Fluffy Strawberry Pie is a delightful dessert that combines the freshness of strawberries with the rich creaminess of condensed milk and whipped cream. This recipe offers a twist by incorporating a toasted coconut crust, adding a delightful crunch to each bite. Whether you’re entertaining guests or simply craving a sweet treat, this pie is sure to impress with its vibrant flavors and creamy texture.
Ingredients:
- 2-1/2 cups flaked coconut, toasted
- 1/3 cup butter or margarine, melted
- 3 oz. Cream cheese, softened
- 1 (14 oz.) can Eagle Brand condensed milk
- 2-1/2 cups fresh or frozen unsweetened strawberries, thawed, smashed or puréed (about 1-1/2 cups)
- 3 tablespoons real lemon juice from concentrate
- 1 cup whipping cream, whipped
- Additional fresh strawberries, optional
Directions:
- Combine the toasted coconut and melted butter in a bowl. Press the mixture firmly into the sides and bottom of a 9-inch pie plate to form the crust.
- In a large mixing bowl, beat the softened cream cheese until fluffy.
- Gradually beat in the condensed milk until well combined.
- Stir in the puréed strawberries and lemon juice until evenly distributed.
- Gently fold in the whipped cream until fully incorporated.
- Pour the strawberry mixture into the prepared toasted coconut crust, ensuring it forms a mound.
- Place the pie in the freezer for at least 4 hours, or until firm.
- Before serving, garnish the pie with additional fresh strawberries if desired.
Tips:
- If you prefer a different crust, you can substitute a 9-inch baked pie crust or a prepared shortbread crust for the toasted coconut crust.
- Ensure the strawberries are properly thawed and smashed or puréed to achieve a smooth filling.
- For best results, use fresh strawberries when available, as they offer the most vibrant flavor.
- Allow the pie to thaw slightly before serving for easier slicing and a creamier texture.
Conclusion:
Fluffy Strawberry Pie is a delightful dessert option that perfectly balances the sweetness of strawberries with the creamy goodness of condensed milk and whipped cream. With its unique toasted coconut crust, this pie offers a refreshing twist on a classic favorite. Whether served as a finishing touch to a special meal or enjoyed as a sweet indulgence any time of day, this recipe is sure to become a beloved favorite among family and friends.
- Can I use frozen strawberries instead of fresh ones for this recipe?
Absolutely! Frozen strawberries work just as well as fresh ones in this recipe. Make sure to thaw them completely before smashing or puréeing them. Frozen strawberries can sometimes be a bit watery, so you might need to drain any excess liquid after thawing. - Is it necessary to toast the coconut for the crust?
Toasting the coconut adds a wonderful depth of flavor and a slight crunch to the crust. However, if you’re short on time or prefer a less intense coconut flavor, you can skip the toasting step. The crust will still hold up well and provide a delicious base for the strawberry filling. - Can I make this pie ahead of time and store it in the freezer?
Absolutely! In fact, this pie is perfect for making ahead of time. Once prepared, simply cover it tightly with plastic wrap or aluminum foil and store it in the freezer until you’re ready to serve. It’s best to let it thaw for a few minutes at room temperature before slicing and serving, as this will help achieve a creamier texture. - Can I substitute the condensed milk with a dairy-free alternative?
While condensed milk contributes to the creamy texture and sweetness of the filling, you can certainly experiment with dairy-free alternatives if you have dietary restrictions or preferences. Look for dairy-free condensed milk options available in stores or consider making your own using alternative sweeteners and non-dairy milk. Keep in mind that the flavor and consistency may vary slightly from the original recipe, so you may need to adjust the proportions or add additional ingredients to achieve the desired taste and texture. - Can I use a different fruit besides strawberries for this pie?
While strawberries are the star of this particular recipe, you can definitely get creative and experiment with other fruits. Raspberries, blueberries, or a combination of mixed berries would work beautifully in place of strawberries. Just be mindful of any variations in sweetness and acidity when adjusting the other ingredients such as lemon juice. The key is to use fruits that pair well with the creamy filling and complement the flavors of the crust. - How long does the pie need to freeze before it’s ready to serve?
The pie should be frozen for at least 4 hours, or until it’s firm to the touch. However, you can also leave it in the freezer overnight if you’re preparing it ahead of time. The freezing time may vary depending on the temperature of your freezer and the thickness of the filling, so it’s always a good idea to check it periodically to ensure it’s set properly. - Can I substitute whipped topping for whipped cream?
While whipped topping can be used as a substitute for whipped cream, keep in mind that it might alter the flavor and texture of the pie filling. Whipped cream provides a rich, creamy taste that complements the sweetness of the strawberries and condensed milk. However, if you prefer the convenience of whipped topping or have dietary restrictions, feel free to use it as a substitute. Just be aware that the final result may differ slightly from the original recipe. - How long will the pie last in the freezer?
When stored properly in an airtight container or wrapped tightly, the pie can last in the freezer for up to 1-2 weeks. However, for the best taste and texture, it’s recommended to consume it within the first week of freezing. Be sure to thaw the pie in the refrigerator for a few hours before serving to allow it to soften slightly.