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Pie Recipe?

I need a strawberry pie recipe. But for the strawberries I have the strawberry pie filling. So i need a recipe to fit that.

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  1. Bake a regular pie crust (it's almost easier to go buy pie-shell dough at the store). Let it cool. Put the filling in the crust (no top crust) and chill for an hour in the fridge. Top with cool-whip or canned whipped cream. Yum. .
  2. a very simple and fairly tasty recipe. If you don't make your own crust buy ready made in the frozen foods section of your local grocery store put bottom crust in pie pan fill with strawberries then top crust. press edges together make three or four small slits in top and bake at 375 degrees til crust is golden brown. Before baking you can sprinkle a little granulated sugar on top for a little extra sweetness. cooking time shouldn't take more than about 20 to 30 min.
  3. 1 graham cracker crust 8 oz pkg. cream cheese, softened 1 c. sugar 3 eggs 1 tsp. vanilla 1 can strawberry pie filling Cool Whip Cream cream cheese, sugar, eggs and vanilla. Pour into graham cracker crust. Bake at 350 for 25 min. or until set. Chill. Top with strawberry pie filling. Serve with cool whip. Refrigerate leftover pie. Good luck!
  4. Crush 1cup fresh strawberries and cook with 1 C water about 2 min., drain in colander. Combine 3/4 C sugar & 3 T. cornstardh, stir into berry juice. Cook & stir till thickened & bubbly. Place 1&1/2 C fresh strawberries in BAKED 8in. pie crust. Pour 1/2 sauce over. Repeat layers with 1&1/2 C berries and remaining sauce. Chill Top with whipped cream. Enjoy.
  5. 2 (8 oz.) strawberry yogurt 8 oz. Cool Whip (1 container) 1 pt. strawberries, fresh or frozen Fold yogurt into Cool Whip, thawed. If using fresh strawberries, slice and sweeten. (Frozen strawberries work just as well.) Fold in strawberries and spoon into graham cracker crust. Freeze 4 hours or overnight. Remove 30 minutes before serving and keep chilled until serving. Tampa, Florida
  6. Strawberry Mudslide Pie 1 (12 ounce) package milk chocolate or semisweet chocolate chips 2 teaspoons vanilla extract 1 prepared 8-inch pie crust 1 tablespoon lemon juice 1 tablespoon cornstarch 16 ounces cream cheese, softened 1 (16 ounce) package frozen sliced strawberries in syrup, thawed Sweetened whipped cream (or whipped topping) Melt chocolate in double boiler over hot (not boiling) water; mix until smooth. Cool to room temperature. Beat cream cheese until fluffy; beat in chocolate and vanilla extract until smooth and thoroughly blended. Pour into pie crust; smooth top. Chill until firm. Meanwhile, heat strawberries in a small saucepan. Mix lemon juice and cornstarch and add to strawberries. Cook and stir over medium heat until clear and thickened, about 3 to 4 minutes. Cool to room temperature. Pour over pie; spread to cover chocolate filling. Chill. Pipe top with sweetened whipped cream. Cut into wedges. Individual Tarts Melt about 1 1/2 cups semisweet chocolate chips in double boiler over hot (not boiling) water; mix until smooth. Spoon a little chocolate into bottom of cupcake papers. Don't make the base too thick or to thin. Put papers on cookie sheet and put in refrigerator to harden. Melt chocolate in double boiler over hot (not boiling) water; mix until smooth. Cool to room temperature. Beat cream cheese until fluffy; beat in chocolate and vanilla extract until smooth and thoroughly blended. Spoon into cupcake papers and smooth tops. Chill until firm. Chill a can of strawberry pie filling. Before serving, remove papers and top with pie filling. If using large cupcake papers you will get 20 to 24 tarts. If using medium cupcake papers you will get about 30 tarts.
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