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Icebox Strawberry Pie

Icebox Strawberry Pie

cebox Strawberry Pie made with masses of ripe strawberries scooped right into a flaky pre-baked pie crust, then crowned with gently sweet whipped cream cheese.

Icebox Strawberry Pie

For the pie filling:
  • 2 tablespoons lemon juice
  • 2 tablespoons water
  • 1 9-inch Perfect Pie Crust, baked and cooled (see notes)
  • 2 pounds frozen strawberries
  • 1 pound fresh strawberries, hulled and sliced thin
  • 12 fresh strawberries hulled, for topping (optional)
  • 2 envelopes unflavored gelatin (two 1-ounce packages)
  • 1 cup granulated sugar
  • pinch of salt

Cream Cheese Topping:
  • 1/2 teaspoon vanilla extract
  • 1/2 cup heavy cream
  • 2 ounces cream cheese, softened
  • 1 tablespoon granulated sugar

To make the pie filling:
  1. add frozen strawberries to a deep huge saucepan. prepare dinner over medium-low till a number of the berries start to soften and release some juice, approximately three minutes. boom the heat to medium-high and cook the strawberries, stirring regularly, till thick and gemlike, about 25 minutes. essential: degree the cooked filling, you must have simplest 2 cups. if you have greater, return the filling to the saucepan and hold cooking till it's miles reduced to exactly 2 cups.
  2. while the filling is cooking down, integrate the gelatin, lemon juice and water in a small bowl. Set aside until gelatin is softened and the aggregate is thick, about five-minutes.
  3. add the softened gelatin mixture to the recent decreased strawberry aggregate in conjunction with the sugar and pinch of salt. go back the berry combination to a simmer. prepare dinner for 2 mins, the remove from the heat and switch hot filling to a easy warmth-proof bowl to cool, about forty five mins.
  4. (non-compulsory) If topping with whole strawberries, region the 12 easy, dry strawberries in a small bowl. Spoon 1/four cup of the cooked and cooled strawberry combination over the berries. Toss gently to coat. eliminate the whole berries to a plate, flat facet-down like they'll be on top of the pie. Refrigerate till equipped to serve. go back any more filling again into the last combination.
  5. Fold the fresh sliced strawberries into the filling and spread flippantly in the prepared pie crust. Refrigerate overnight or up to 24 hours. upload the whole strawberries in a circle in the center simply earlier than serving.
To make the topping:
  1. combine the cream cheese, sugar and vanilla in a small bowl. Beat with an electric powered mixer for approximately 30 seconds. With the mixer running, add the cream and beat till stiff peaks shape, approximately 2 mins. Pipe across the outdoor fringe of the pie if preferred. as a substitute, double the topping recipe and dollop on top of every slice of pie whilst serving.

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