Here's how to make it.
2 lbs. fresh strawberries, tops removed, plus 4 strawberries reserved
1 1/4 cups milk
3/4 cup sugar
5 tbsp. corn starch
3 tbsp. freshly squeezed lemon juice
2 1/2 cups graham cracker crumbs
10 tbsp. unsalted butter, melted
1 cup heavy cream
1 tbsp. confectioner's sugar
Place 2 lbs. strawberries in a blender and blend on high until pureed, about 10 seconds (not for me though!). Combine milk, sugar and corn starch in a pan and whisk until dissolved. Add the puree and lemon juice. Cook on high heat, whisking frequently, until the mixture is thick and bubbling (about 7 minutes). Remove from heat. Place graham cracker crumbs in a pie plate, drizzle with melted butter and mix until crumbs are moistened. With the back of a spoon, press evenly into the bottom and sides of the pie plate to form a crust. Pour strawberry filling into crust and let cool completely (about 30 minutes). Cover and refrigerate overnight. Just before serving, place heavy cream in a mixing bowl and, with an electric mixer, blend on high until stiff peaks form. Add confectioner's sugar and blend another 10 seconds. Using a spatula, spread the whipped cream over the filling. Slice strawberries and add to top.
(I tried it with a pre-made graham cracker crust.)
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Thanks for reading!
xx Kirsty