Strawberry Cream Pie(s)
Summer is waning (I don’t put pants on until Sept 15 so the goosebumps on my legs are a very good barometer of this). But what that actually mean is that the ripest strawberries around are here, now, and ready for the eatin’. This pie is the greatest things you can possibly do to strawberries. The no-bake aspect is for the southern states in the US where you don’t want to turn your oven on caus’ it’s just too darn hot. We don’t exactly have this problem in
Scotland, but that doesn’t mean it doesn’t taste like heaven; the creamy custard, bursting fresh strawberries, and crunch of those vanilla (or oreo) cookies is just the ticket for a sweet end to a beautiful summer.
30 vanilla wafers +2 for decor (or similar
100g melted butter
600g sliced fresh strawberries
60g caster sugar
2 tsp corn flour
for the custard:
480 mL single cream
50g caster sugar
1 egg + 2 egg yolks
2 tsp corn flour
1 tsp vanilla bean
50g white chocolate
- Crush the cookies in a bag and then mix with melted butter. Press mixture flat into a pie pan. Chill for at least 30 minutes.
- For the custard, in a medium saucepan, heat the cream until hot to the touch.
In a mixing bowl, whisk the sugar and eggs, adding in the cornflour.
Add a bit of hot cream to the egg mixture, beat and then put everything into the sauce pan, whisking constantly until very thickened. Remove from heat, add vanilla, cool.
- Place half the strawberries in a medium bowl and mash with the 60g caster sugar. Place over low-medium heat. Add the 2 tsp corn flour and heat for about 4 more minutes. Remove from heat and allow to cool.
- Place a layer of custard in the pie pan, then the mashed strawberry mixture, then the other half of the custard and the sliced strawberries on top. Refrigerate for at least 1 hour
- Sprinkle crushed cookies and melted white chocolate on top.