Strawberry Pies and Tarts

This time of year I love making and eating Strawberry Pies and tarts. Yesterday afternoon I made a pie and tarts. They have been in the  fridge since yesterday but I could not wait any longer to have a taste!! I know it’s just before dinner but what the theck!!

If you like Strawberry pie and tarts, you can get y recipes from my post last year, Best Ever Strawberry Pie recipe! This is a very easy recipe and it is delicious!!!

Enjoy!!!

Photo credit Rina Jordan, wonderful photo of my Walnut Cheese Board, check out her website, Rina Jordan Photography

 

 

 

 

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Hot Fudge Sauce, Chocolate Cake and Ice Cream

If you love chocolate, you will love this recipe! This recipe is better than the old Shoney’s Hot Fudge Cake, if you can remember that! This has got to be one of the Top Food Pleasures EVER! Ok, if you love chocolate, you are going to love me for this post!! This is one of the most magnificent, hot fudge sauce recipes you will ever taste!

If you try my Hot Fudge Sauce recipe, it will become one of your most favorite recipes ever. Let me warn you though, it is very addictive and oh so delicious!!! You won’t be able to stop eating it, your taste buds will explode with pleasure and you will want more and more!

On your first bite, it will make you do the HAPPY dance!  🙂

….MMM so good!

I am telling you this is a serious hot fudge sauce recipe that is homemade and easy to make! Does this recipe remind you of the Shoney’s Hot Fudge Cake, well it looks like it but this recipe is much better, thicker and more delicious, I promise you. Are you drooling yet?

This recipe has been in our family for a very long time, over 50 years. When I think of this recipe, I think about how wonderful it taste and all the good times with family! We would even hand churn ice cream and add this hot fudge making a vanilla fudge swirl ice cream.

 

I often give away the mason jars of hot fudge as gifts!

With your spoon drizzle the hot fudge sauce over cool cake and ice cream it will be gooey, thick and get thicker as it cools but never turns hard.

I know what you are thinking, how many calories? Too many to count…does it really matter, enjoy it, don’t feel guilty, just try it, enjoy it because you deserve it!

Ingredients:

> see picture of the brand of items I use.
1/2 cup cocoa
1 cup granulated sugar
1 cup light or dark Karo syrup
1/2 cup evaporated milk
1/2 tsp salt
3 tablespoons margarine, I use Land Of Lakes brand
1 tsp pure vanilla extract

**Recipe makes 2o ounces.

 

Start by combine all ingredients except vanilla into your pot. Vanilla will be the last ingredient added once you take the chocolate sauce off the stove top.

Above, all ingredients in pot ready to start heating! Cook over medium heat, stirring until full boil. Boil for 3 minutes, constantly stirring.

Above, all ingredients combined about ready to start boiling.

Above, low boil on medium Be careful stirring, (be sure to constantly stir) you don’t want to splash the HOT fudge sauce onto your fingers or hand. After boiling for 3 minutes, remove completely from the heat and add 1 tsp pure vanilla extract and stir to incorporate.

While the chocolate syrup is hot pour into a glass container. I use the small wide mouth Ball mason jars.

Using the wide mouth mason jar will make it easier to heat and gives you easy access with a spoon to remove the chocolate syrup when you are ready to eat! A jar of my homemade hot fudge sauce makes a great gift too. 🙂 Be sure to store the hot fudge sauce in the fridge until you are ready to eat. As it cools it will become really thick. All you need to do is heat it in the microwave to get it hot and ready to eat! Now to make the cake, I use Duncan Hines cake mix and just follow the instructions on the back of the box.

Use a 9 X 13 inch sheet cake pan. All ingredients mixed and ready to go into the oven.

 

Maybe you prefer only the cake and hot fudge, it’s just as delicious! 🙂 You can also use this hot fudge sauce to for fondue, dipping fruit, strawberries, pineapple, marshmallows, etc., you name it!!

When I make this recipe I will buy the Mayfield vanilla ice cream in the rectangle carton to make it easy to slice the ice cream. Cut you a piece of cake, slice it in half, cut a piece of ice cream to fit, then you are ready to cover with the hot fudge sauce! Add whip cream too!

If you don’t want to do the cake, it’s great with just ice cream! Or over brownies or cup cakes, be creative.

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Check out my recent post, I have to tell you that the Ultimate Chocolate Chip Cakes is Awesome!!!  SO is the Crème Brulee and the Strawberry pie, and…..

Making Crème Brûlée          Ultimate Chocolate Chip Cake

      

Strawberry Pie                        Chocolate Cheesecake

      

Cheesecake                              Red Velvet Cake

    

 

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Best Ever Strawberry Pie

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My Strawberry Pie!!! …. absolutely delicious!!

When strawberries are fresh, it’s time to make a Strawberry Pie! A fresh strawberry pie is one of my favorites. As a child, our family would eat at Shoney’s and I loved their strawberry pie but this recipe is much better. During the strawberry season I will make nearly 20 or more of these pie’s for family, friends and don’t forget myself. They are easy to make and oh so delicious!:-)

This is a simple southern strawberry pie recipe.

Ingredients:
Pie Crust
1 – large deep dish pie crust baked
3 oz cream cheese
1/4 cup granulated sugar

The cream cheese will help keep the crust from getting soft.
Note: if you are having a party consider making mini-strawberry pies!

Filling
1 lb. Strawberries, more if  you like to have a full pie and plan to eat a few!
1 –cup granulated sugar
½ teaspoon salt
1 cup water
3 tablespoons corn starch

Add to above filling after it has boiled.
3 tablespoons of strawberry Jello (less than 3 oz box)

If you increase the strawberries you will need to increase your mixture.

Place pie crust on a cookie sheet in the oven and bake according to the instructions on the package, usually 400 degrees F for 8 to 10 minutes or until light brown. Watch the crust so that it doesn’t over bake. While the crust is baking, mix the cream cheese and sugar. If you don’t like cream cheese you can skip this process. Leave at room temperature for now to make it easy to spread in your pie crust.

I usually buy 2 lbs. of strawberries and add extra. I like to have the pie over flowing with strawberries. I will double the filling recipe when adding extra strawberries or better yet make two pies. If you make two pies at the same time, triple the recipe and you will have plenty of filling. If the berries are really sweet this also gives me plenty to eat plain! Wash and clean your strawberries, I like to leave my strawberries whole. If you slice the berries you will need more than 1 lb.

Once the crust is done and cooled, spread the cream cheese mixture on the bottom of the baked pie crust. Be careful not to break your crust! Add the strawberries to the pie crust.

Sugar, salt, water and corn starch combined and starting to boil.

Start the filling by measuring and adding to your heavy pot the cold water, it is important the water is cold. Then add a little of the corn starch at a time and stir continuously to mix corn starch. Once the corn starch is mixed, add sugar, salt and water.  Stir to get everything mixed together. Place on medium heat and stir, I stir almost constantly. When it starts to boil, it will thicken, be sure to stir the entire time it is boiling. Boil for 2-3 minutes. Remove from heat and add the strawberry jello and stir until completely mixed.

Strawberry pie filling after adding the strawberry jello.

Pie crust with one layer of strawberries, almost ready for the filling!

Let the filling cool for a no more than a couple minutes. Don’t wait too long or it will harden and you won’t be able to spoon over strawberries. After pouring on the filling over the first layer of strawberries, I stack n more strawberries and pour on more filling!!!  *** ALERT:  You will be tempted to stick your finger into the strawberry jelly, please don’t, it’s HOT and you will burn your finger. Don’t lick the spoon either while it is hot! My kids love to have a spoon full once it has cooled!

The pie is ready to go into the fridge for at least 3-4 hours before serving. Use Reddi Wip cream when you serve!

This recipe can be used with peaches and other fruit as well!

Enjoy!!

Recent Post

Making Crème Brûlée          Ultimate Chocolate Chip Cake

      

Peanut Butter Cookies             Chocolate Cheesecake

      

Best Ever Cheesecake            Hot Fudge Cake

      

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