Strawberry Cheesecake Pie
Posted: July 3, 2020 Filed under: Pie/Tarts (29), Strawberry (17) | Tags: Fresh Strawberry Pie, Strawberry Cheesecake Pie Leave a comment
Crust
Line a 9 inch deep dish pie plate with your favorite crust. Blind bake the pie crust. If you like; see my all-butter pie crust recipe: Fearless pie crust.
If you prefer, you can also used a purchased graham cracker crust or make a quick graham cracker crust instead of using a traditional pie crust.
Filling
Cheesecake layer:
8 oz. Cream cheese, softened
6 Tbsp. confectioners sugar
1/2 tsp. vanilla bean paste
2 1/2 Tbsp. sour cream, room temp
3/4 tsp. plain unflavored gelatin powder
1 Tbsp. cold water
6 Tbsp. cold heavy cream
In a large bowl or stand mixer; beat the heavy cream until stiff peaks form but don’t overbeat or you’ll get butter. Place back in the fridge until ready to use. In the same bowl; no need to clean- beat the cream cheese until smooth and lump free. Add the sugar, vanilla bean paste, and sour cream and mix until just combined. In a small microwave safe bowl place 1 Tbsp. of cold water and sprinkle the gelatin over; let bloom for 5 minutes, then microwave on high for about 20 seconds until the gelatin is dissolved, whisk, then let mixture stand for about 2 minutes. Add the cooled mixture to the cream cheese mixture and blend gently. Fold in the whipped cream by hand until combined. Spread evenly over the cooled pie crust and chill while you make the strawberry layer topping.
Strawberry layer
Fresh strawberries ~ one pound (washed, hulled and dried)
1 Cup water
2 Tbsp. cornstartch
scant 3/4 Cup sugar
3.0-3.5 oz box Jello: strawberry gelatin
Top your cream cheese filled crust with using half of the berries sliced thin, then the rest of the bigger berries on top left whole. In a small saucepan place the water, sugar, and cornstarch and bring to a boil over medium heat stirring continuously until it appears thick. Boil two more minutes. Remove from the heat and whisk in the strawberry gelatin until it is dissolved. Pour over the top of the pie; note you will have some leftover; don’t be like me and pour over too much or it will run off the sides. But if you do- don’t fret it’s still delicious and amazing. Chill for at least 3 hours or overnight until set. Serve cold.
Strawberry Blackberry Galette
Posted: May 24, 2016 Filed under: Pie/Tarts (29), Strawberry (17) | Tags: Mixed Berry Galette, Strawberry Blackberry Galette Leave a comment
I’ve said it before, but it’s true. I always have a pie crust or two sitting idle in my freezer for such an impromptu idea as whipping together a quick simple pie or tart. Cruising through the store the other day the strawberries and blackberries were on sale and they looked divine, so I picked up a few cartons. Summer is all about simplicity when it comes to desserts and this is no exception. When you make a pie crust, get in the habit of making double and park that crust (wrapped really well in plastic wrap) in the freezer. Crust is the most time consuming part when it comes to whipping a pie together. The filling is the easy part, especially when it comes to berries because unlike say apples, there is minimal prep work. This simple pie would also work with throwing in some blueberries as well in place of some of the strawberries. Take note that because the strawberries carry a lot of liquid, the pie is best eaten the day it is made.
It’s best eaten when the filling is still warm and the crust is crispy. Vanilla ice cream optional. Mmmm
Strawberry-Blackberry Galette
1/2 recipe fearless pie crust (or your favorite pie crust)
3 1/2 C fresh berries (mixture of strawberries and blackberries)
1/3 C sugar + more for sprinkling edge of pie crust
1 Tbsp. all purpose flour
1/2 C almond meal
1 tsp. orange zest
heavy cream (or half and half for brushing pie crust)
1 1/2 Tbsp. Seedless Strawberry or Raspberry Jam for finishing
Preheat oven to 400° F. Line a sheet pan with parchment paper. Roll out pie crust to approx. 1/8 inch thickness. Place the pie crust onto the prepared sheet pan. Toss the almond meal, flour and orange zest together and sprinkle onto the rolled out pie crust, leaving about a 2 inch border.
Wash and dry the berries. Cut the strawberries in half or quarters depending on size. Aim for the same size as the blackberries. I found strawberries that were really small in size so I just halved them (leave the blackberries whole). Toss the berries with the sugar (right before you assemble the pie). Place the berries onto the bed of the almond meal mixture in a nice high pile and fold in the sides of the pie crust, pressing lightly. Brush the crust with the cream and sprinkle with granulated sugar. Bake the pie in a preheated oven for approx. 35 minutes or until the crust is golden brown and the filling is bubbling. Note: you may need to cover the pie with tinfoil for the last 10 minutes or so if the crust is getting browned too quickly.
In a small bowl mix the jam vigorously to smooth out any lumps. Allow the pie to cool slightly then brush with jam and serve warm.
Strawberry Martini
Posted: July 7, 2015 Filed under: Beverages/Cocktails (23), Strawberry (17) | Tags: Martini with Strawberries, Strawberry Cassis Martini, Strawberry Martini, Summer Martini Leave a commentYou know I love a good cocktail. It’s Summer and it’s time for a great fruity drink that calls for sipping on the porch or by the pool. Summer is the best time to explore new drinks as the fruit is ripe and plentiful. If you are lucky enough to have a strawberry plant then you can pluck off a little white or pink flower from the plant and use as a garnish, or simply garnish with a ripe strawberry placed on the rim of the glass.
Strawberry Cassis Martini
yield: 2 servings
4 fresh strawberries, (preferably large size) washed and dried
4-6 ice cubes
4 oz. quality vodka
2 tsp. crème de cassis liquer
2 tsp. fresh lime juice
2 tsp. sugar (preferably superfine sugar)
Prepare 2 martini glasses or other decorative glasses by chilling in the fridge. Muddle 2 strawberries in the bottom of a cocktail shaker. Add in the ice, vodka, crème de cassis, lime juice and sugar. Shake vigorously about 10-12 times. Prepare the rim of the glasses by rubbing with lime juice around the rim and dip each one into sugar. Strain and divide the contents into the two chilled glasses. Garnish each glass with a fresh strawberry on the rim by making a small slit into the berry with a sharp knife.