Italian Cake's

Italian Cream Pie with Strawberry Sauce

cream pie strawberry recipe

A delicious pie with delicious strawberry sauce.


Makes 12 slices


For the pie:

  • 1 refrigerated pie crust, softened according to package directions
  • 1 cup fat free skim milk, divided use
  • 1 (1-ounce) package unflavored gelatin
  • ¼ cup granulated sugar
  • 1 cup part-skim ricotta cheese
  • ½ teaspoon vanilla extract
  • 1 cup reduced fat frozen whipped topping, thawed
  • 2 (6-ounce) containers nonfat vanilla yogurt

For the strawberry sauce:

  • ¼ cup granulated sugar
  • 1 tablespoon cornstarch
  • 1 (10-ounce) package frozen strawberries, thawed
  • 1 tablespoon fresh lemon juice



To make the pie:

  1. Preheat oven to 450°F. Fit crust into an 8” or 9” springform pan, pressing crust up side of pan to top edge. Prick bottom and side of crust with fork.
  2. Bake for 9–11 minutes or until lightly browned. Cool completely on a wire rack.
  3. Pour ½ cup milk into a medium saucepan; sprinkle gelatin over milk and let stand 1 minute. Stir in remaining ½ cup milk and sugar. Cook over low heat, stirring until gelatin dissolves.
  4. Transfer mixture to a blender. Add ricotta and vanilla extract and process until smooth. Transfer to a bowl and add whipped topping and yogurt, folding until thoroughly combined.
  5. Pour filling into crust. Refrigerate until set, about 4 hours.
  6. Release the ring from the springform pan; slice pie and serve with strawberry sauce.

To make the strawberry sauce:

  1. In a saucepan, whisk together sugar and cornstarch.
  2. Add strawberries and cook over medium heat, stirring constantly, until mixture comes to a boil. Cook 1 minute more, stirring constantly.
  3. Remove from heat; stir in lemon juice. Transfer to a bowl, cover, and chill.





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