Tag: strawberry

Some pies are best with milk. Some are made for coffee. This pie is meant for the company of a silver tea service, a white wooden porch and a charming cousin who, like the strawberry chiffon, will disappear at just the right moment.

The Crust

Graham Cracker Pie Crust  for a single crust pie

The Filling

1. 3 cups strawberries, hulled and halved
2. 1 tsp lime zest
3. ¼ cup fresh lime juice
4. 14 oz can sweetened condensed milk
5. 3 tbs rum
6. 2 tbs Cointreau
7. 1 ½ cups whipping cream
8. sliced strawberries for garnish

In a blender or food processor, puree the strawberries, lime zest, lime juice, condensed milk, rum, and Cointreau until smooth

Using an electric mixer, beat the cream on high speed, until stiff peaks form

Transfer the strawberry mixture to a large bowl and gently fold in the whipped cream, half a cup at a time, until well combined

Pour the filling into the crust, smoothing the top

Cover the pie with plastic wrap and freeze for 3 hours

Let sit at room temperature for 30 minutes before serving

Garnish top with sliced strawberries

For all those times when you were definitely NOT an angel, make this pie for mom. It’s all the things her kids forgot to be: sweet, light, and irresistible.

Preheat the oven to 275°

Butter a 9 inch glass pie dish

The Meringue Crust

1. 4 egg whites
2. ½ tsp cream of tartar
3. pinch of salt
4. 1 cup sugar

In a medium bowl, combine the egg whites, cream of tartar and salt

Beat until the egg whites stand in soft peaks

Slowly add the sugar, continuing to beat until stiff peaks form

Spread the egg whites over the bottom and sides of the pie dish, building them slightly above the rim of the dish

Bake about 1⅓ hours, until golden brown and firm

Turn off the oven and let the crust cool completely

You can even leave it overnight.

The Filling

1. 1 cup heavy cream
2. 1 cup lemon curd, chilled

Whip the cream until stiff peaks form

Gently fold in the lemon curd

Spread the mixture in the meringue shell

The Topping

1. 1 cup heavy cream
2. 1 tbs sugar
3. 1 tbs nonfat dry milk
4. 8-10 strawberries or ½ cup raspberries or, live it up, use both!

Combine the cream, sugar and dry milk in a bowl

Whip until stiff

Spread over the pie

Garnish with berries

No matter how beautiful the picture of it may be next to a recipe, Penelope thinks rhubarb looks like celery with a heart condition. Besides, same as blowfish, cut it wrong and you could spend the rest of the night in the emergency room. No, when it comes to rhubarb, Penelope isn’t there yet. But that doesn’t mean you can’t be. Combined with strawberry and ginger, you mightnot even notice it.

Strawberry-Rhubarb & Ginger Pie

The Zen Master’s Pie Crust for a double crust pie

The Filling

1. 1 cup granulated sugar
2. ½ cup minced, candied ginger
3. ½ tsp cinnamon
4. pinch nutmeg
5. ¼ cup cornstarch
6. 3 cups rhubarb, cut to ½ inch lengths
7. 2 cups strawberries, hulled and halved

Preheat the oven to 425°

In a medium bowl, combine the sugar, ginger, cinnamon, nutmeg, and cornstarch

In a large bowl, combine the rhubarb and strawberries

Pour the sugar mixture over the fruit and coat evenly

Pile the fruit mixture into the bottom pie crust

Place the top crust on, pinch the edges together, turn under, and crimp

Make a few steam vents in the top

Bake for 10 minutes, then reduce the heat to 350° and bake another 35-40 minutes, until the crust is golden and the juices are bubbling

Forget about making homemade vanilla pudding. What are we, pioneers? There’s a reason the Jello company is still in business. The other great thing about this pie is that you can make the three parts of it separately, then decide at the very end whether the pudding or the berry layer will go on top, making it perfect for the commitment phobe in your life, even if it’s you. You can also store the pie loosely covered in the fridge for up to two days, which means if you get stood up, it’ll still be fresh if somebody better shows up the next night. And showing up would automatically make them better. The Zen Master’s Pie Crust for a single crust pie

The Vanilla Pudding

Jello Instant (don’t be a snob, it’s good)

The Filling

1. 4 cups strawberries, divided
2. 1½ tbs fresh-squeezed orange juice
3. 1 tsp orange zest
4. 2½ tbs sugar
5. 1½ tbs cornstarch
6. pinch salt
7. 3 cups vanilla pudding

Clean and trim the strawberries, reserving ½ cup of the best looking whole berries for the top

Slice 2 cups of the strawberries in half or quarters, set aside

Roughly chop the remaining strawberries

Combine with the orange juice and zest in a covered saucepan over low heat, simmer for 5 minutes, take off the lid and lightly mash the berries

Simmer for 15 minutes more until completely liquefied

Combine the sugar, cornstarch and salt

Whisk this mixture into the strawberry reduction and cook over medium heat until just at a boil

Cool for 10 minutes

Fold the sliced berries into the sauce

Chill completely

Spread the cold strawberry mixture in the pie shell

Decide whether the pudding or tbe berries will be next

Spread the pudding(or the berries) over the top

Chill for at least 4 hours before serving

Lemon curd is great for tarts. A thin layer between a pastry crust and just about any kind of berries is magic. But some people think lemon curd can be too heavy or too rich. If you’re one of them, but you still want to use it for, say a Strawberry and Lemon Curd Tart, you can lighten up the lemon curd by folding in whipped cream or egg whites, thereby transforming a curd into a cloud. Tart Pastry for a 9 inch tart shell

Lemon Curd

Buy it in any grocery store. But if you must make it…

1. 5 egg yolks
2. ½ cup sugar
3. ½ cup fresh lemon juice
4. freshly grated zest of 2 lemons
5. 6 tbs unsalted butter

The Red Currant Glaze

1. 1 cup red currant jelly
2. 1 tbs fresh lemon juice

In a small saucepan, bring the jelly and lemon juice to a boil

Remove from heat, let cool, and use immediately (if it cools too much it will thicken, and you’ll have to reheat it)

The Filling

In a heavy bottomed saucepan, combine the egg yolks and sugar

Whisk for 1 minute

Add the lemon juiced and zest

Whisk 1 minute more

Place over low heat and cook, stirring constantly, until slightly thickened (Don’t let the egg yolks get too hot or they’ll scramble)

Remove from heat and add the butter

Stir until smooth

Let cool, stirring occasionally

Transfer to a tightly capped jar and chill before assembling the tart (Or just take the jar of lemon curd you bought and chilled, out of the fridge)

Spread the lemon curd in the cooled tart shell

Slice each strawberry lengthwise into two or three pieces

Arrange the strawberries on top of the lemon curd

Brush with the warm currant glaze

Serve ASAP

For any of you guys still living in denial…Valentine’s Day is all about the ring. Or at least something from a jewelry store. As Catherine Zeta Jones says, “Nothing says I love you like a great, big rock.” In case your TIVO has you in the dark about your local retailers, here’s a starter list:

1. Zales
2. The Jewelry Exchange
3. Sears (no kidding, some very nice things. Plus, double-door fridges as a fallback. Although, don’t expect a big night.)
4. Tiffany’s
5. Cartier
6. Bulgari

For more listings, get any Danielle Steele novel (at your grocery store now.) If you’re not ready to say I LOVE you, or if your bonus vanished in the mortgage meltdown, Strawberry Angel Pie is a sweet alternative.

The Meringue Crust

1. 4 egg whites
2. ½ tsp cream of tartar
3. pinch of salt
4. 1 cup sugar

Preheat the oven to 275°

Butter a 9 inch glass pie plate

In a medium bowl, combine the egg whites, cream of tartar and salt

Beat until the egg whites form soft peaks

Spread the egg whites over the bottom and sides of the pie dish, making the edge about an inch thick, and building it slightly above the rim of the dish

Bake until golden brown, about 1 ¼ hours (that seems like a lot, but it’s right, 1 ¼ hours)

Turn off the oven and let the crust cool completely in the oven with the door ajar; overnight is okay, too

The Filling

1. 1 cup heavy double cream
2. 1 cup lemon curd, chilled (recipe is here, too. But buy it; seriously, this is getting very work intensive)

Whip the cream until stiff peaks form

Gently fold in the lemon curd

Spread the mixture in the meringue shell

The Topping

1. 1 cup heavy double cream
2. 1 tbs sugar
3. 1 tbs nonfat dry milk (milk powder)
4. 8-10 whole strawberries

Combine the cream, sugar and dry milk in a bowl

Whip until stiff

Spread over the pie

Garnish with strawberries

The Lemon Curd

Read for fun; then go buy it.

1. 5 egg yolks
2. ½ cup sugar
3. ¼ cup fresh lemon juice
4. freshly grated zest of 2 lemons
5. 6 tbs unsalted butter

In a saucepan, combine egg yolks and sugar

Whisk vigorously for 1 minute

Add the lemon juice and zest, and whisk another minute

Place over low heat and cook, stirring constantly until slightly thickened (don’t let it get too hot or the yolks will scramble)

Remove from the heat and add the butter

Stir until smooth

Let cool, stirring occasionally

Transfer to a tightly capped jar and chill before assembling the tart)

Just off Highway 27 and straight on ’til morning, you’ll find Joe’s Pie Shop. At least you will if you’re watching the movie, Waitress. A truly original confection of passion, heartbreak, anxiety, and romance, this film is Gone With the Wind for pie lovers, with a pie for every plot twist.Straight from the heart and the imagination of the late actor and filmmaker, Adrienne Shelly (whose Adrienne Shelly Foundation is continuing to help women realize their own film projects), all the pies that Kerri Russell’s Jenna creates and serves at Joe’s Pie Shop are not only luscious to look at on the screen, but are just as tasty when they appear on tables in the real world. Whether it’s Bad Baby Quiche Pie, Lonely Chicago Pie, Spanish Dancer Pie with Chocolate Crust, or Marshmellow Mermaid Pie, each has the one essential ingredient for a great pie: love. As Joe himself said about Jenna’s Strawberry Oasis Chocolate Pie, “It’s the reason I get up on Wednesday mornings.”

Strawberry Chocolate Pie

Chocolate Biscotti Pie Crust

1. 1 ½ cups chocolate biscotti
2. 2 tbs sugar
3. pinch of salt
4. ½ cup unsalted butter, melted

Combine the crumbs, sugar and salt in a mixing bowl and toss together well

Add the butter and stir until well blended

Using your fingers, pat the mixture over the bottom and sides of a 9 inch pie pan (Try not to make the sides too thick)

This is a no-bake pie, but if you like the crust a little crisper, put it in a 325° oven for 8 minutes

Let it cool completely before filling

The Filling

1. 3 tbs unsalted butter
2. 8 ounces unsweetened cooking chocolate
3. 3 eggs
4. 1 cup light corn syrup
5. 1 tsp vanilla extract
6. ¼ tsp salt
7. 4 cups strawberries, stemmed

The double helping of chocolate and strawberries makes this pie irresistible. Which is the whole point of strawberries and chocolate getting together in the first place

Preheat the oven to 425°

Combine the butter and chocolate in the top of a double boiler over simmering water

Stir until melted and smooth, about 5 minutes

Remove from the heat and set aside

In a medium bowl, beat the eggs until blended

Add the corn syrup, sugar, vanilla and salt

Beat in the chocolate mixture

Add the strawberries

Pour the fruit and chocolate mixture in the pastry lined pan and bake for 2o minutes

Reduce the heat to 350° and bake until the filling is set around the edges, but the center wiggles slightly, about 25 minutes more