fresh strawberry cream pie
I’m very happy that we didn’t miss the pick-your-own strawberry season this year and I’m equally as happy that I actually had time to make something with them. The kids were sold on the idea of a strawberry pie while we were still picking the berries, but I realized that I had never made one. I ended up improvising this recipe right down to the pie pan – my glass pie pan broke months ago so I was forced to use a springform pan. The fresh, whole, uncooked strawberries are bound together inside a graham cracker crust with a mixture of sugar, gelatin and strawberry puree. The strawberries looked a little rough after I filled the pie so I covered them with a layer of stabilized whipped cream. If you try this recipe, only use the best berries you can find because the flavor depends entirely on that.
Strawberry and Whipped Cream Pie (makes one 10-inch pie)
Crust:
1-1/3 cups graham cracker crumbs
1/4 cup sugar
1/4 cup flour
6 Tablespoons melted butter
Preheat the oven to 300 degrees. Mix everything together by hand, and press firmly into a 10-inch springform pan. The crust should also go up the sides of the pan about three inches. Bake in the oven for about 12 minutes, until it has firmed up a bit. Let it cool while you prepare the filling.
Filling:
5 cups strawberries, washed and stems removed.
1/4 cup sugar
1 Tablespoon gelatin powder, soaked in 1/4 cup cold water
Roughly chop one cup of the strawberries and place in a small saucepan with the sugar. Cook until reduced to a puree. Remove from the heat, then stir in the soaked gelatin. Mix with the remaining strawberries, then immediately pour into the cooled crust. Spread the out so the top is level, then prepare the whipped cream topping.
Topping:
1-1/2 cups heavy cream
1 Tablespoon powdered sugar
1 teaspoon gelatin powder
2 tablespoons milk
Whip the cream and sugar to stiff peaks. Soak the gelatin in the milk for two minutes, then heat gently until dissolved. Gradually fold the whipped cream into the gelatin, then spread on top of the strawberries. Chill for several hours before removing from the pan and slicing.
W.A.N.T. A S.L.I.C.E. R.I.G.H.T. N.O.W.
Hello sweet summer! Yet another goodie you whip up that looks divine…
What Adele said!
This looks so good and I can’t wait to try it. Thanks for sharing the recipe.
what a perfect summer treat. I will definitely be picking up some local strawberries from the farmer’s market this weekend. maybe I’ll serve it with a strawberry lemonade?
Looks yummy. I’m going strawberry picking next week so I’ll try this, seems perfect for the weather, Thanks for posting this.
my mouth is watering!
I am making this once strawberries come into season here!
wow, this looks so delicious! Have to try baking it myself.
omg! hello summer is right. cannot wait to try!
xo
Ooooo, this looks so delicious! I just made a strawberry pie too, check it out: http://cilantropist.blogspot.com/2010/05/california-cutie-pie.html
I am jealous you got to do U-pick, it is so much fun!
Oh my god I want some!!!
I normally prefer my fruit fresh on its own but this looks soooooo good.
Oh my… g. looks so fabulous.
Can I have a tiny slice?
i don’t think i’ve ever eaten strawberry pie, but as soon as i get my hands on some berries, this is at the top of my list!
anything strawberries bring it on! this looks so delish! yummy yummy!
xoxo
KC
Wow. Am new to your site and going to follow!
I actually like the springform version of this pie and may have to borrow that idea:)
I made this over the weekend and it was amazing! I’m so excited to have a new dessert to share! Thanks for posting it.
Oh goodness, this looks so tasty. Must make. Yum!
i will try it today!
thanks for sharing*
Where do you take your family for berry picking? I would love suggestions! (That dessert looks amazing.)
I might even be able to make this…
There’s no need to put gelatin in the whipped cream topping.
this looks incredible- do you think you can make the same pie substituting raspberries for the strawberries?
this is so beautiful- one may not want to eat it- that’s how beautiful it is.