Fresh Strawberry Cream Pie

This pie is just a little more work than a traditional strawberry pie but it is luscious and well worth the time. It is a wonderful way to enjoy fresh strawberries. It is a light, creamy smooth pie encasing fresh berry slices.  You can also make this pie in a deep dish pan with a layer of fresh strawberry slices on the bottom of the pan. 

Ingredients
1 baked nine-inch pie shell
2 cups quality strawberries, hulled and sliced
1/2 cup granulated sugar
1/4 teaspoon salt
2 teaspoons cornstarch
1 1/2 tablespoons cold water
1 packet unflavored gelatin
3 tablespoons cold water
1 teaspoon lemon juice
3 large egg whites
1/2 cup granulated sugar
1/2 cup whipping cream

Directions
In a bowl, mix the strawberries with the first 1/2 cup sugar. Let stand for two hours in the refrigerator. Drain the juice from the strawberries and retain the juice.

Mix the juice from the strawberries with the salt and cornstarch in saucepan and stir until the cornstarch is dissolved. Add the first quantity of water. Cook until thick, whisking often. Remove from the heat.

Soften the gelatin in the second quantity of water. Add that to the thickened, hot juice mixture. Add the lemon juice and strawberries.

Beat the egg whites until soft peaks form. Gradually add the second quantity of sugar and continue beating until stiff, glossy peaks form. Set aside.

Whip the cream until thick. Gently fold the whipped cream into the beaten egg whites. Gently fold the strawberries into the whipped cream and egg white mixture. Carefully spoon the strawberry mixture into the baked pie shell. Refrigerate until the gelatin in the filling sets.

Source: www.preparedpantry.com

Chef
0 min
Serves 0