Strawberries and Cream Pie
In my family, when it comes to desserts the majority think fruit before chocolate. I definitely follow that trend unless peanut butter is also involved with chocolate, as anyone who knows me is aware. So when I was put in charge of the menu while visiting family in Boston, I put my typical peanut butter-brain aside and started digging through my bookmarked fruit dessert recipes. This of course lead to deciding between far too many options, and as usual no one came to the rescue with any preferences, so I was left to my own devices when it came to the decision making process. The winner was decided due to its combination of fruit and cream. There’s really no way to refute that.
As you can see, I made a strawberries and cream pie. Fresh strawberries are piled into a pie crust and then a creamy mixture is poured over them. It then ends up resembling a cobbler in pie form with its wonderful crumble topping. It’s too bad there were eight people at dinner to claim every last slice of this pie, because I could’ve totally gone for seconds and maybe thirds. My step-father even made a joke that he could really go for a second slice after finishing. Guess I should’ve known with my family that there is never such a thing as too much dessert!
STRAWBERRIES AND CREAM PIE
1 refrigerated 9 inch pie crust
1 large egg mixed with 1 tablespoon water (for egg wash)
2 pints strawberries, stems removed and sliced
1 cup sugar
1/3 cup all-purpose flour
2 large eggs, at room temperature
1/2 cup nonfat plain Greek yogurt (I used 0% Chobani)
1/2 teaspoon vanilla extract
2 and 1/2 tablespoons brown sugar
2 tablespoons sugar
1/2 teaspoon ground cinnamon
Pinch ground nutmeg (about 1/16th teaspoon)
1/4 cup unsalted butter, melted
1/2 cup plus 2 and 1/2 tablespoons all-purpose flour
- Preheat the oven to 350°F. Remove the stems from the strawberries and slice them. Set the sliced strawberries aside.
- Roll out the pie crust and press the dough into the bottom and insides of the pie plate. Crimp the edges of the pie with your fingers or if you can just take a fork and crimp the edges. Put the pie crust in the refrigerator while you work on the filling.
- In a bowl of a stand mixer with the paddle attachment, mix together the sugar and flour on low speed. Add in the eggs, Greek yogurt and vanilla extract and mix on medium speed until combined, about 2 minutes.
- Take the pie out of the refrigerator and place the sliced strawberries in the bottom of the crust. Pour the filling evenly over the strawberries. Set the pie aside while you make the crumb topping.
- Mix together the brown sugar, sugar, ground cinnamon and ground nutmeg. Pour the melted unsalted butter into the bowl and mix everything together.
- Add in the flour and mix until the ingredients form a crumble topping. At this point, you can use your hands to mix and press the crumb topping together. The crumb pieces should hold together and be clumpy. Crumble the crumb topping evenly over the pie.
- Brush the egg wash over the edge of the crust using a pastry brush. Bake for 1 hour and 10 to 15 minutes.
- Once the pie is done baking, place it on a cooling rack to cool completely and set. Do not cut into the pie while it’s warm, even if it’s slightly warm on the bottom. It needs to cool completely to set. This will take more than 4 hours (process may be sped up by placing in the fridge). Cut into slices and enjoy topped with vanilla ice cream if desired!
Source: Adapted slightly from Gingerbread Bagels.