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Strawberry cream pie recipe3/21/2023 ![]() This is definitely the kind of recipe that lets you work ahead though, so if you’d like to divide up the steps, you can make the pie crust and the strawberry reduction a day or two in advance. It’s super easy to do, just a little time consuming. This means we get all that delicious flavor with none of the liquid, which would water down the custard. Then the puree is reduced in a pot on the stove until it’s a spreadable, jammy consistency. Once the roasted strawberries have cooled, they go into a blender (with any juice left on the baking sheet). Y’all know I love a good fruity reduction. All you have to do to roast strawberries is toss them with a little bit of sugar and bake them for about 30 minutes. 10/10 excellent decision, highly recommend. I really wanted the flavor to shine through in the custard, which is why I decided to roast them. If you’ve never roasted strawberries before, just know that it really brings out the flavor and caramelizes the natural sugars. You can add the cinnamon and cardamom in there too! Bake for 12 to 15 minutes and cool completely. If you’d rather do that, just combine 1 1/2 cups graham crumbs and 1/2 cup melted butter. I also think a good old graham cracker crust would be great here too. ![]() Absolutely feel free to use a store bought crust if you want to! Just know that the crust is blind-baked, so you’ll need to bake it by itself with pie weights (or dried beans or uncooked rice) first.I threw in a pinch of ground cinnamon and cardamom too for some extra flavor! It goes really well with the roasted strawberry filling □ Other crust options This crust is great because it’s flakey and buttery and sturdy on it’s own. I’m using my go-to all-butter pie crust recipe here, and it’s actually super simple and easy! I like to use a food processor, but you can do the pastry cutter or hands-only methods if that works better for you. There are quite a lot of steps in the recipe card below, but I’m also going to list some ways you can tweak this pie to make it easier! So you have options! Lots of sweet, sweet strawberry options.įor the base of this Roasted Strawberry Cream Pie, we need a good pie crust. I’ve had strawberry pie on the brain lately, so that was first up on the to-bake list! This roasted strawberry beauty is a labor of love and totally worth the time and effort if you love a creamy dreamy pie like my family does. (I’m obsessed with this name.) Now I have two bags of delicious strawbs stashed in the freezer. We managed to squeeze in a trip last week right at the end of our favorite u-pick farm’s season and came home with two buckets full of Ruby Junes. These are not great combos for growing strawberries and causes them to spoil. But we almost missed the season! It’s been insanely hot super early this year, plus lots of rain. Place in the fridge for a minimum of 4 hours or overnight, if possible.Today we’re celebrating the official start of summer with this Roasted Strawberry Cream Pie! I feel like it’s officially summer when I go strawberry picking. Place the strawberries over the cream cheese filling.When the strawberry mixture has cooled to room temperature, stir in the remaining 3 to 4 cups of fresh strawberries tossing to combine.Refrigerate until the pie is ready to be assembled. Transfer the cream cheese filling to the graham cracker crust, spreading in an even layer.Pour the heavy cream into a separate bowl and beat until it forms stiff peaks.Beat the cream cheese, sugar, and vanilla extract.Once the strawberry mixture comes to a boil, continue stirring for 1 minute, then remove the saucepan from the heat and transfer to a bowl.Crush the strawberries until the mixture is mostly liquid, then turn up the heat and bring to a boil. ![]() Stir constantly until the mixture thickens.
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