Remove the pie from the freezer, top with the strawberry mixture and serve. Freeze the pie for at least 6 hours, up to 12 hours.įor the topping: In a medium bowl, toss the strawberries with the brown sugar and vinegar. To assemble: Spoon the filling into the completely cooled crust. Use a rubber spatula to fold the raspberries into the filling mix, then fold in the whipped cream. If necessary, transfer the mixture to a large bowl to allow for the whipped cream. Add the lemon zest and juice and salt and beat on medium-high speed until combined, 1 to 2 minutes. Slowly pour in the condensed milk and continue to mix until incorporated and smooth. In the same mixing bowl of the electric mixer fitted with the paddle attachment, beat the cream cheese on medium speed until smooth. Transfer to a medium bowl and refrigerate. Remove from the oven and set aside on a rack to cool completely.įor the filling: In the bowl of an electric mixer fitted with the whisk attachment, whip the heavy cream to stiff peaks. Bake until the crust firms up and browns lightly, 10 to 12 minutes. Use the bottom of a measuring cup or glass to pack the bottom crust firmly. Press the crumbs into an even layer in the bottom and up the sides of the pie dish. In a medium bowl, combine the graham cracker crumbs, granulated sugar, ginger and melted butter. Stream the cornstarch mixture into the boiling strawberries, stirring constantly. In a small bowl, whisk together the cornstarch and cool water until no lumps remain. Bring the mixture to a strong boil for 5 minutes, stirring so it does not stick. Butter the bottom and sides of a 10-inch pie dish and set side. Stir in the sugar and lemon juice and turn the heat to medium. Cinnamon: Ground cinnamon will add warm spice to balance the other sweeter flavors. Sugar: Granulated white sugar will add sweetness to the crust. For the crust: Preheat the oven to 350 degrees F. Ingredients in Strawberry and Cream Pie: Graham cracker crumbs: Pulse in a food processor or crush in a ziploc bag with a rolling pin.
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