I've been meaning to share this recipe ever since I made it for my Book Club a few weeks ago. And if you're fortunate enough to live where you can still find local strawberries, there's no way you want to pass on giving this pie a try. Summer ain't over til it's over - Enjoy!
Strawberry and Whipped Cream 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. Blend graham crackers in a food processor for 3 minutes. 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.
{recipe via Sweet Fine Day}
Oh mercy, that looks fantastic. A must make for sure - can't wait to try it!
Posted by: Jessica | 16 September 2011 at 02:03 PM
You won't regret it! Let me know how it turns out :)
Posted by: One Rare Bird | 16 September 2011 at 02:42 PM