FRITZ'S STRAWBERRY PIE
1 baked pie shell
3 oz. cream cheese, softened
1 quart strawberries
FOR THE GLAZE:
1 cup sugar
1 cup water
2 to 3 Tbsp. cornstarch
Red food coloring
Spread cream cheese on bottom of pie shell. Slice strawberries and mound on top. Set aside.
Make glaze by combining glaze ingredients in a small saucepan and cooking on medium heat. When it is thick, take off the heat and let cool.
Pour or spoon the glaze over the berries. Keep pie refrigerated till ready to serve. Yummy!!
From: Gina, Fla - 01-21-2000
1 baked pie shell
3 oz. cream cheese, softened
1 quart strawberries
FOR THE GLAZE:
1 cup sugar
1 cup water
2 to 3 Tbsp. cornstarch
Red food coloring
Spread cream cheese on bottom of pie shell. Slice strawberries and mound on top. Set aside.
Make glaze by combining glaze ingredients in a small saucepan and cooking on medium heat. When it is thick, take off the heat and let cool.
Pour or spoon the glaze over the berries. Keep pie refrigerated till ready to serve. Yummy!!
From: Gina, Fla - 01-21-2000
MsgID: 3159058
Shared by: Betsy at Recipelink.com
In reply to: Recipe: Recipes Old and New - April 2017 Daily R...
Board: Daily Recipe Swap at Recipelink.com
Shared by: Betsy at Recipelink.com
In reply to: Recipe: Recipes Old and New - April 2017 Daily R...
Board: Daily Recipe Swap at Recipelink.com
- Read Replies (32)
- Post Reply
- Post New
- Save to Recipe Box
ADVERTISEMENT
Random Recipes from:
Desserts - Pies and Tarts
Desserts - Pies and Tarts
- Strawberry Cream Cheese Pie with Peach Variation (Dream Whip, 1968)
- Cherry Ice Cream Pie (using ice cream and cherry pie filling)
- George Eastman's Lemon Meringue Pie (1920's)
- Nutless Pecan Pie (using oats and coconut)
- Nectarine and Walnut Galettes with Walnut Pastry
- Pumpkin Bars with Shortbread Crust
- No Bake Rhubarb Pie (using Jello and Cool Whip)
- Lemonade Meringue Pie (using lemonade concentrate)
- Crisco Lemon Meringue Pie (1937)
- Macaroon Brownie Tart (using brownie mix)
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg
Allowed file types: .gif .png .jpg .jpeg
POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
- Do not use the message boards for advertising or solicitation of our visitors.
- Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
- Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
- Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
- Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
- Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
- E-mail all site-related questions and comments to:help@recipelink.com
-
The message
boards are monitored and not all posts are accepted. We reserve the right to
modify, move, use or remove (or not remove) information posted at our discretion
and without prior notification or explanation. Failure to follow the guidelines
may result in loss of access. These guidelines are subject to change without
notice.
Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
- Do not use the message boards for advertising or solicitation of our visitors.
- Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
- Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
- Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
- Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
- Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
- E-mail all site-related questions and comments to:help@recipelink.com
-
The message
boards are monitored and not all posts are accepted. We reserve the right to
modify, move, use or remove (or not remove) information posted at our discretion
and without prior notification or explanation. Failure to follow the guidelines
may result in loss of access. These guidelines are subject to change without
notice.
Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
Thank you for participating!