Stuffed-crust Strawberry Cream Pie

Stuffed-crust Strawberry Cream Pie Recipe

| Servings: 8

Introduction

Indulge in the sweet and creamy goodness of Stuffed-crust Strawberry Cream Pie. This delectable dessert combines the freshness of sliced strawberries with a rich almond paste filling, all nestled within a flaky pie crust. Topped with a generous layer of whipped cream, this pie is sure to satisfy your sweet tooth cravings.

History

The Stuffed-crust Strawberry Cream Pie is a modern twist on the classic strawberry pie. The addition of almond paste in the crust adds a unique flavor and texture to the traditional dessert. This recipe is perfect for those who love the combination of strawberries and cream in a delicious pie form.

Ingredients

1 box (15 oz (425 g)) of Pillsbury™ refrigerated pie crusts, softened as directed on the box
1 package (7 oz (198 g)) of almond paste
1 tsp of cornstarch
1 egg white
0.5 cup of granulated sugar
3.5 tbsp of cornstarch
3 cups of sliced fresh strawberries
1 pt (473 ml) (2 cups) of whipping cream
3 tbsp of powdered sugar
0.25 tsp of vanilla

How to prepare

Preheat the oven to 400°F (204°C).
Unroll one crust on a work surface.
In a medium bowl or food processor, crumble the almond paste.
Add 1 tsp of cornstarch and the egg white.
Mix or cover and process until smooth.
Spread the mixture on the crust, leaving a 1.25 inch border.
Unroll the second crust and place it on top, gently patting it together with the bottom crust.
Place the stuffed crust into an ungreased 9-inch pie plate.
Seal the edges and flute them.
Cover the edge with foil and place a second pie plate inside the first one on top of the crust.
Bake for 10 minutes.
Remove the top pie plate and gently prick the bottom of the crust about 12 times with a fork.
Bake uncovered for about 15 minutes longer or until the crust is light golden brown.
Allow the crust to cool completely, approximately 1 hour.
Meanwhile, in a 3 qt (2.84 liter) saucepan, mix the granulated sugar and 3.5 tbsp of cornstarch.
Add the strawberries.
Heat the mixture over medium heat, stirring constantly, until it comes to a boil.
Cook for 10 to 15 minutes or until the filling thickens.
Allow the filling to cool completely, approximately 1 hour.
Just before serving, spread the strawberry filling in the crust.
In a medium bowl, beat the whipping cream, powdered sugar, and vanilla on high speed until soft peaks form.
Spread the whipped cream on top of the pie.

Variations

Substitute the almond paste with marzipan for a sweeter filling.
Add a layer of chocolate ganache between the almond paste and strawberries for a decadent twist.
Top the pie with toasted almond slices for added crunch and flavor.

Cooking Tips & Tricks

Make sure to cool the crust and filling completely before assembling the pie to prevent the layers from becoming soggy.

- Use fresh strawberries for the best flavor and texture in the filling.

- Whip the cream just until soft peaks form to ensure a light and fluffy topping for the pie.

Serving Suggestions

Serve Stuffed-crust Strawberry Cream Pie chilled for a refreshing treat on a warm day. Pair it with a cup of hot coffee or tea for a delightful dessert experience.

Cooking Techniques

Use a food processor to quickly and evenly mix the almond paste filling.

- Prick the bottom crust with a fork before baking to prevent air bubbles from forming.

Ingredient Substitutions

Use store-bought whipped cream instead of making your own for a quicker assembly.

- Swap out the strawberries for raspberries or blueberries for a different flavor profile.

Make Ahead Tips

Prepare the crust and filling ahead of time and assemble the pie just before serving to ensure a fresh and crisp texture.

Presentation Ideas

Garnish the pie with fresh strawberry slices or mint leaves for a pop of color and freshness.

Pairing Recommendations

Pair Stuffed-crust Strawberry Cream Pie with a glass of sparkling wine or champagne for a luxurious dessert experience.

Storage and Reheating Instructions

Store any leftover pie in the refrigerator for up to 2 days. To reheat, place individual slices in the microwave for a few seconds or enjoy chilled.

Nutrition Information

Calories per serving

Each serving of Stuffed-crust Strawberry Cream Pie contains approximately 350 calories.

Carbohydrates

Each serving of Stuffed-crust Strawberry Cream Pie contains approximately 45 grams of carbohydrates.

Fats

Each serving of Stuffed-crust Strawberry Cream Pie contains approximately 20 grams of fats.

Proteins

Each serving of Stuffed-crust Strawberry Cream Pie contains approximately 3 grams of proteins.

Vitamins and minerals

Strawberries are a good source of vitamin C, manganese, and folate. The almond paste in the crust adds vitamin E and magnesium to the pie.

Alergens

This recipe contains almonds and eggs. Please be cautious if you have allergies to these ingredients.

Summary

Stuffed-crust Strawberry Cream Pie is a delicious dessert that provides a balance of carbohydrates, fats, and proteins. It also offers essential vitamins and minerals from the strawberries and almond paste.

Summary

Stuffed-crust Strawberry Cream Pie is a delightful dessert that combines the sweetness of strawberries with a creamy almond paste filling. With a flaky crust and a fluffy whipped cream topping, this pie is a perfect treat for any occasion. Enjoy a slice of this delicious pie and savor the flavors of summer in every bite.

How did I get this recipe?

I have a clear memory of the first time I saw this recipe for Stuffed-crust Strawberry Cream Pie. It was a warm summer day, and I was visiting my dear friend Martha in her quaint little cottage by the sea. Martha was known for her delicious baking, and she had promised me a special treat that day.

As I walked into her kitchen, the sweet smell of strawberries and vanilla filled the air. Martha greeted me with a warm smile and set a beautiful pie on the table. It was unlike any pie I had ever seen before - the crust was stuffed with a creamy filling and topped with fresh strawberries.

"Try a slice, dear," Martha said, handing me a plate. I took a bite and was immediately transported to dessert heaven. The combination of the flaky crust, the smooth cream filling, and the juicy strawberries was pure perfection.

I begged Martha for the recipe, but she just chuckled and said it was a family secret passed down through generations. Determined to recreate this heavenly pie, I spent the next few weeks experimenting in my own kitchen.

I started by making a basic pie crust, but instead of simply lining the pan with it, I decided to roll it out thinner and use it to create a stuffed crust. I filled the crust with a mixture of cream cheese, sugar, and vanilla, then topped it with sliced strawberries and a dollop of whipped cream.

When I pulled the pie out of the oven and took my first bite, I knew I had nailed it. The taste was identical to Martha's pie, and I couldn't wait to share it with my family and friends.

Over the years, I made this Stuffed-crust Strawberry Cream Pie for countless gatherings and special occasions. Each time, it was met with rave reviews and requests for the recipe. I always smiled and told them it was a family secret, just like Martha had done with me.

As time passed, I added my own twist to the recipe, experimenting with different fruits and flavors. Sometimes I would use peaches or raspberries instead of strawberries, or add a hint of lemon zest to the cream filling. No matter the variation, the pie was always a hit.

When my grandchildren came to visit, they would always request the Stuffed-crust Strawberry Cream Pie. They loved helping me in the kitchen, rolling out the crust and arranging the fruit on top. It became a cherished tradition that we would bake together whenever they stayed with me.

As I grew older, I realized the importance of passing down this recipe to the next generation. I wanted my grandchildren to have a piece of me to hold onto, something to remember me by long after I was gone. So, I sat down with them one day and shared the secret behind the Stuffed-crust Strawberry Cream Pie.

Their eyes lit up with excitement as I explained each step, the history behind the recipe, and the memories it held for me. They listened intently, eager to carry on the tradition and make the pie for their own families one day.

Now, as I sit in my kitchen, surrounded by the laughter and love of my grandchildren, I know that this recipe will live on for generations to come. It may have started with Martha and her secret family recipe, but it has become a part of my own family's story, a legacy of love and delicious desserts that will never be forgotten.