurt Pie

16 oz. vanilla yogurt
1 tub (8 oz) non-dairy whipped topping, thawed
2 cups sweetened strawberries: diced, sliced, or finely chopped
1 nine-inch graham cracker crust (see Easy Crust recipe above)

Fold yogurt into whipped topping, blending well. Fold in strawberries and spoon into crust. (Or spoon yogurt mixture and strawberries alternately into crust, cut through with spatula to marble.) Freeze until firm, 4 hours or overnight. Remove from freezer 30 minutes before serving and keep chilled in refrigerator.

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