Strawberry???? Pie Recipe With Fresh Strawberries!
Hey Guys! Welcome back to my channel! In todays video I’m going to show you how to make. Strawberry???? Pie using Fresh Strawberries.
Strawberry Season is right around the corner for us and I plan on buying plenty for fresh desserts and for freezing. I didn’t freeze many last year but I plan on getting my fill this year. Of course everyone knows that strawberries are available year round but when you buy fresh strawberries that are in season and freeze them the flavor is unmatched. Especially when it’s a great season. That simply means that the quality of the seasons fruit will be different every year. Sometimes we will have a late frost or not enough rain or maybe even too much rain. There are many factors that will effect the taste and the quality of the strawberries. I’m hoping for lots if strawberries that tastes amazing.
This Strawberry Pie is a cool and refreshing treat that all strawberry lovers will appreciate. The first time I had it was when a coworker brought one to work to share. It was delicious so I make it from time to time.
I hope y’all will give it a try too!
Strawberry???? Pie:
3 1/2 to 4 Cups Fresh Strawberries, washed and sliced.
1, 9 inch Deep Dish Pie Crust, cooked and browned.
1 Cup Water
1 Cup Sugar
3 Tablespoons Cornstarch
1 Teaspoon Vanilla Extract
Cool Whip
Fresh Strawberries for garnish
Updated Strawberry Pie (How to... Perfect Spring/Summer No Bake Dessert)
Hi everyone and welcome back to my channel. I hope you enjoy this strawberry pie as much as I do. It's no bake and so easy to make, literally easy as pie lol
Make sure to show us some love but most importantly ENJOY this recipe. Happy Spring my friends!
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Lime (or Lemon) Icebox PIE (EASY)
ATTENTION: This recipe contains raw eggs. This recipe, as well as ingestion of raw eggs, is not recommended for consumption by immunocompromised individuals, young children, elderly, pregnant women or those with any medical issues or allergies or any concerns relating to eating eggs that are not cooked.
This is a recipe for Lime (or Lemon) Icebox Pie that my grandmother and mom always made for us growing up. It is super easy and very delicious! It requires no cooking (except for browning of meringue.) I made this one with lime, but generally I like to make the lemon one as a rule. You can use whichever one you like. Another option for this pie is use vanilla wafers to make the crust instead of graham crackers. An advantage of using vanilla wafers is that you can place individual wafers around the edges to make a pretty crust edge with no trouble at all!
Lime (or Lemon) Icebox Pie
1 can sweetened, condensed milk
4-5 large limes or lemons (to taste) for juice and zest
1-2 packs graham crackers OR 1 box Nilla wafers
1 stick (9 tablespoons) butter (or margarine)
1 Tablespoon sugar
1 teaspoon vanilla
3 large eggs (ROOM TEMPERATURE)
1 Tablespoon sour cream (OPTIONAL- for creaminess and richness. Not necessary.)
1/4 cup confectioner's sugar
1/2 teaspoon cream of tartar
1/3 cup marshmallow cream (also OPTIONAL-it adds strength, gloss and stability to meringue so it will be beautiful for several days)
Crush one package of graham crackers in a large Zip-loc bag using a rolling pin. This is the right amount for a small pie pan. You will need more if you have a deep dish pie pan. Zip the Zip-loc bag up most of the way, leaving about an inch open at one end to allow the air to escape. Then use the rolling pin to gently crush and roll the crackers until they are even crumbs. Melt one stick of butter in the microwave in a large mixing bowl. Add the graham cracker crumbs to the melted butter. Add 1 Tbsp. granulated sugar and mix well until coarse crumbs are formed. Pour into pie pan and spread mixture out. Using clean hands, mash the crumbs down evenly across the bottom and up sides of pie pan forming a crust. When done, set crust aside.
Next, place contents of one can of sweetened, condensed milk into a large mixing bowl. Next, I grate one lime or lemon and put the zest into the bowl. The zest contains the oils in the skin of the lemon or lime and adds incredible flavor. Next, roll the limes or lemons on a cutting board to loosen up the juices. Then, cut and juice the limes using either a hand or electric juicer, depending on how much lime juice you want to use to flavor the pie. Add one teaspoon of genuine vanilla flavoring. OPTIONAL: If desired, stir in 1 Tbsp. sour cream for added creaminess and richness. I usually skip this step, but my grandmother often did it, so I am going to include it. :) Stir all ingredients using a whisk until well incorporated and smooth. Pour the mixture into the pie pan. Cover loosely with plastic wrap and set aside.
MERINGUE: Make sure to start with very clean glass or metal mixing bowl (CANNOT USE A PLASTIC BOWL), and beaters. I usually wash my bowl and mixers with super hot water and Dawn even though they are already clean. Any tiny bit of grease or water will keep your meringue from forming. Then I dry them completely using a clean dish towel or paper towels and let them air dry as well for a few minutes. Place the three ROOM TEMPERATURE egg whites into the bowl. Have 1/4 cup of confectioner's sugar measured out and set aside. Also, have 1/2 teaspoon of cream of tartar and 1/3 cup of marshmallow cream measured out and set aside. Begin beating the egg whites until soft peaks form. Then stop and add part of the confectioner's sugar. Resume beating the eggs until incorporated. Then stop and add the remainder of the sugar and beat again, until incorporated. Add cream of tartar and beat again until stiff peaks form when you stop the mixer and pull the beaters straight up. Then, using a rubber spatula, get all the marshmallow cream into the meringue and gently fold in the meringue until mixed. This is not necessary to make the meringue. What it does it adds stability and gloss so that the meringue holds up beautifully for several days. It is absolutely not necessary to have the marshmallow cream to make meringue. I have made many meringues without it. I just love using this trick because three days later, my pie still looks great and my meringue is glossy and beautiful. I hope you like this trick as well!!
We usually make Lemon Icebox Pie at my house, but I like to do the lime one occasionally. They are both delicious, cool and creamy treats that I know you will love. I would love to hear whether you like the lime or lemon better and whether you like graham cracker crust or vanilla wafer crust better. If you try the meringue trick with marshmallow cream, I would love to hear about that, too!!! Thanks for stopping by!