STRAWBERRY SUPER PIE

STRAWBERRY SUPER PIE

I was going to give the recipe for the Farfalle we made in Paris. However, I prepared it last night. It wasn’t as good as it was in Paris… Instead, as it’s strawberry season, I’ll share the recipe for this sinfully delicious dessert which serves 8 – 10. It may fall apart when you cut it into serving pieces, but it’s the taste (decadent) which counts.
Crust

3/4 cup unsalted butter, melted

1 1/2 cups all-purpose flour

1 tablespoon confectioners’ sugar

3/4 cup chopped pecans

Topping

2 pounds strawberries, divided

1/2 cup water

1 cup sugar

3 tablespoons cornstarch

Filling

1 1/4 cups whipping cream

1/4 pound cream cheese, softened

3/4 teaspoon vanilla extract

1/2 cup confectioners’ sugar

Preheat oven to 375 degrees F. For crust, mix melted butter with flour, confectioners’ sugar and pecans. Press into a buttered 10-inch pie plate. Bake for 25 minutes or until light brown. Allow to cool completely.

Start topping by mashing enough strawberries to make 1 cup. Cut tops off rest of strawberries and set aside. Place mashed berries in a saucepan and add water. Mix sugar and cornstarch into crushed berry mixture and bring to boil on top of stove, stirring. Boil about one minute or until clear and thickened. Set aside to cool.

For filling, whip cream until stiff. In another bowl, beat cream cheese with vanilla and confectioners’ sugar. Carefully fold whipped cream into cream cheese mixture. Spread in cool crust and refrigerate.

When crushed berry mixture is cool, pie can be assembled. Stand whole berries on top of creamed filling, cut side down. When entire filling is covered with whole berries, carefully spoon cooled crushed berry mixture over all. Cream filling should not be seen between whole berries. Once crevices have been filled, do not overload pie with crushed berry mixture as it will just drip over sides. Any leftover crushed berry mixture is delicious on toast or English muffins. Refrigerate pie until ready to serve.

Apr 27, 2010

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