Whipped Strawberry Pie

Have you ever turned a problem into something amazing? Recently I discovered gallons (yes, gallons) of frozen strawberries in the basement freezer—preserved from the 2015 harvest.  I panicked at first, then turned them into Whipped Strawberry Pie (Strawberry Silk Pie per my husband).  It was the hit of Mother’s Day brunch! 

A slice of whipped strawberry pie

A slice of whipped strawberry pie

As a dedicated locavore, I try to preserve lots (LOTS) of fruit to get through the long Wisconsin winter.  This year I think I overdid it.  When my self-declared fruititarian daughter went off to college, the household smoothie consumption took a bit hit.  You can guess the rest… 

Whipped Strawberry Pie

Whipped Strawberry Pie

This pie did take a little experimentation to get just right.  First try, without gelatin, was a bit soft.  Second try, I added the gelatin to the berries and it clumped (and whipped strawberry pie  with gummy clumps is not nice).  A little more manipulation of technique, quantities and sweetness and we had a winner. 

Decorated Whipped Strawberry Pie

Decorated Whipped Strawberry Pie

But even the early failures attempts were tasty, and I am almost sad to have succeeded. With my strawberry supply almost depleted, now I can’t wait for the new harvest!  

Because I am definitely doing this again, here is a step by step guide

Puree the berries and granulated sugar. strawberry silk000 strawberry silk001

Whip cream, sugar and vanilla until mostly thickened.

Combine gelatin and cool water in small saucepan. Let stand until thick, about 5 minutes. Place over low heat, stirring  until gelatin dissolves (it will be clear when dissolved).

Stir gelatin until dissolved

Stir gelatin over heat until dissolved. (You can still see some little beads in this so it needs more time.)

Remove from heat and cool just slightly (a minute or two), but do not let it solidify.While beating slowly, gradually add gelatin to whipped cream mixture. Whip at high speed until stiff.  strawberry silk003

Fold in pureed berries.   strawberry silk004 strawberry silk005 strawberry silk006

Pour into graham cracker crust and smooth the top.  strawberry silk008

Decorate with fresh strawberries and whipped cream if desired. 

Decoration design 2 for whipped strawberry pie

Decoration design 2 for whipped strawberry pie

The strawberry glut is over, but I can’t say my problems have ended.  I preserved a lot of fruit last fall–and my apple supplies are even larger! Anyone have ideas for (gallons of) frozen apple slices? 

Whipped Strawberry Pie
Serves 8
Filled with whipped cream and pureed strawberries, Whipped Strawberry Pie is fresh and light and the perfect simple summer dessert.
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Prep Time
20 min
Total Time
20 min
Prep Time
20 min
Total Time
20 min
367 calories
34 g
72 g
25 g
3 g
13 g
139 g
96 g
20 g
0 g
11 g
Nutrition Facts
Serving Size
139g
Servings
8
Amount Per Serving
Calories 367
Calories from Fat 223
% Daily Value *
Total Fat 25g
39%
Saturated Fat 13g
66%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 10g
Cholesterol 72mg
24%
Sodium 96mg
4%
Total Carbohydrates 34g
11%
Dietary Fiber 1g
5%
Sugars 20g
Protein 3g
Vitamin A
16%
Vitamin C
46%
Calcium
5%
Iron
5%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 8 oz fresh or frozen strawberries (about 2 cups berries/1 cup puree)
  2. ¼ cup granulated sugar
  3. 2 t unflavored gelatin powder
  4. 3 T cool water
  5. 1 3/4 cups heavy cream
  6. 1/2 cup powdered sugar
  7. 1 teaspoon vanilla
  8. 1 regular graham cracker crust (packaged or homemade)
  9. Optional whipped cream, fresh strawberries for decorating
Instructions
  1. Puree the berries and granulated sugar.
  2. Whip cream, sugar and vanilla until slightly thickened.
  3. Combine gelatin and cool water in small saucepan. Let stand until thick, about 5 minutes. Place over low heat, stirring constantly just until gelatin dissolves (it will be clear when dissolved). Remove from heat and cool just slightly, but do not let it solidify.
  4. While beating slowly, gradually add gelatin to whipped cream mixture. Whip at high speed until stiff.
  5. Fold in pureed berries then pour into graham cracker crust and smooth the top. Decorate with fresh strawberries and whipped cream (see note) if desired.
  6. Pie can be eaten immediately but will thicken more if refrigerated for a few hours or overnight.
Notes
  1. Pie can be made 1-2 days ahead of time. If you would also like to decorate ahead of time, you can use stabiliized whipped cream which will hold up a couple days.
beta
calories
367
fat
25g
protein
3g
carbs
34g
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6 thoughts on “Whipped Strawberry Pie

  1. grace

    oh, i’d say you’ve definitely achieved the perfect strawberry pie, if your photos are any indication! that texture looks amazing! i LOVE strawberry season. 🙂

  2. Karis

    This reminds me of a jello / cool whip pie I used to make back in the day. Looking forward to trying a real food version when strawberry season resumes (December-April here).

  3. Louise

    Gallons? Really Inger? Oh how I wish I would find gallons of harvested strawberries in the freezer:( I am waiting patiently (impatiently) for Strawberry season to arrive.

    Your Whipped Strawberry Pie looks amazing! I congratulate you on your patience for getting it just right!

    Thanks so much for sharing, Inger…

  4. David

    Inger – first, this is absolutely beautiful. Second, I bet it tastes amazing! And third, I love the evolution of your technique. Can’t wait to make this.

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