Frozen Strawberry Cream Pie

June 22, 2015 Ceri

Dear Pinterest,
Sometimes you really make me crazy. With your sandwiches that look like panda bears and your women whose lifestyle allows them to endlessly slouch around looking skinny in chunky sweaters and knee-ripped jeans. And do not get me started on the rooms. Where do those people keep all their crap?! Are there really people living with kids who do not have their puzzles, art work, teenysharpplastictoys and socks covering every surface? A girl can feel a bit stabby about it, you know?

But then you turn it around and deliver something really good. Not merely pretty and aspirational, but something actionable. Like a recipe that I already have the ingredients for (okay, I had to pick up whipping cream but no bigs). Like, this Frozen Strawberry Cream Pie that my kids say would win on Chopped. It’s much faster and easier than making ice cream and looks incredibly pretty. So pretty that it exists on many, many Pinterest boards.

And it happened just as I was feeling like I needed a break from the tyranny of Pinterest-perfection. This pie is good enough to redeem even the panda sandwich that I must get through to find it.

So thanks Pinterest and I’m sorry about all the things I said. I was never really going to leave you. But you knew that, right?

See you soon!
Ceri
@SweetPotatoChronicles

Photo by Maya Visnyei

Strawberry Week: Frozen Strawberry Cream Pie

Ingredients

1 cup flour
1/4 cup brown sugar
1/4 cup almonds chopped quite fine
1/2 cup butter, melted
2 egg whites
1/2 cup sugar
1 1/4 cups whipping cream
2 Tbps lemon juice
2 cups strawberries crushed or smashed (or any berries, really. I used half strawberries, half raspberries)

Method

Preheat oven to 325 degrees.

Prepare an 8×8" pan well with butter. Add the flour, sugar, almonds and butter into the pan and give everything a good stir. Spread it out in the pan and place in the oven to toast it for 20 minutes. Remove from the oven take out about 1/3 of the mixture and set aside. Press the rest of it with the back of a spoon until you've got a crust covers the entire pan. Allow to cool completely.

Whip your egg whites. Once they're starting to get really foamy, add the sugar and whip until you've got stiff, glossy peaks.

In another bowl, whip up the cream until it's in soft peaks.

Gently stir together the egg whites, whipping cream, lemon juice and your crushed berries. Pour this lovely pink cream over your crust and gently spread it out into every corner to the pan. Take that extra bit of crunchy stuff you saved earlier and sprinkle it over the top. Cover it all with cling film and put it in the freezer for 3 to 6 hours or overnight. Allow it to sit on the counter for at least 15 minutes before serving. Dip a knife into a glass of hot water to make cutting into the pie easier. Serve in squares.

Sweet Potato Chronicles