Strawberry Pie

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!



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


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.