Prepare 9 inch Baked Pie Shell as directed on package.
Cool. Mash enough berries to measure 1 cup.
Stir together sugar and cornstarch.
Gradually stir in water and crushed berries. cook over medium heat,
stirring constantly, until mixture thickens and boils
. Boil and stir 1 minute. Stir in few drops of red food color, cool.
Beat cream cheese until smooth; spread on bottom of cooled baked pie shell.
Fill shell with remaining berries; pour berry mixture over top.
Chill at least 3 hours or until set.
Fresh Raspberry Pie: Substitute 6 cups of raspberries for the strawberries.
Fresh Peach Pie: Substitute 5 cups of sliced peaches (7 medium) for the strawberries.
To prevent peaches from darkening, use a granulated ascorbic
acid mixture as directed on package.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (233g)|
|Recipe Makes: 8|
|Calories from Fat: 89 (19%)|
|Amt Per Serving||% DV|
|Total Fat 9.9g||13 %|
|Saturated Fat 4.5g||22 %|
|Monounsaturated Fat 3.5g|
|Polyunsanturated Fat 1.1g|
|Cholesterol 10mg||3 %|
|Sodium 170.8mg||6 %|
|Potassium 211.1mg||6 %|
|Total Carbohydrate 97.8g||29 %|
|Dietary Fiber 2.7g||11 %|
|Sugars, other 95.1g|
|Protein 3.9g||6 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 481
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.