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!
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…
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.
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:
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).
Decorate with fresh strawberries and whipped cream if desired.
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?
- 8 oz fresh or frozen strawberries (about 2 cups berries/1 cup puree)
- ¼ cup granulated sugar
- 2 t unflavored gelatin powder
- 3 T cool water
- 1 3/4 cups heavy cream
- 1/2 cup powdered sugar
- 1 teaspoon vanilla
- 1 regular graham cracker crust (packaged or homemade)
- Optional whipped cream, fresh strawberries for decorating
- Puree the berries and granulated sugar.
- Whip cream, sugar and vanilla until slightly thickened.
- 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.
- While beating slowly, gradually add gelatin to whipped cream mixture. Whip at high speed until stiff.
- 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.
- Pie can be eaten immediately but will thicken more if refrigerated for a few hours or overnight.
- 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.
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