Prep 30 mins
Cook 30 mins
Adapted froms Cooks Country magazine. Be sure that the reduced berries measure 2 cups exactly; if the mixture measures any more, the filling will be loose.
- 2 lbs frozen strawberries (see related tasting)
- 2 tablespoons lemon juice
- 2 tablespoons water
- 1 tablespoon unflavored gelatin
- 1 cup sugar
- 1 pinch salt
- 1 lb fresh strawberries, hulled and sliced thin
- 1 (9 inch) pie crusts, baked and cooled (see note)
- 4 ounces cream cheese, softened
- 3 tablespoons sugar
- 1⁄2 teaspoon vanilla extract
- 1 cup heavy cream
- COOK FROZEN BERRIES Cook frozen berries in large saucepan over medium-low heat until berries begin to release juice, about 3 minutes. Increase heat to medium-high and cook, stirring frequently, until thick and jam-like, about 25 minutes (mixture should measure 2 cups).
- ADD GELATIN Combine lemon juice, water, and gelatin in small bowl. Let stand until gelatin is softened and mixture has thickened, about 5 minutes. Stir gelatin mixture, sugar, and salt into cooked berry mixture and return to simmer, about 2 minutes. Transfer to bowl and cool to room temperature, about 30 minutes.
- ADD FRESH BERRIES Fold fresh berries into filling. Spread evenly in pie shell and refrigerate until set, about 4 hours. (Filled pie can be refrigerated for 24 hours.)
- MAKE TOPPING With electric mixer on medium speed, beat cream cheese, sugar, and vanilla until smooth, about 30 seconds. With mixer running, add cream and whip until stiff peaks form, about 2 minutes. Serve pie with whipped cream topping.
I was so excited to try this pie but it was a lot of work and it did not set up (even though I spent a very long time cooking the berries down to 2 cups exactly.) The whipped topping/frosting also did not set up, even though it was initially "stiff peaks." Taste-wise, I would rate this as a 5 (especially the frosting) but the texture would be a 2 so I'm giving it 3 stars. Maybe it was because I used fresh berries? I'm not sure I would try this again since I think CC's recipe for "Fresh Strawberry Pie" is much easier and also delicious.
The pie was intensely strawberry flavored, cooking down the 2 pounds frozen to 2 cups sure brings out the strawberry flavor.It is worth slowly mixing the frozen berries for 30 minutes or so. Used the Cascadian Farms frozen strawberrie mixed with a pound of fresh Driscoll strawberries. Everyone loved it and wants the recipe. Can't wait to make this during the peak of strawberry season, This is a keeper!!!
The pie was delicious. It took a while for the frozen berries to reduce, but it was well worth the effort. I will be making 5 of them for an event next week. Hopefully there will be leftovers.