US
UK Strawberry Pie
Welcome the vibrant flavors of spring with our delightful Strawberry Pie! 🌸🍓 Crumble Walker's Shortbread Rounds cookies, blended sugar and melted butter for that perfect crunch. For the irresistible filling, combine bloomed gelatin with fresh strawberries, egg yolks, sugar, lemon juice, and a pinch of salt for a burst of sweetness and tanginess. Spring sweetness in every bite!
Ingredients
For the Crust:
1 tablespoon sugar
6 tablespoons unsalted butter, melted
For the Filling:
2 packages unflavored gelatin
2/3 cup cold water (for blooming gelatin)
1 cup strawberries, fresh or frozen
2 eggs, separated
3/4 cup granulated sugar
1 tablespoon lemon juice
Pinch of salt
Optional Topping:
Whipped Cream
Method
For the Crust:
Crush Walker's Shortbread Rounds Cookies in a large Ziploc bag using a rolling pin or a food processor until
finely crumbed.
In a large bowl, combine cookie crumbs, sugar, and melted butter. Stir with a fork until the mixture resembles
wet sand.
Press the mixture into a 9-inch pie plate, ensuring it is compact.
Chill the crust for 1 hour before filling.
For the Filling:
Bloom gelatin in 2/3 cup cold water.
Puree strawberries in a blender.
In a small mixing bowl over simmering water, whisk together egg yolks and 1/2 cup sugar. Add lemon juice and salt. Whisk until the mixture reaches approximately 175 degrees and leaves a trail (sabayon).
Remove from heat, let it sit for 2 minutes, then add bloomed gelatin, stirring until fully incorporated. Mix in strawberry puree and set aside.
In a medium metal mixing bowl, whisk egg whites until soft peaks form. Gradually add the remaining sugar, whisking continuously until stiff peaks are formed.
Gently fold the meringue into the strawberry/yolk mixture.
Pour the filling into the chilled pie shell and spread it evenly.
Refrigerate for 4 hours until fully chilled.
Optionally, top with whipped cream before serving.
Note: The crust can be baked at 350°F for 8 minutes if desired, but it's perfect as a no-bake crust.
