strawberry pie filling

This easy no-bake strawberry cheesecake starts with a buttery vanilla wafer crust, adds a light and fluffy strawberry cheesecake filling, then tops it with sweet strawberry pie filling and whipped topping.

No Bake Strawberry Cheesecake

vanilla wafer crumbs (~ 70 cookies crumbled)

(1 stick) salted butter, melted

Tablespoons brown sugar

(8 ounce) packages cream cheese, softened

white sugar

strawberry jam

½ (8 ounce) container whipped topping (Cool Whip)

(21 ounce) can strawberry pie filling

½ (8 ounce) container whipped topping

Spray a 9-inch springform pan with cooking spray. 

In a medium bowl, mix the vanilla wafer...

In a medium bowl, mix the vanilla wafer crumbs, melted butter, and brown sugar until completely combined. 

Firmly press the crumb mixture into the bottom...

Firmly press the crumb mixture into the bottom of the springform pan to create a crust. Set in the refrigerator to chill until you have finished with the filling.

For the filling, use a hand or stand...

For the filling, use a hand or stand mixer to beat the cream cheese and sugar together in a large bowl until smooth. 

Add in the ½ container of whipped topping...

Add in the ½ container of whipped topping and strawberry jam and beat on low speed until completely combined.

Spread the strawberry mixture into the springform pan...

Spread the strawberry mixture into the springform pan atop the crust and refrigerate for 3 hours or overnight. It should be completely set.  

Once the cheesecake has set, remove the cake...

Once the cheesecake has set, remove the cake from the springform pan and set on a cake plate for decorating.

Top the center of the cake with the...

Top the center of the cake with the strawberry pie filling. Spread evenly but don’t go all the way to the sides, or the filling will drip over the edge.

Place the whipped topping into a piping bag...

Place the whipped topping into a piping bag with a star tip (I used a 1M Wilton tip) and pipe decorative swirls or florets onto the edge of the cheesecake.  

This easy recipe for canning strawberry pie filling only has 5 ingredients. It is incredibly easy. Make the sauce and refrigerate or water bath can it for longer storage.

Canning Strawberry Pie Filling

strawberries

Clear Jel modified cornstarch

Sugar (plus 2 Tbsp)

water

Lemon

Rinse berries well.

Remove hulls.

Boil water in a large pan. Blanch berries for one minute. Remove with slotted spoon to covered bowl.

Add juice or water, lemon juice and Clear-jel mixed with sugar to a separate pan. Bring to boil. Stir to remove clumps. Reduce heat cook about 10 minutes until thickened. Add berries back to sauce to heat.

How to make the filling

Ladle hot filling into the hot jars, leaving 1/4″ headspace.

Wipe rims clean with damp paper towel.

Center lids on jars.

Apply bands and adjust to fingertip tight. Place filled jars in canner ensuring jars are covered by over 1″ water. Bring to a gentle, steady boil.

Process jars for 30 minutes, adjusting for altitude. Turn off heat. Let jars rest in hot water for 5 minutes before removing from canning pot.

Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down in the center, when pressed. Store jars in a cool place.

How to can the filling

In just 15 minutes you can make a delicious Strawberry Pie Filling that has a vibrant red color and is bursting with flavor. This pie filling recipe is easy to make using 5 simple ingredients and is great for pies, cakes, cheesecake, or breakfast pastries.

Strawberry Pie Filling

strawberries (24 ounces)

lemon juice

sugar

cornstarch

strawberry Jell-O powder

Stir together the strawberries and lemon juice. Set...

Stir together the strawberries and lemon juice. Set aside.

Whisk together the sugar and cornstarch. Stir it...

Whisk together the sugar and cornstarch. Stir it into the water in a large saucepan and heat over high heat until the mixture turns clear and starts to bubble.

Remove the pan from the heat and stir...

Remove the pan from the heat and stir in the Jello powder until dissolved.

Add the sliced strawberries and stir until completely...

Add the sliced strawberries and stir until completely coated in the gel mixture.

Let the mixture cool on the back of...

Let the mixture cool on the back of the stove or counter for 1-2 hours, then refrigerate until chilled all the way through.

Keep refrigerated in a sealed container for 4-5...

Keep refrigerated in a sealed container for 4-5 days. It can also be frozen if you want to keep it longer.

https://mediavine-res.cloudinary.com/video/upload/a8101qrsghjhbqbhcjvl.mp4

<p>In just 15 minutes you can make a delicious <strong>Strawberry Pie Filling</strong> that has a vibrant red color and is bursting with flavor. This pie filling recipe is easy to make using 5 simple ingredients and is great for pies, cakes, cheesecake, or breakfast pastries.</p>

Homemade Strawberry Pie Filling

This No Bake Strawberry Chocolate Pie combines the delicious combo of strawberries and chocolate into one very easy-to-make dessert! It combines a ready made chocolate nut crust, a layer of chocolate ganache, and the creamiest strawberry pie filling. With very few ingredients needed, this super simple, luscious recipe is a must try!

No Bake Strawberry Chocolate Pie

Diamond of California® Chocolate Nut Pie Crust

oz Semi-Sweet Chocolate Chips

Heavy Whipping Cream

tsp Vanilla Extract

tbsp Cold Water

.25 oz Unflavored Gelatin Powder (1 envelope)

tbsp Boiling Water

oz Full Fat Cream Cheese (softened)

oz Eagle Brand® Sweetened Condensed Milk

21 oz Lucky Leaf® Strawberry Pie Filling (divided (2/3 cup (156 g)

Add the semi-sweet chocolate chips to a small heat proof glass bowl.

In a separate heat proof bowl or measuring glass, heat the heavy whipping cream in the microwave for 1 minute, 15 seconds on high (or full power).

Pour the hot whipping cream over the semi-sweet chocolate chips, then cover lightly with aluminum foil. Let it sit for 2-3 minutes.

Remove the foil, add in the vanilla extract, then slowly whisk together until the chocolate ganache is nice and smooth.

Using a spatula, spread into the bottom and sides of the Diamond of California® chocolate nut pie crust.

Chill in the freezer for about 15-30 minutes until almost set. This is usually ready after making the pie filling.

chocolate ganache layer

To a small heat proof bowl or measuring glass add the 2 tablespoons of cold water, then whisk in the unflavored gelatin. Let it sit for 1-2 minutes. Add in the 2 tablespoons of boiling hot water, then heat in the microwave for 15-30 seconds until the gelatin has fully dissolved. Set to the side and allow to cool slightly.

Using your hand mixer or a stand mixer fitted with the paddle attachment, beat together the cream cheese until lightly fluffy (about 5-6 minutes).

Add in the Eagle Brand® sweetened condensed milk, 2/3 cup of Lucky Leaf® strawberry pie filling, lemon juice, vanilla extract, and the dissolved unflavored gelatin mixture. Mix together on medium-high speed until well blended.

Pour the strawberry pie filling mixture into the prepared chocolate nut pie crust, then smooth out using a spatula. Place in the refrigerator to chill and set for 6 hours, or overnight.

Spoon the remaining strawberry pie filling over the top of the chilled strawberry chocolate pie, then garnish with whipped cream (or thawed whipped topping) and chocolate curls before serving.

Store any leftover pie in the refrigerator.

https://www.youtube.com/watch?v=qjmjVp5rcA8

This No Bake Strawberry Chocolate Pie combines the delicious combo of strawberries and chocolate into one very easy-to-make dessert! It combines a ready made chocolate nut crust, a layer of chocolate ganache, and the creamiest strawberry pie filling. With very few ingredients needed, this super simple, luscious recipe is a must try! 

Full printable recipe ► https://beyondthebutter.com/no-bake-strawberry-chocolate-pie/

Ingredients
Pie Crust
・1 Diamond of California® Chocolate Nut Pie Crust

Chocolate Ganache Layer (optional)
・3 oz Semi-Sweet Chocolate Chips
・⅛ cup Heavy Whipping Cream
・1 tsp Vanilla Extract

Strawberry Pie Filling
・.25 oz Unflavored Gelatin Powder, 1 envelope
・2 tbsp Cold Water
・2 tbsp Boiling Water
・8 oz Full Fat Cream Cheese, softened
・14 oz Eagle Brand® Sweetened Condensed Milk
・2 tbsp Lemon Juice
・2 tsp Vanilla Extract
・21 oz Lucky Leaf® Strawberry Pie Filling

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#nobakestrawberrychocolatepie #strawberrychocolatepie #diamondofcalifornia #eaglebrand #luckyleaf #strawberrypiefilling #readymadepiecrust #piecrust #sweetenedcondensedmilk #sponsored #beyondthebutter #strawberries #chocolate

Fresh Strawberry Pie is made with 4 cups of strawberries that are tossed in a sugar blend, then baked in a homemade pie crust for just 40 minutes.

Strawberry Pie Recipe

all purpose flour

salt

unsalted butter

cold water (up to 2/3 cup if needed)

tsp ground cinnamon

strawberries (sliced)

tbsp vanilla extract

tbsp milk

In a medium sized bowl, add flour, sugar and salt and whisk together to combine.

Next add your butter cubes to flour and using your pastry cutter, cut the butter into the flour mixture until various sized crumbs appear.

Slowly add the cold water into the flour until a ball of dough forms. Start with 1/2 cup and add more water if you need it. Knead the dough quickly to bring it together. Don&#039;t worry if there is any flour left in the bowl.

Remove the dough from the bowl, cut into 2 sections and round into balls. Cover each ball tightly with plastic wrap and place in the refrigerator for 30-45 minutes to rest.

For the Pie Dough

In a large bowl, mix together sugar, flour, cinnamon, and salt until combined.

Next throw in strawberry slices, and vanilla extract and toss until combined then set aside.

For the Filling

Preheat the oven to 425 F.

Remove 1 dough ball from the fridge and add a bit of flour to a working surface or clean the counter and place dough on it. Using a rolling pin, quickly roll dough out to about ¼ - ½ inch thickness and place in a 9 inch pie plate.  Trim any access dough from the rim.

Add strawberry mixture to the inside of the crust.

Remove another dough ball from the refrigerator and roll it out to ¼ to ½ inch thickness and use a lattice design to top the pie.

Brush the top of the pie crust with milk then sprinkle with remaining sugar.

Bake for 35-40 minutes or until the crust is completely golden brown and the strawberries are bubbly.  If you find that the ends of the crust are starting to brown a little too quickly, just top it with foil after baking for 20 minutes.

Remove from the oven and cool for 1 hour then serve.

To Assemble

This recipe was a hit! Every last crumb was devoured by party guests! It made more dough than i needed so i stored the extra in the fridge to make mini cupcake tin pies later that week. Using this recipe again!

Made this recipe with my daughter and it turned out so good! Everyone loved it! Thank you!

I made this today. I really liked the addition of cinnamon and vanilla to the filling. It was good but I do think I personally prefer the traditional uncooked strawberry pie. One thing I would suggest would be to blind bake the pie shell for ten minutes before adding the filling. My berries were quite juicy and the crust got a little soft. Still, it was very enjoyable. Thanks for such a unique recipe.

Thank you so much for showing that its possible to make a cooked strawberry pie.  My mother seemed to be the only person I knew that made her strawberry pies like you.  Much to my dismay, it seems that the rest of the country considers  strawberries in a gelatin the only way to serve strawberries in a pie.  I believe your pie has so much more flavor than they do.

This recipe is simplicity perfected. The filling solidifies just enough to cut into slices while still keeping the shape of the cut fruit. I made this with a 9 year old helper and she was able to do all the steps with just a little help. We were both so pleased with the results!

What a great recipe! This was my first time ever making my own pie crust and will never go back - way less cumbersome than I was expecting. Also never thought of mixing in cinnamon with strawberries, but wow, so so good!

I used a little less than two lbs of strawberries, and it turned out great! Had to look up how to make a lattice crust -- so easy and cute. Serving it with butter pecan ice cream.

Simply delicious. I baked this yesterday with strawberries fresh from my local farmer’s market. It turned out exactly as pictured! I’m adding this to my “favorites” file! I’m so looking forward to leftovers tonight!

I’m a seasoned baker and this was one of the best pies I have ever made! This dough, though! What is this alchemy? It rolled perfectly, it was flaky, and my goodness— it was delicious! I am seriously never going to forgive you, Jocelyn because I may eat the whole thing! Everyone loved it and gave it all the stars and some extra.

Yum ,Yum , Yummy!  
What a wonderful  pie, and the crust was easy to make and simply delicious. Thanks

This is absolutely delicious! I love that it’s such a crowd pleaser for the whole family

Wow this pie looks amazing! So perfect for summertime!

What a beautiful looking pie. And that crust, oh my. I could eat half the pie in one sitting.

This timeless strawberry pie filling offers a sweet and fruity delight, perfect for enhancing your favorite pies with a luscious berry center.

Old-Fashioned Strawberry Pie Filling

vanilla extract

In a large saucepan, combine the strawberries and sugar. Cook over medium heat until the strawberries release their juices, about 5 minutes.

In a small bowl, mix cornstarch with 2 tablespoons of water to create a smooth slurry.

Add the cornstarch slurry, lemon juice, and salt to the saucepan. Stir constantly and cook for another 5 minutes or until the mixture thickens.

Remove from heat and stir in the vanilla extract. Allow to cool before using in a pie.

Home canned strawberry pie filling is a tasty way to preserve a rich strawberry filling right on the pantry shelf.  It&#x27;s perfect for pies, of course, but it&#x27;s also great for topping cheesecakes and other desserts.

strawberries (sliced, from 1 quart of fresh fruit, about 2 lbs)

+ 2 Tbsp. Sugar

+ 1 Tbsp. Clear Jel

water (or juice)

Bottled lemon juice

Sugar

Clear Jel

Water (or juice)

Before you begin, prepare a water bath canner, jars, and lids.&nbsp;

Start by washing and draining the strawberries.&nbsp; Thaw them in a colander over a bowl and reserve the juice if using frozen fruit.

Hull the strawberries and slice them.&nbsp; The size of the slices is up to you, I tend to halve the smaller strawberries and quarter the larger ones.&nbsp; Leave them a bit on the large side, as they shrink during canning, and very small pieces will fall apart during cooking.

Bring a few quarts of water to a boil on the stove and blanch the strawberries for 30 seconds to 1 minute until they're heated through.&nbsp; Work in batches, and be gentle with the fruit so it doesn't fall apart.&nbsp; Remove them with a slotted spoon and keep them warm while making the clear gel mixture.

Combine sugar and clear jel in a large pot, big enough to hold all the fruit comfortably.&nbsp; Add cold water or cold juice to the pot and whisk to dissolve the clear jel completely.&nbsp; This is important!&nbsp; Do not turn on the heat until the clear jel is fully dissolved into the water.

Turn on the heat to medium-high and whisk continuously until the mixture begins to bubble and thicken.&nbsp; As soon as it bubbles, add lemon juice and cook for 1 additional minute.

Turn off the heat and fold in the drained berries.

Immediately fill the canning jars with the mixture, taking extra care to de bubble the jars as the mixture will be thick.&nbsp; Leave 1-inch headspace.

Cap the jars with 2 part canning lids and twist on rings to finger tight.&nbsp; Process in a water bath canner for 30 minutes, adjusting for altitude.&nbsp; Canning times are the same for pints and quarts.&nbsp;

Once the processing time is complete, turn off the heat and allow the jars to sit undisturbed in the canner for about 10 minutes.  This reduces the risk of siphoning as you remove the jars from the canner.  (If you skip this step, there&#39;s a good chance the thick mixture will siphon out of the lid as the jars cool.  That&#39;s not a safety issue, and the jars are still fine to eat if they do still seal, but it makes a big mess, and you lose some of the contents of the jar.)

Remove the jars from the canner with a jar lifter and allow them to cool on the counter for 12 to 24 hours.  Check seals, and store any unsealed jars in the refrigerator for immediate use.

Properly canned and sealed jars of strawberry pie filling will maintain peak quality on the pantry shelf for about 12 months.  Refrigerate after opening.

We have previously substituted In the Raw brand All-Purpose stevia sweetener for sugar when canning as it is heat stable &amp; suitable for use when canning but it's now become very difficult to find. Would similar stevia blended sweeteners (without Monkfruit) be suitable/safe to use in these recipes?

Yesterday my batch was only 5 jars so when I made it today I measured the strawberries after blanching in quart jars. I used 7 qts but finished with 8 1/4 jars. My question is is the batch safe because the ratio of lemon juice would then be off? Do I have to add more lemon juice and recan the batch?

Tastes sates  good. I only got 5 jars. I thought I used almost 8 qts of berries. Thick as pudding, I’m thinking because it only made 5 jars it will be way too thick.

Once canned is it just dump in a pie crust and chill? Or do you have to heat up the filling and then chill it? Maybe a dumb question but any other fruit pie fillings I’ve canned you have to bake the pie after and normally when I make strawberry pie you don’t…

Thank you for your perfect recipe I made pie filling it was amazing, I put up quarts and pints, so I can use for fried pies, put on pancakes waffles ect.  I just wish that the cook jel could be found in our area in the store so my new mission is to convince one grocery store to stock it.

You say to use juice for strawberry pie filling, what kind of juice?

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Top 7 strawberry pie filling recipes from across the web

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The most viewed strawberry pie filling recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine