Frozen pies, akin to "ice cream", are an easy way to make a tasty dessert for a family meal or to bring to that next cookout. My favorites are chocolate cream frozen pie, peanut butter chocolate cream, and this frozen strawberry pie, recipe below. I have to say that this is one instance when those pre-made pie crusts in the supermarket come in very handy, and I do take advantage of them.
If you are a cook that likes to experiment and come up with your own recipes, using the basic recipe below; cream cheese, sugar, vanilla, whipped topping, and nuts, you can substitute blueberries, peaches, or nectarines for the strawberries. The fresher and riper the fruit, the more flavorful the filling will be. Than just match the crust flavor to the filling; such as a shortbread cookie crust or the ever-popular graham cracker.
For your next "kids-on-the-block" party, serve your most popular cookie with a root-beer float. I've included the recipe below so that you can introduce this wonderful soda-fountain treat of the past to our youngest generation.
The recipe below is great for summer get-togethers especially as it makes 2 pies. They will keep in the freezer till you are ready to serve them. For added convenience use store-bought pre-made crusts. The filling is delicious as well as making an attractive presentation.
Frozen Strawberry Pie
Makes 2 pies, 6 servings each.
Ingredients:
Two (2) 9 inch chocolate crumb pie crusts
1 package (8 ounces) cream cheese, softened
1 cup sugar
1 teaspoon vanilla extract
4 cups chopped fresh strawberries
1 carton (12 ounces) frozen whipped topping, thawed
one-half cup chopped pecans, toasted
In a large mixing bowl, beat the cream cheese, sugar and vanilla until smooth. Beat in the strawberries. Fold in the whipped topping and pecans. Pour into crusts. Cover and freeze for 3 to 4 hours or until firm. Remove from the freezer 20 minutes before serving.
Optional garnishes: Fresh strawberries or chocolate curls.
Revive a fun and refreshing ice cream treat with Root-Beer Floats. They are easy to make and will make you think of a corner soda shop.
Root-Beer Floats
Pour 6 ounces cold root beer into a tall glass.
Add 2 scoops of softened vanilla ice cream.
Drizzle 1 tablespoon chocolate syrup over the ice cream.
Serve with a long spoon and a straw.
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Patricia Altomare invites feedback. Email her at patakitchen@yahoo.com, or write care of Gloucester Daily Times, 36 Whittemore St., Gloucester, MA 01930.
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