I made that!

A bit redundant but…Strawberry Cream Pie: Take 2

Posted in All Sugar All The Time, Certified Pie Ninja by brandi on April 15, 2009

I am stubborn. While my chocolate strawberry pie soup was certainly delicious, I want a pie. A pretty pie that slices and everything. It can be gooey and messy, I just want a piece of it to be lifted out of its comfy circular mother pie and onto a plate. For me. And my friends. Is that asking so much? So I’m trying again. Retaliation for Sunday’s failures. But I’m changing it up a bit. No more chocolate pudding, instead a nice pink strawberry pastry cream. I’m not too tough to go pink. Pink pie. There, I said it. I like pink pie.

It pretty much started the same as the other pie. First up, I needed to make my crust. I tend to make a lot of pie dough each time, and then portion it into chunks that I keep in the freezer. This makes it much harder to make up reasons for NOT making a pie on a whim. So today all I had to do was thaw my dough out and bake it.

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Then I brushed it with melted chocolate, so that once cooled,  it would protect my crispy crust from the ooey gooey pinkness coming it’s way.

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Then, the pinkness. My plan was to blend some pureed strawberries into a thick pastry cream, so I needed to get my berries ready. I made a compote by cooking chopped strawberries with some sugar for 7-8 minutes.

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I let that cool down, then pureed it and strained out the seeds and chunky bits.

Then I made a pastry cream, a really thick one (I said I want a slice…).

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And then I swirled in my pureed strawberries.

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And poured it into my pie shell!

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Man, that is pink. I popped the pie into the fridge to firm up a bit before tossing on some sliced strawberries.

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And now I wait. Tonight I will devour you and all your pinkness!

RECIPE:

1 pie shell

2 oz good dark chocolate

2 ¼ cups milk

1 vanilla bean

7 egg yolks

¾ cup sugar

½ tsp salt

3 TBSP flour

3 TBSP cornstarch

12 oz strawberries, hulled and chopped

¼ cup sugar

2-3 pints strawberries, hulled and chopped

2-3 TBSP sugar

1 cup cream

1 TBSP cream

– Blind bake pie shell. Cool.

– Melt chocolate. Brush onto inside of baked pie shell.

– Put milk in pot. Scrape seeds from vanilla bean into milk and bring to an almost boil. Let steep for 20 minutes.

– In another pot cook 12 oz strawberries with ¼ cup sugar for 6-8 minutes. Cool and puree.

– Mix sugar, salt, flour and cornstarch, Whisk in egg yolks.

– Temper milk into egg yolk mixture.

– Pour back into pot and cook, stirring constantly until thick and bubbly. Taste to make sure cornstarch is cooked.

– Blend strawberry puree into pastry cream.

– Pour into cooked pie shell.

– Let sit in fridge for an hour to set.

– Macerate 2-3 pints strawberries with 2-3 TBSP sugar. Pour over filled pie.

– Let sit in fridge for a few hours.

– When ready to serve, whip cream with 1 TBSP sugar and spread onto pie.

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3 Responses

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  1. Tessa said, on April 15, 2009 at 3:56 pm

    Donna Martin and Strawberry Cream Pie in the same night – I am one lucky woman.

  2. Jimmy said, on April 15, 2009 at 3:59 pm

    ooh. Nice. I’m definitely going to try this. Is the pastry creme basically the same thing that’s the base of a banana creme pie?

  3. […] no getting around the fact that strawberries make things pink, which makes me a sucker for pink food. But there’s one pink food that totally beats all the other pink food out there: strawberry […]


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