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2 vintage recipes for delicious strawberry satin pie

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Strawberry satin pie recipe (1964)
Strawberry satin pie recipe (1964)

Turn out a truly terrific pie with those first strawberries of the season.

Start with a layer of toasted almonds in a tender pie shell. Add the creamiest vanilla filling you’ve ever tasted, and top with plump strawberries. Finish off with a shiny red glaze and a fluff of whipped cream.

One look, one delicious bite — you’ll forget all about mere strawberries and cream. This pie is a dazzler!

Strawberry satin pie

Strawberry satin pie

Yield: 10
Prep Time: 30 minutes
Cook Time: 1 hour
Total Time: 1 hour 30 minutes

Ingredients

  • 1/2 cup sliced almonds, toasted
  • 3 cups fresh strawberries
  • 1/2 cup water
  • 1/4 cup sugar
  • 2 teaspoons cornstarch
  • Few drops red food coloring
  • Whipped cream
  • ====================
  • 1/2 cup sugar
  • 3 tablespoons cornstarch
  • 3 tablespoons all-purpose flour
  • 1/2 teaspoon salt
  • 2 cups milk
  • 1 slightly beaten egg
  • 1/2 cup whipping cream, whipped
  • 1 teaspoon vanilla
  • ====================
  • 1-1/2 cups sifted all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 cup shortening,
  • 4 to 5 tablespoons cold water

Instructions

  1. Cover bottom of cooled baked crust with almonds. Fill with chilled Creamy Satin Filling (see top photograph).
  2. Slice 2-1/2 cups of the strawberries in half, reserving a few perfect whole berries for center; arrange berries atop filling (see second photo).
  3. For strawberry glaze
    : Crush remaining 1/2 cup strawberries; add the water and cook 2 minutes; sieve.
  4. Mix the sugar and cornstarch; gradually stir in berry juice. Cook and stir till thick and clear. Tint red with a few drops food coloring.
  5. Cool slightly; spoon over strawberries (see bottom picture, left).
  6. Refrigerate till serving time. Top with whipped cream.
  7. For creamy satin filling for this strawberry pie
    : Ingredients: 1/2 cup sugar, 3 tablespoons cornstarch, 3 tablespoons all-purpose flour, 1/2 teaspoon salt, 2 cups milk, 1 slightly beaten egg, 1/2 cup whipping cream (whipped), 1 teaspoon vanilla

  8. Combine sugar, cornstarch, flour, and salt. Gradually stir in milk. Bring to boiling, stirring constantly. Lower heat; cook and stir till thick.
  9. Stir a little of the hot mixture into egg; return to remaining hot mixture. Bring just to a boil, stirring constantly.
  10. Cool, then chill. Beat well; fold in whipped cream and vanilla.
  11. Pie crust recipe
    : Make pastry from 1-1/2 cups sifted all-purpose flour, 1/2 teaspoon salt, 1/2 cup shortening, and 4 to 5 tablespoons cold water.
  12. Roll to 1/8 inch; fit loosely into 9-inch pie plate. Trim 1 inch beyond edge; fold under and crimp high.
  13. Prick bottom and sides well with fork. Bake in 450 degree F oven 10 to 12 minutes.

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Nutrition Information:
Yield: 10 Serving Size: 1
Amount Per Serving:Calories: 362 Total Fat: 19g Saturated Fat: 8g Trans Fat: 0g Unsaturated Fat: 10g Cholesterol: 42mg Sodium: 250mg Carbohydrates: 42g Fiber: 2g Sugar: 18g Protein: 6g
Click Americana offers approximate nutrition information as a general reference only, and we make no warranties regarding its accuracy. Please make any necessary calculations based on the actual ingredients used in your recipe, and consult with a qualified healthcare professional if you have dietary concerns.

Strawberry satin pie recipe (1964)

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Strawberry satin pie recipe (1964)

Strawberry satin pie: Prize-winning cheesecake-style vintage version from 1977

Amid blenders, mixers, bowls, spatulas, silver serving trays and many other utensils, five women worked feverishly for two hours yesterday to the delight of 150 onlookers and three judges to determine the winner in the 14th annual Strawberry Recipe Contest Cook-Off.

Though a strawberry cake, souffle, crepes and a mixture of gelatin and cake layers gave stiff competition, a strawberry pie recipe won again this year.

Amelia Shearouse of Orlando won the grand prize — a microwave oven — with her “strawberry satin pie,” a recipe she composed just for the contest.

“It’s not hard to make,” Mrs. Shearouse said. “What makes it good is all these good strawberries.”

She said she came up with the “strawberry satin pie” recipe by starting with some old recipes she had used and adding her own touch to them.

The contest, appropriately set in the “Neighborhood Village” section of the Hillsborough County Fairgrounds, attracted quite a crowd, mostly over the age of 50. But friends, relatives and passers-by all enjoyed the view of the delicious strawberry treats being prepared.

Each contestant made a trip down the aisle with her entry as the crowd leaned from their chairs into the aisles to get the best view possible.

Each entry was judged on flavor, 30 points; quality and appearance, 25 points; recipe appeal (ease of preparation, ingredients readily available and cost), 25 points; and originality, 20 points.

The five finalists were chosen from hundreds of recipes submitted to the contest.

Strawberry satin pie (1977)

Strawberry satin pie (1977)

Yield: 10
Prep Time: 30 minutes
Cook Time: 45 minutes
Total Time: 1 hour 15 minutes

Ingredients

  • 1 baked pie shell (9-inch)
  • 1 package (3-ounce) cream cheese, softened
  • 1 tablespoon milk
  • 1 cup powdered sugar
  • 1/2 cup toasted sliced almonds
  • 1-1/2 cups fresh strawberries
  • Creamy satin filling
  • 1/2 cup sugar
  • 3 tablespoons cornstarch
  • 3 tablespoons flour
  • 1/2 teaspoon salt
  • 2 cups milk
  • 1 egg, slightly beaten
  • 1/2 cup heavy cream
  • 1 teaspoon vanilla
  • 1/2 cup strawberries
  • 1/2 cup water
  • 1/4 cup sugar
  • 1 tablespoon cornstarch
  • few drops red food coloring

Instructions

  1. Mix softened cheese with milk and sugar. Spread cream cheese mixture over pie shell, sprinkle almonds over cheese.
  2. To make filling, combine sugar, cornstarch, flour and salt, in a saucepan. Add milk gradually, stirring constantly until mixture is very thick and bubbly.
  3. Stir a little of the hot mixture into slightly-beaten egg. Return to remaining hot mixture. Cook until just bubbly again.
  4. Cool, then chill thoroughly. Mixture will be very thick. Beat until smooth. Whip cream and fold into filling mixture, add vanilla.
  5. Spoon creamy satin filling into pie shell, chill. Slice strawberries in half. Arrange halves on filling, Starting at outer edge.
  6. For glaze, use the last 5 ingredients. Crush 1/2 cup strawberries, add the 1/2 water and cook 2 minutes, strain, reserving juice. Combine 1/4 cup sugar, 1 tablespoon cornstarch, stir in berry juice. Cook, stirring constantly until thick and clear. Add food coloring, cool.
  7. Spoon glaze carefully over strawberries. Refrigerate — spoon whipped cream on outer edge of pie only before serving.

Recommended Products

As an Amazon Associate and member of other affiliate programs, qualifying purchases made via our links earns us a small commission at no additional cost to you.

Nutrition Information:
Yield: 10 Serving Size: 1
Amount Per Serving:Calories: 315 Total Fat: 13g Saturated Fat: 6g Trans Fat: 0g Unsaturated Fat: 6g Cholesterol: 45mg Sodium: 196mg Carbohydrates: 45g Fiber: 2g Sugar: 30g Protein: 6g
Click Americana offers approximate nutrition information as a general reference only, and we make no warranties regarding its accuracy. Please make any necessary calculations based on the actual ingredients used in your recipe, and consult with a qualified healthcare professional if you have dietary concerns.

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2 Responses

  1. I am so thankful to locate this beautiful,delicious pie recipe .had the magazine for many years then was misplaced and gone ( horrors) you must have known that Many loved this pie ,I thank you for being there for people like me .if you have a copy I would gladly buy that issue from you.sincerely pjlarkin

  2. So happy to find this recipe! My Mom first made it for our family when it was featured in the magazine and it became an annual tradition we all begged for! Today I am making it with fresh raspberries from my garden, but it will still bring back great memories of my loving Mom spending hours in the kitchen to make this for us. Thank you for preserving the original recipe and sharing it here. The original clipping is still in Mom’s recipe box, but I was out of town today and hoped to find it online . . . and was thrilled!

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