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.
