Strawberry Cream Pie

Everybody has that one dish they love to eat, anytime, anywhere.

babymattersblog

from babymattersblog

For El Guapo, that dish is sweet potato pie. Come October, I make him sweet potato pies almost every week (recipe here).

The man loves sweet potato pie.

from superfoodsaustralia

from superfoodsaustralia

When I say those three magic words, his eyes glaze over,

from abovetopsecret

from abovetopsecret

his body visibly relaxes,

from jasonholdridge

from jasonholdridge

and a little dribble of drool ekes out of his mouth.

from sodahead

from sodahead

Okay, that’s all a little, tiny bit of an exaggeration, but you get my point.

He also gets extremely protective of his pie.

Remember that episode of Friends where someone ate Ross’s Thanksgiving sandwich (that he called “The Moistmaker”)?

from buzzfeed

from buzzfeed

That’s nothing compared to what happens if I eat too much of El Guapo’s sweet potato pie.

from telegraphuk

from telegraphuk

Until recently, I didn’t have any dessert I loved as much as El Guapo loves his sweet potato pie.

I love a good chocolate lava cake, but the thought of it doesn’t make my eyes glaze over.

from obsidianportal

from obsidianportal

But then I discovered strawberry cream pie.

See, I recently joined a CSA, and am overrun with strawberries right now. And one can only eat so much strawberry shortcake.

from poorimpulsecontrol

from poorimpulsecontrol

So I started searching for recipes.

After hours of fruitless (get it?) searching, I finally stumbled across a recipe at Taste of Home. As usual, I slightly altered it while in the moment, but the good news for you is that I documented it all.

And folks, This Is It.

This is my sweet potato pie.

from slodive

from slodive

My Moistmaker.

from anamardoll

from anamardoll

Not convinced?

First thing you want to do is gather your ingredients:

  • 1 frozen deep-dish pie shell

Filling

  • 1/2 c. sugar
  • 3 T cornstarch
  • 3 T AP flour
  • 2 c. milk
  • 1 egg
  • 1/2 t vanilla
  • 1/2 c. heavy whipping cream

Glaze

  • 1/2 cup of strawberries to crush
  • 1/2 c. water
  • 1/4 c. sugar
  • 2 t cornstarch
  • several large handfuls of strawberries for top

Preheat the oven to 350.

Crack the egg into a bowl.

egg in a bowl

egg in a bowl

Whisk it with a fork, set it aside.

whisked

whisked

In a medium saucepan, combine the sugar, cornstarch, AP flour, and salt for the filling.

sugar in the pan

sugar in the pan

flour, cornstarch, salt

flour, cornstarch, salt

Turn the burner to medium heat.

Let the sugar and everything get hot, then gradually stir in the milk.

getting hot

getting hot

stirring in some of the milk

stirring in some of the milk

Keep stirring! Don’t let it sit or it might scald.

all the milk in!

all the milk in!

When it’s nice and thick, keep it over the heat for 2 more minutes. Keep stirring!

Now take the pan off of the heat, and dollop a little bit into the egg bowl.

dolloped

dolloped

Stir it all together to make a uniform consistency.

uniform

uniform

Then pour that mixture back into the pan.

all in the pan

all in the pan

Before you return the pan to the heat, your oven should be preheated, so take the pie shell out of the freezer slide into the oven.

frozen pie shell

frozen pie shell

Bake for 10 minutes, or until light brown.

Okay, back to the filling! Return the mixture, with the egg incorporated, to the heat.

Cook until bubbly. Keep stirring! You have 2 goals right now: (1) cook the egg, thusly avoiding salmonella or whatever eggs carry (2) don’t scald the mixture.

Once it’s thick enough to push to one side and stay there for a few seconds, and there’s no sign of the the yellowness of the egg, and you’ve kept it over the heat at least 30 seconds longer than you think you should (that salmonella….), it’s ready to take off the heat to add the vanilla.

thick

thick

ready for the vanilla

ready for the vanilla

Pour the vanilla into the pan, then stir vigorously to incorporate.

vanilla

vanilla

vigorously incorporated

vigorously incorporated

Now set the pan aside.

Your crust is probably done.

cooked

cooked

If you were like me and forgot to prick holes in the bottom of the crust, you may have ended up with moon face in your crust too.

moonface

moonface

Set the crust aside.

Okey dokey–time to whip some cream!

Pour the whipping cream into a bowl, then using a hand mixer, whip until it holds peaks.

ready to whip

ready to whip

whipping

whipping

whipped

whipped

Now fold the whipped cream into the filling in the pan.

before folding

before folding

Mix until it’s a uniform texture.

uniform texture

uniform texture

Pour into the pie shell.

filled shell

filled shell

Put the filled shell into the fridge for now.

Now it’s time to make the glaze.

Finely chop up your worst looking and mushy strawberries.

worst looking strawberries

worst looking strawberries

finely chopped

finely chopped

Put the chopped berries into a bowl and crush them as best as you can. If you have a food processor, you could use that. I chose to use what El Guapo calls the “biscuit parabola”. I use it every Sunday to make biscuits, and between-times for times like this.

crushing with the parabola

crushing with the parabola

crushed

crushed

Combine the crushed berries into a small saucepan with the 1/2 cup of water. Stir over medium heat.

berries in a pan

berries in a pan

boiling with the water

boiling with the water

After the water and berries have boiled for a couple of minutes, add the 1/4 cup of sugar and the 2 teaspoons of cornstarch.

dry goods in the berries

dry goods in the berries

Keep stirring the mixture. Cook until it gets a little thick.

thickened

thickened

Once it’s a slightly thick glaze, set aside.

Get out your beautiful strawberries, behead them, and then cut them in half.

beautiful berries

beautiful berries

beheaded

beheaded

cut in half

cut in half

Remove the filled pie shell from the fridge, and begin placing the berries on top. I started in the middle and fanned out.

arranging the berries

arranging the berries

topped

topped

Once the berries are on top, pour the glaze over it all, careful not to overflow on any side.

glazed

glazed

Now refrigerate for at least two hours.

Then cut a piece, and just try to exercise restraint.

pie

strawberry cream pie

suck it, martha.

Tags: , , , , , , , , , , , ,

Categories: Food & Drink

Subscribe

Subscribe to our RSS feed and social profiles to receive updates.

4 Comments on “Strawberry Cream Pie”

  1. May 12, 2013 at 12:00 am #

    wow! This looks absolutely amazing!!! I love strawberries and putting them on top of pie just makes life even better.

    I would love for you to participate in my weekly CSA link party. http://inherchucks.com/2013/05/09/whats-in-the-box-recipe-roundup-6/. Come and check it out and add your link.

    Hope to see you there!

  2. July 8, 2013 at 9:59 am #

    Appreciating the time and effort you put into your website and in depth information you
    offer. It’s nice to come across a blog every once in a while that isn’t the same unwanted rehashed material.

    Wonderful read! I’ve bookmarked your site and I’m including your RSS
    feeds to my Google account.

    • August 9, 2013 at 4:05 pm #

      Thanks so much! It’s really appreciated. I’ve recently taken a sabbatical and am ready to be back and blogging!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: