Mom's Fresh Strawberry Pie

Mom's Fresh Strawberry Pie

Strawberry season isn't far away. Fresh strawberries are showing up in the supermarkets and it's time to enjoy them in things like my mother's fresh strawberry pie!

1 1/2 quarts strawberries, fresh

1/2 cup water

1 cup sugar

2 1/2 T. cornstarch

1 tsp. margarine, vegan

1 baked pie shell (gluten free if necessary)

red food coloring if desired

Crush 1/2 quart of berries. Blend with sugar, cornstarch, and water. Heat to a boil (2 min). Add margarine and food coloring. Fill pastry shell with chilled berries. Pour glaze over berries. Chill. Serve with whipped topping of choice.

World English Dictionary

strawberry  (ˈstrɔːbərɪ, -brɪ)
— n  , pl -ries
1.	a. any of various low-growing rosaceous plants of the genus Fragaria,  such as F. vesca  ( wildstrawberry ) and F. ananassa  ( garden strawberry ), which have white flowers  and red edible fruits and spread by runners
	b. ( as modifier ): a strawberry patch
2.	a. the fruit of any of these plants, consisting of a sweet fleshy receptacle bearing small seedlike parts(the true fruits)
	b. ( as modifier ): strawberry ice cream Yummy, strawberry ice cream!

Oatmeal-Nut Pie Crust

 

This is a wonderful pie crust and is especially good for cheesecake.  I prefer it over a graham cracker crust.  Walnuts equal brain food. You may substitute pecans if you prefer.


Oatmeal-Nut Pie Crust


1 cup uncooked rolled oats (gluten free if necessary)
3 Tbsp. brown sugar
2/3 cup minced walnuts
1/3 cup margarine (or vegetable oil, scant)


Preheat oven to 350 degrees F.  Spread oats in large, shallow pan.  Bake 10 minutes to toast.  Toss with sugar, nuts and melted margarine. 


Press into pie pan.  Refrigerate while making filling.


Yummy!  Can be used this way for a pudding filling - or - filled and baked again as for cheesecake.

Creamy Peanut Butter and Chocolate Pie

There's nothing more relaxing than spending time puttering in the kitchen. Mixing, stirring, blending, and tasting equals a recipe for a fun afternoon. Do you have time to try out a new recipe today? I'll share one of my favorite pie recipes with you, and you can decide if you want to try it or not. It really is yummy and will remind you of a peanut butter cup!

Creamy Peanut Butter and Chocolate Pie

1 pie crust, gluten free if necessary (or a graham cracker crust)
1 package Mori-Nu tofu, extra firm, pureed
8 ounces Tofuti soy cream cheese (or regular cream cheese, if you'd like)
2/3 cup sugar
1/2 cup natural peanut butter
1 teaspoon vanilla
2 Tablespoons honey (or maple syrup)
1/4 cup chocolate syrup

Place the cream cheese, tofu, sugar, peanut butter, vanilla, and honey in a food processor. Puree to a creamy mixture. Pour into crust and bake for 30 minutes at 350 degrees F. Allow to cool and then refrigerate for 5 hours to overnight before serving. When ready to serve, drizzle pie with chocolate syrup before cutting into slices and plating.

*If you like, carob syrup can be substituted for chocolate syrup.

Coconut Cream Pie

This recipe is a family favorite! Easy to make, it has a rich flavor and appeals to anyone who loves coconut or custard!  It's dairy free and eggless and can be poured into a regular pie crust or into a nut or graham cracker crust as well.

Coconut Cream Pie

3 1/2 cups vanilla flavored rice milk
1/2 cup agave syrup or honey
6 tablespoons cornstarch
2 cups unsweetened coconut, fine
2 tablespoons coconut extract

Save out 1/2 cup rice milk to blend with cornstarch for thickening. Bring the remaining ingredients to a slow boil, then add the 1/2 cup rice milk with cornstarch. Cook until thick. Cool completely. Pour into baked pie crust. Chill and serve.

Oatmeal-Nut Pie Crust

This is a wonderful pie crust and is especially good for cheesecake.  I prefer it over a graham cracker crust.  The walnuts provide great depth of flavor.

Oatmeal-Nut Pie Crust

1 cup uncooked rolled oats (gluten free if necessary)
3 Tbsp. brown sugar
2/3 cup minced walnuts
1/3 cup margarine (or nut butter, or vegetable oil, scant)

Preheat oven to 350 degrees F.  Spread oats in large, shallow pan.  Bake 10 minutes to toast.  Toss with sugar, nuts and melted margarine. 

Press into pie pan.  Refrigerate while making filling.

Yummy!  Can be used this way for a pudding or fruit filling - or - filled and baked again as for cheesecake.

Bake Away the Winter Blahs

 

Are you suffering from the winter blahs?  Snow storms, cold weather, and a lack of sunshine can take away quick smiles and replace them with a frown.  Sometimes an hour in the kitchen, making something you've never tried before, can help you find comfort and joy.  How about trying one of our favorite family recipes?  Here it is:

Creamy Peanut Butter Pie

1 1/2 cups chocolate graham cracker crumbs (or regular)
1 Tbsp. oil
4 Tbsp. maple syrup
1 package Mori-Nu Lite Extra Firm tofu, pureed
8 oz. tofu cream cheese
2/3 cup granulated Sucanat
1/2 cup peanut butter, natural, crunchy
1 tsp. vanilla extract
2 Tbsp. clover honey (or agave syrup)
1/4 cup fat-free chocolate syrup (reserve for topping; may substitute 3 Tbsp. carob chips melted in warm oven)

Position a rack in the center of the oven and preheat to 350 degrees F.  Coat a 9" or 10" round pie pan with cooking spray. Mix graham crackers, oil, and maple syrup together and press into the prepared pie pan. Place remaining ingredients (except chocolate syrup) in a food processor, puree until smooth, and pour into the crust. Bake for 30 minutes. Let cool for 30 minutes and then refrigerate overnight or 5 - 6 hours before serving.  Drizzle pie with chocolate syrup just before serving.

Serves: 8 - 10