electrolux137
Well-known member
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STRAWBERRY VANILLA CREAM PIE
Well, I must say, I really outdid myself here. If anyone heard screaming and moaning coming from Casa Electrolux about an hour ago, it wasn’t what you probably thought. I was just eating a piece of this heavenly pie.
Arlee brought home a large box of strawberries the other day – more than we could reasonably and sensibly eat before they went bad. So I decided to make a “healthy-informed” pie. What I mean is, rather than dumping two cups of refined sugar over a cup of strawberries, I used coconut palm sugar and cut the amount way down.
My recipe calls for half (or less than that in some cases) the amount of sugar that all the other strawberry pie recipes I found called for. They just seemed that they would be too sweet for me.
I also did a bit of other “tinkering” and came up with this. Be prepared to have your mouth go into orbit.
1 (9)-inch deep-dish pie crust, baked
1 quart fresh strawberries
1/2 cup coconut palm sugar
3 tablespoons cornstarch
3/4 cup heavy whipping cream
1 tsp vanilla extract
1 cup heavy whipping cream (for topping)
Arrange half of strawberries in a baked pastry shell.
Mash remaining berries (I used a pastry cutter – worked perfectly). Combine with sugar in a medium saucepan. Place saucepan over medium heat and bring to a boil, stirring frequently.
In a small bowl, whisk together cornstarch, cream and vinalla. Gradually stir cornstarch mixture into boiling strawberry mixture.
Reduce heat and simmer mixture until thickened, about 10 minutes, stirring constantly.
Pour mixture over berries in pastry shell. Chill for several hours.
Whip up a cup of heavy whipping cream. Serve each slice of pie with a generous dollop.
.
STRAWBERRY VANILLA CREAM PIE
Well, I must say, I really outdid myself here. If anyone heard screaming and moaning coming from Casa Electrolux about an hour ago, it wasn’t what you probably thought. I was just eating a piece of this heavenly pie.
Arlee brought home a large box of strawberries the other day – more than we could reasonably and sensibly eat before they went bad. So I decided to make a “healthy-informed” pie. What I mean is, rather than dumping two cups of refined sugar over a cup of strawberries, I used coconut palm sugar and cut the amount way down.
My recipe calls for half (or less than that in some cases) the amount of sugar that all the other strawberry pie recipes I found called for. They just seemed that they would be too sweet for me.
I also did a bit of other “tinkering” and came up with this. Be prepared to have your mouth go into orbit.
1 (9)-inch deep-dish pie crust, baked
1 quart fresh strawberries
1/2 cup coconut palm sugar
3 tablespoons cornstarch
3/4 cup heavy whipping cream
1 tsp vanilla extract
1 cup heavy whipping cream (for topping)
Arrange half of strawberries in a baked pastry shell.
Mash remaining berries (I used a pastry cutter – worked perfectly). Combine with sugar in a medium saucepan. Place saucepan over medium heat and bring to a boil, stirring frequently.
In a small bowl, whisk together cornstarch, cream and vinalla. Gradually stir cornstarch mixture into boiling strawberry mixture.
Reduce heat and simmer mixture until thickened, about 10 minutes, stirring constantly.
Pour mixture over berries in pastry shell. Chill for several hours.
Whip up a cup of heavy whipping cream. Serve each slice of pie with a generous dollop.
