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Strawberry Cream Pie
Ingredients:
1 (9 inch) graham cracker crust
1 package (8 oz) cream cheese, softened
½ cup powdered sugar
1 tsp vanilla extract
1 cup heavy cream, whipped (or 1 container whipped topping)
1 cup fresh strawberries, puréed (for pink filling)
½ cup strawberry jelly or jam (melted, for glaze)
Extra whipped cream (for piping on top)
Instructions:
Make filling – Beat cream cheese, powdered sugar, and vanilla until smooth.
Add strawberry purée and mix until fully pink. Gently fold in whipped cream until fluffy.
Fill crust – Spoon pink cream filling into crust and smooth the top.
Pipe topping – Fill a piping bag (or zip bag with tip cut off) with extra whipped cream.
Pipe swirls, rosettes, or a full layer of whipped cream over the top of the pie.
Glaze – Warm jelly/jam until thin and brush or drizzle lightly over the whipped cream for a glossy finish.
Chill – Refrigerate 3–4 hours or until firm enough to slice.
3. Pineapple Cream Pie
Ingredients:
For the crust:
1 graham cracker pie crust (store-bought or homemade)
For the filling:
1 (8 oz) package cream cheese, softened
1/2 cup powdered sugar
1 (20 oz) can crushed pineapple, well-drained
1 tsp vanilla extract
1 tub (8 oz) whipped topping (like Cool Whip), thawed
For topping (optional):
Extra whipped topping
Toasted coconut or pineapple crushed
Instructions:
Mix the Cream Base:
In a large bowl, beat the softened cream cheese until smooth. Add powdered sugar and vanilla; beat until well combined.
Add Pineapple:
Fold in the well-drained crushed pineapple (press out excess juice with a spoon or cheesecloth if needed).
Fold in Whipped Topping:
Gently fold in the whipped topping until light and fluffy.
Assemble the Pie:
Spoon the mixture into the graham cracker crust and smooth the top.
Chill:
Refrigerate for at least 4 hours or until firm.
Serve:
Top with extra whipped topping, toasted coconut, or a few pieces of pineapple for garnish
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