Monday, June 30, 2008

No-Bake Strawberry Pie

I had what felt like a very long and fulfilling weekend complete with my favorite fish fry at the Lodge, relaxing time at Green Lake, flea market shopping, a 4th of July 10k race, a 14-mile run, a 65-mile bike ride with several friends and flats, some quality baking and craft time, and a great Sunday night barbecue at our house with Karen’s entire family.

Upon completing my 65-mile bike ride on Sunday afternoon, I wanted nothing other than to start baking and cooking for the evening’s festivities. I made a strawberry pie, monster cookies, and mushroom tarts to add to the mix. Below is the recipe for strawberry pie, which I found on the Domino Magazine Web site. The pie was very light and refreshing, and extremely quick and easy to make.

No-bake Strawberry Pie

2 lbs. fresh strawberries (about 4 pints), tops removed, plus 4 strawberries, reserved
1 ¼ cups milk
¾ cup sugar
5 tbsp. cornstarch
3 tbsp. freshly squeezed lemon juice (from 1 lemon)
2 ½ cups graham-cracker crumbs
10 tbsp. unsalted butter, melted
1 cup heavy cream
1 tbsp. confectioners' sugar

Place 2 pounds strawberries in a blender and blend on high until pureed, about 10 seconds (do in two batches if necessary). Combine milk, sugar and cornstarch in a heavy-bottomed saucepan, and whisk until dissolved. Add the strawberry puree and lemon juice. Cook on high heat, whisking frequently, until the mixture is thick and bubbling (about 7 minutes); remove from heat. Place graham-cracker crumbs in a 10" x 1 ½"-deep pie plate, drizzle with melted butter and mix until all the crumbs are moistened. With the back of a spoon, press evenly into the bottom and sides of the pie plate to form a crust. Pour strawberry filling into crust and let cool completely (about 30 minutes). Cover and refrigerate overnight. Just before serving, place heavy cream in a mixing bowl and, with an electric mixer, blend on high until stiff peaks form. Add confectioners' sugar and blend another 10 seconds. Using a spatula, spread the whipped cream over the filling. Slice reserved strawberries, add to top and serve.

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