Tuesday, June 25, 2013

Strawberry Cream Pie, Oh My!


You guys. If you have any strawberries left from your recent pickins, you gotta try this recipe. I've only ever had strawberry pie once in my life and I remember it being amazing. A friend from high school, her mom made it and way back then I wondered why I had never even heard of strawberry pie before. I mean really. Strawberry. Pie. The best fruit ever in a pie. Where've ya been all my life? And now I'm wondering why it took me this long to make it myself. It's pretty dang easy to make and it's just...man, I really could go for a slice right now.

First thing you want to do is prepare your pie crust. I used a graham cracker-based crust. Add some butter and sugar to your crumbs and bake it for about 10 minutes.


Then while that's baking, whip up your whipped cream.


Refrigerate your whipped cream while you whip up your cream cheese, sugar, and vanilla in another bowl. (I left my cream cheese out all night to make sure it was room temperature...you definitely don't want clumps!) Then you're going to fold the whipped cream into the cream cheese. I've found "folding" to be enjoyable. It's all in your wrists...look at me, I sound like a batting coach. "Just a flick of your wrist, Junior!" 


Then spread that creamy goodness onto your completely cooled crust. You know you wanna just dip your finger in there and try that white creaminess. 


Adorn the top with strawberries. I just used whole ones since mine were small. If you have big guys, slice 'em in half.


Stick that in the fridge while you're preparing the glaze.

Then for the glaze:


Wait for it to cool a bit before pouring over your strawberries. Some recipes have you strain this stuff through a cheesecloth. Don't. Chunky cooked strawberries is where it's at.


Seriously.


A buttery crumby crust, sweet creamy middle, fresh-picked strawberries with a glaze you just whipped up...does it get any better?



I'm tellin' ya--you gotta make some strawberry pie. I know it's on my must-make list every year now!

Strawberry Cream Pie
adapted from here
Ingredients:

Crust
1 1/4 cups graham cracker crumbs
3 tablespoons sugar
1/3 cup butter, melted
Filling
1 cup whipping cream
8 ounces cream cheese, softened
2/3 cup sugar
1 teaspoon vanilla extract
Fresh strawberries
Glaze
1/2 cup chopped strawberries
1/4 cup sugar
1/2 cup water
2 teaspoons cornstarch

Directions:

For crust:
Preheat oven to 350F. Grease a 9-inch pie pan.
To prepare crust, mix graham cracker crumbs, sugar, and melted butter in a small bowl, and mix until a moist yet crumbly mixture forms. Firmly press the mixture into the bottom and sides of the pie dish. Bake for 10 minutes. Let cool completely on a wire rack.

For filling:
To prepare filling, in the bowl of a standing mixer fitted with the whisk attachment, beat the cream until it holds firm peaks. Remove cream from bowl and keep cold in fridge. 

In separate bowl, use a paddle attachment, beat cream cheese until it’s soft and creamy. Add sugar and vanilla, continue beating until combined. Gently fold 1/3 of the whipped cream into the cream cheese mixture to lighten the mixture, then add the remaining cream and continue folding until incorporated. Pour the cream mixture in the cooled crust. Smooth the top with a spatula. Arrange strawberries on top of the pie.

For the glaze:
To prepare the glaze, cook over medium heat the strawberries, sugar and water for 2 minutes. Add cornstarch, stir until thick and clear, about 8 minutes. Let cool slightly before pouring over strawberries.

Refrigerate the pie until set, about 3 hours, or preferably overnight.

1 comment:

  1. I have a friend that made mini pies for her son's 1st birthday, these were one of them. And my favorite! Seriously, delicious!! She was sweet to share her recipe source with me and now I am about to make it for another friend that just had a baby. (And maybe one just for us to enjoy!) Thank you for this heavenly recipe!

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