2 vintage recipes for delicious strawberry satin pie

Categories:1960s, 1970s, Vintage dessert recipes

By The Click Americana Team
Added or last updatedMay 31, 2019

Note: This article may feature affiliate links, and purchases made may earn us a commission at no extra cost to you.Find out more here.

Jump to recipe

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

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

Cover bottom of cooled baked crust with almonds. Fill with chilled Creamy Satin Filling (see top photograph).
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).
For strawberry glaze
: Crush remaining 1/2 cup strawberries; add the water and cook 2 minutes; sieve.
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.
Cool slightly; spoon over strawberries (see bottom picture, left).
Refrigerate till serving time. Top with whipped cream.
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
Combine sugar, cornstarch, flour, and salt. Gradually stir in milk. Bring to boiling, stirring constantly. Lower heat; cook and stir till thick.
Stir a little of the hot mixture into egg; return to remaining hot mixture. Bring just to a boil, stirring constantly.
Cool, then chill. Beat well; fold in whipped cream and vanilla.
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.
Roll to 1/8 inch; fit loosely into 9-inch pie plate. Trim 1 inch beyond edge; fold under and crimp high.
Prick bottom and sides well with fork. Bake in 450 degree F oven 10 to 12 minutes.

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: 10Serving Size: 1
Amount Per Serving:Calories: 384Total Fat: 19gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 42mgSodium: 247mgCarbohydrates: 47gFiber: 2gSugar: 21gProtein: 7g

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.