Southern Style Icebox Strawberry Pie

With the hot weather of summer and early fall and icebox pie is always a nice way to put dessert.  When strawberries are in bountiful, this strawberry icebox pie is an easy way to put some fruit on the table, which will be appreciated by all.

Cook’s Note

  • You need to finish with two cups of filling.
  • Making your own whipped cream and pie crust at home is an excellent way to add variety to this pie.
  • However, in a pinch for time or simply for convenience, store-bought whipped cream and pie crust work just fine.
  • This recipe uses a 0.60-ounce package sugar-free strawberry flavored gelatin, which makes it a little firmer.  However, a 0.30-ounce package can be used, and regular sweetened gelatin works equally well.

Icebox Strawberry Pie Filling Ingredients

  • 1 (0.6-ounce) package sugar-free strawberry flavored gelatin
  • 1 (9-inch) pie shell, blind-baked and cooled
  • 1-1/2 cups cold water
  • 2 pints fresh strawberries, hulled and diced
  • 2 tablespoons cornstarch
  • 3 tablespoons sugar (optional)

Icebox Strawberry Pie Filling Directions

  • Blind-bake pie crust and cool.
  • Wash, hull and dice strawberries and set aside.
  • In a small bowl, mix gelatin in 1/2 cups cold water and allow to bloom
  •  In a large saucepan, combine 1 cup water and cornstarch until smooth.
  • Bring mixture to a boil stirring constantly on medium; continue cooking and stirring for 2 minutes or until thickened.
  • Remove mixture from the heat; stir in bloomed gelatin and sugar (if desired) until dissolved.
  • Transfer to a bowl and cool to room temperature, about 30 minutes.
  • Stir in diced strawberries.
  • Pour strawberry pie filling into blind-baked crust and level filling.
  • Put the filled pie in refrigerate and chill for 2 hours or until gelatin has set.
  • Slice pie and garnish each serving with whipped topping and, perhaps, a fresh strawberry half.

Related References

Using a square cake pan for round cake pan recipe

If you have a recipe for a round cake and want to bake it in a square tin, use a square tin which is 2.5 cm (1 in) smaller than the round tin size.

For example, the recipe for a 23 cm (9 in) round cake could also be used to make a 20 cm (8 in) square cake. Halving the quantities given for the 23 cm (9 in) round recipe will make a 12.5 cm (5 in) square cake or doubling the quantities will be sufficient for a 28 cm (11 in) square cake

No-Bake Orange Soufflé

Who doesn’t like oranges?  This cool, refreshing dish brings together the familiarity of a soufflé with the cool comfort of a homemade icebox dessert.

Ingredients                                 metrics:

  • 1 envelope of unflavored gelatin                  1 envelope of unflavored gelatin
  • ¼ cup water                                                60 ml water
  • 3 eggs                                                          3 eggs
  • ¾ cup sugar                                                170 gr sugar
  • 1 cup heavy whipping cream                        235 ml heavy whipping cream
  • 2 thumb-size orange peel                              2 thumb size orange peel
  • 1/2 cup naval orange juice (from 2 oranges) 118 ml orange juice
  • 1-2 drops orange food color                         1-2 drops orange food color

Directions

  • Add gelatin and water in a small sauce pan over medium heat, bring to a slight boil. Stir and eye it to make sure the is no lumps. When the liquid turns clear, turn off the heat, add lemon peel, and set aside to let it cool.
  • Combine eggs and sugar in a mixing bowl, mix it with a hand mixer until thick, light and the color become pale. Set aside
  • Whisk heavy whipping cream until soft peaks, set aside.
  • Add lemon juice to the cooled gelatin mixture, stir until everything is well-blended, then add to egg mixture through a strainer to catch seeds and peels. Mix with a hand mixer just until everything is well-combined.
  • Fold in whipped cream and 1-2 drops of food color, fold with a spatula until there are no white and orange streaks. Put it in the fridge until the mixture is half-set.
  • Meanwhile, prepare the foil collar:
  • -Measure 2 pieces of foil, each long enough to encircle the ramekin. And fold it twice so it is 2 inches higher than the rim of the dish. Secure it tight with tape. Set aside.
  • Add mixture to prepared ramekins, allow to chill for at least 2 hours. Garnish with orange slices and powdered sugar.

Servings

  • Serve 2 (4” ramekin)

Tips/notes:

  • It is best to eat the soufflé on the same day as you make it.
  • For this recipe, it is recommended to use pasteurized eggs
  • Food color is optional.

No-Bake Key Lime Soufflé

Key lime is always a southern favorite flavor and this Cool citrus dessert soufflé is will also be much appreciated by your family.  

Ingredients                                 metrics:

  • 1 envelope of unflavored gelatin                  1 envelope of unflavored gelatin
  • ¼ cup water                                                60 ml water
  • 3 eggs                                                          3 eggs
  • ¾ cup sugar                                                170 gr sugar
  • 1 cup heavy whipping cream                        235 ml whipping cream
  • 1 thumb-size lime peel                                 1 thumb-size lime peel
  • 1/3 cup key lime juice (from 7 limes)           80 ml key lime juice
  • 1-2 drops light green food color                   1-2 drops light green food color

Directions

  • Add gelatin and water in a small saucepan over medium heat, bring to a slight boil. Stir and eye it to make sure the is no lumps. When the liquid turns clear, turn off heat, add lemon peel, and set aside to let it cool.
  • Combine eggs and sugar in a mixing bowl, mix it with a hand mixer until thick, light and the color become pale. Set aside
  • Whisk heavy whipping cream until soft peaks, set aside.
  • Add lemon juice to the cooled gelatin mixture, stir until everything is well-blended, then add to egg mixture through a strainer to catch seeds and peels. Mix with a hand mixer just until everything is well-combined.
  • Fold in whipped cream and 1-2 drops of food color, fold with a spatula until there are no white and green streaks. Put it in the fridge until the mixture is half-set.
  • Meanwhile, prepare the foil collar:
  • -Measure 2 pieces of foil, each long enough to encircle the ramekin. And fold it twice so it is 2 inches higher than the rim of the dish. Secure it tight with tape. Set aside.
  • Add mixture to prepared ramekins, allow to chill for at least 2 hours. Garnish with lime slices or fruit of your choice.

Servings

  • Serve 2 (4” ramekin)

Tips/notes:

  • It is best to eat the soufflé on the same day as you make it.
  • For this recipe, it is recommended to use pasteurized eggs
  • Food color is optional.

No-Bake Lemon Soufflé

Looking for something cool and lemony well here is a refreshing twist on the Souffléwhich please the palate.

Ingredients                            metrics:

  • 1 envelope of unflavored gelatin                  1 envelope of unflavored gelatin
  • ¼ cup water                                                60 ml of water
  • 3 eggs                                                          3 eggs
  • ¾ cup sugar                                                170 gr sugar
  • 1 cup heavy whipping cream                        235 ml whipping cream
  • 2 thumb-size lemon peel                               2 thumb size lemon peel
  • ½ cup lemon juice (from 2-3 lemons)           118 ml lemon juice

Directions

  • Add gelatin and water in a small saucepan over medium heat, bring to a slight boil. Stir and eye it to make sure the is no lumps. When the liquid turns clear, turn off the heat, add lemon peel, and set aside to let it cool.
  • Combine eggs and sugar in a mixing bowl, mix it with a hand mixer until thick, light and the color become pale. Set aside
  • Whisk heavy whipping cream until soft peaks, set aside.
  • Add lemon juice to the cooled gelatin mixture, stir until everything is well-blended, then add to egg mixture through a strainer to catch seeds and peels. Mix with a hand mixer just until everything is well-combined.
  • Fold in whipped cream, fold with a spatula until there are no white streaks. Put it in the fridge until the mixture is half-set.
  • Meanwhile, prepare the foil collar:
  • -Measure 2 pieces of foil, each long enough to encircle the ramekin. And fold it twice so it is 2 inches higher than the rim of the dish. Secure it tight with tape. Set aside.
  • Add mixture to prepared ramekins, allow to chill for at least 2 hours. Serve with confectioners’ sugar and berries.

Servings

  • Serve 2 (4” ramekin)

Tips/Notes:

  • It is best to eat the soufflé on the same day as you make it.
  • For this recipe, it is recommended to use pasteurized egg

Lime Yogurt Gelatin Dessert

This I an easy dessert which will actually give your dessert some health benefits. So, who said dessert is bad for you,–not always true.

Lime Yogurt Gelatin Ingredients

Gelatin

  • 1 package unflavored gelatin (1 tablespoon / 0.3 oz)
  • 1 package sugar-free lime gelatin (0.6 oz / 17g)
  • ½ cup (120 ml) cold water  
  • 3 ½ cups boiling water
  • 3/4 cup (180 ml) plain, full-fat or Greek yogurt
  • 3/4 cup (180 ml) heavy cream

Garnish

  • Whipped cream (optional)
  • Slice of Lime per serving (optional)

Lime Yogurt Gelatin Directions

  • Measure, cover, and let the yogurt warm to about room temperature.
  • Bloom your gelatin by putting spreading both packets evenly over the cold water and letting the gelatin soften. I usually do this in the mixing bowl where I intend to dissolve the gelatin with hot water.
  • Heat the remaining water.  To speed up preparation and reduce the supervision required, I usually heat my water in the microwave in a large microwave-safe glass measuring cup.
  • Combine the boiling water with the bloomed gelatin and stir until completely dissolved.
  • Set aside the dissolved gelatin let the gelatin to cool down to warm room temperature; about 30 minutes. Do not refrigerate the gelatin or the gelatin may set; especially, you get distracted by life for a few more minutes than planned.
  • When the gelatin mixture cold to room temperature, whisk in the yogurt until evenly combined.
  • Divide the mixture into serving contains or an appropriately sized serving dish if serving the gelatin family-style.
  • Refrigerate the gelatin until set, about 3 hours or more.
  • When serving, If desired, garnish with whipping cream and a slice of lime.

Serve

  • The gelatin is best served cold.

Servings:

  • Makes 11-12 half-cup servings

Alternatives

  • For richer gelatin replace yogurt with 3/4 cup (180 ml) plain, full-fat or Greek yogurt and 3/4 cup (180 ml) heavy cream, mixed together.
  • You make this work with any flavor gelatin, which your family likes, but you may also want to change the garnish, as well.

Cook’s Notes

  1. We make our own yogurt and the way I make yogurt, the yogurt is nearly as thick as Greek yogurt.
  2. If you want to skip the unflavored gelatin, then reduce the hot water from 3 ½ cups to 2 ¾ cups and you should be fine.  I use the because I want the full batch and the unflavored gelatin also adds a measure of safety, ensuring the gelatin will set and be firm.
  3. It is important to let the dissolved gelatin cool, so don’t run it.  If the gelatin is too heat it will kill the living yogurt culture, which gives this dessert some health benefits.
  4. We always leave plenty of space at the top of the dish to have room for lots of whipped cream.

How to Decorate a Pie Crust

Instead of a pie recipe, let us try something more creative; it’s about decorating a pie! But you don’t worry, this article will tell you all about how to decorate a pie crust.

The hardest part: Finding the courage!

Anything has to start, to reach the finishing line! Finding the right motivation and courage to bake a pie is the first step; once you are confident you can start working with the pie dough, the toppings, and finally the beautiful crust designs. Always use a pie crust that is of good quality. A pie crust consists of 3 primary things, they are liquid, fat, and flour; the ratio or the amount of each will make a big difference. The most important thing to remember is that perfect pie will take time. So be patient and give it time.

When you finish baking the pie, it’s time to make it gorgeous, and we are here to help you with that!

So let’s begin!

Creating a great crust takes more than you can think! But we will make it easy for you. To get started, get a heap of filing inspiration – from sweet and saucy fruits to classic veggie parcels and meat pies. After rubbing all the flour and butter together, blink baking, and rolling, the time comes when you turn your pie to something awesome and spectacular. Wondering how to do that?

Here are some simple ways to decorate a pie crust.

1. Patchwork Pie

First, try rolling out the pie dough and then stamp out a shape that you like. You can also try cutting the pie dough into different shaped pieces. Next, you cover the pie’s top with the pie dough pieces, making sure that you leave some gaps through which the fruits will bubble. You can try using a leaf cutter and a flower for your pie and add pie dough balls to the flowers’ center and make veins on its leaves with a knife.

2. Stamped Design

Start by rolling the pie dough on one well floured baking parchment sheet, then use the biscuit cutter for stamping out different shapes. You can try flower shapes, diamonds, little circles, or a heart cutter. Begin brushing the edge of the pie with eggs and keep the lid of the pie dough on the top. Finally, trim its edges with a scissor and decorate its rim in a way you like.

3. Midas touch

Carefully whisk the leftover egg white until frothy with a fork, which is left after making the pie dough and use that to glaze your pie. Your pie will have a golden decoration! If you want a more golden look, then whisk in some caster sugar too!

4. Snazzy Edges

Here are some ideas that will make the edges of the pie look spectacular:

Fancy fluting:

Just squeeze the edge of the pie dough around your index finger’s top, use the thumb, and another index finger. Continue working along the sides of the pie dough and it will get a professionally beautiful fluted finish.

Forked finish:

You can press down on the pie dough’s top sheet with a fork to get a very classic look. The Forked finish is simple and classy at the same time.

Deep look:

You can create depressions by pressing the edge of the pie using the back of a spoon. It’s easy and less time-consuming.

Plait together:

You can plait three thin strips together and then place them around the pie edges. Remember, this can appear fiddly and therefore, you should try doing it in four sections and join them on the pie!

Sugar love:

This is probably the easiest way to decorate a pie. You just have to sprinkle granulated sugar on the edges. It will add pretty sparkly look once the pie is baked.

Wrapping it up

Here’s a truth: The butter chunks that is often seen in the dough is a good thing! The butter should not be mixed thoroughly. There’s an explanation to it as well. When you are baking the crust, the water present in butter transforms to steam, and the steam will create flakes in that dough. If you over mix the butter in the pie dough, there will be no steam pockets, and you will not have the delicious flakiness.

There you have it!

You can now make your pie a pie-fection with these decorating ideas. It’s time that your pie becomes the star of the evening!

Related References