Recipes

Strawberry White Chocolate Cream Pie

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This pie is a plate full of creamy, summer dreaminess. As the first gorgeous spring day dawned in all its sunshine and beauty my mind immediately started daydreaming about new summer recipes. And since I needed some pies to take to my sisters house for dinner soon and I just plain love to make pie, my mind went straight to pie. Cream pies are a favorite here and my daydream started with the strawberries and by time it ended with white chocolate and a hint of lime I couldn’t wait to get to the kitchen!

While this pie has a few steps to it and is a little time consuming, it is very simple to put together. If you have never made a pastry cream or a pie, don’t be intimidated! They are both easier than they look. Rolling out a pie takes some practice and finesse, but most people won’t judge a slightly crooked crust while savoring a delectable bite. I have been making pies for years and still don’t get the shape perfect. Ever. There are multiple types of crust you can try. My personal favorite is a butter crust. While it isn’t quite as flaky as a shortening crust, it makes up for it in the amazing flavor. Plus I prefer to avoid shortening so butter is my fat of choice! I wish I could take credit for the pie crust, but my favorite crust recipe has been an all butter crust from a recipe book so is not my recipe to share. You can find some great crust recipes in popular cookbooks though so just feel free to look for one you like! You can substitute fats too so it is easy to switch to ingredients you like.

The strawberry layer is only slightly sweet and the lime flavor is very subtle. I actually considered going back to the drawing board with it to add a little stronger lime flavor but for those who may just go for the strawberries and white chocolate, this pie was perfect. If you do want a stronger lime flavor you could try adding some lime zest or lime vitality essential oil to perk up the flavor even more. My sister suggested adding lime zest to the crust which is an amazing idea I want to try! As for the white chocolate layer I was so excited that it came out wonderfully sweet and creamy without being sticky sweet. Seriously, if these flavors are up your alley you won’t want to miss trying this pie!

I will write out the recipe below with lots of pictures for those who like the addition of lots of pictures. If you are not interested in all the pictures, please feel free to scroll down to the end for just the recipe.

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Strawberry White Chocolate Cream Pie

Ingredients:

Crust recipe for a single crust pie

Strawberry Layer:

3 cups strawberries, cut into larger slices (I used whole frozen that I allowed to thaw overnight in the fridge)

1/4 cup sugar

2 Tablespoons tapioca granules

2 Tablespoons lime juice

1 teaspoon pure vanilla extract

1/4 teaspoon salt

White Chocolate Cream Layer:

1/2 cup sugar

2 Tablespoons flour

1 Tablespoon plus 1 teaspoon arrowroot powder (or cornstarch)

2 large eggs

1/2 teaspoon salt

2 cups whole milk

2 Tablespoons butter

4 oz. white chocolate bar, chopped

Whipped Cream:

1 cup heavy whipping cream

1 Tablespoon powdered sugar

1 teaspoon pure vanilla extract

Directions:

 

Crust:

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-Preheat the oven to 375 F.

 

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-While the oven is preheating prepare the pie crust by rolling it out into a circle and placing it in a pie pan cutting off any excess and crimping the sides or pressing the edge with the back of a fork.

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-Use a fork to poke a few holes in the crust and weigh the crust down using pie weights or you can cover the crust with parchment paper and pour in dried beans as a weight. I like this method as it has worked better for me and the beans are still perfectly fine to cook later!

-Bake the crust with the weights for 20 minutes.

 

-Remove the weights and bake the crust for an additional 15-20 minutes or until the crust is lightly golden brown on edges.

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-Allow the crust to cool while you prepare the strawberry filling.

Strawberry Lime Layer:

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-Mix all the ingredients for the strawberry layer together into a medium size saucepan. Place over medium heat and bring to a gentle boil making sure to stir the whole time.

-Allow to gently boil for 5 minutes to thicken making sure to continue stirring the entire time.

-Remove from the heat and allow to cool for about 5 minutes.

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-Pour into cooled crust and set in fridge to cool.

White Chocolate Pastry Cream:

-In a medium sized bowl, beat together the sugar, flour, arrowroot powder (or cornstarch), eggs and salt. Set aside.

-Place the 2 cups of milk into a medium sized saucepan and bring milk to a boil.

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-Pour the boiling milk into the bowl with the egg mixture and mix well to combine making sure it is smooth and completely combined. Immediately pour the mixture back into the saucepan and place over medium heat.

-Allow the pastry cream to come to a boil making sure to stir constantly! You don’t want to walk away at all as this can make the cream lumpy or scorch. This is why I didn’t take any pictures here! Cook for 3-5 minutes or until the pastry cream has thickened and you see boil bubbles in the middle of the cream.

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-Immediately remove from heat and whisk in butter and white chocolate chunks, stirring until they are completely melted and mixed into the cream.

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-Retrieve the pie from the fridge and gently pour the cream filling over the strawberry making sure to pour it all around rather than pouring it all into one spot. Smooth the cream and cover the pie with plastic wrap. Place in the fridge until completely cool; 3-4 hours or overnight.

Finishing:

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-Once the pie has cooled, prepare the whipped cream by placing all three ingredients in a mixer bowl and whipping until stiff peaks form.

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-Remove the pie from the fridge and top with the whipped cream either piping it on decoratively or just spreading it on. You can decorate the top with additional strawberries if desired.

-Your pie is now ready to enjoy! Store in the fridge if you have any pieces left! Enjoy!

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Strawberry White Chocolate Cream Pie

Ingredients:

Crust recipe for a single crust pie

Strawberry Layer:

3 cups strawberries, sliced (I used frozen that I allowed to thaw overnight in the fridge)

1/4 cup sugar

2 Tablespoons tapioca granules

2 Tablespoons lime juice

1 teaspoon pure vanilla extract

1/4 teaspoon salt

White Chocolate Cream Layer:

1/2 cup sugar

2 Tablespoons flour

1 Tablespoon plue 1 teaspoon arrowroot powder (or cornstarch)

2 large eggs 1/2 teaspoon salt

2 cups whole milk

2 Tablespoons butter

4 oz. white chocolate bar, chopped

Whipped Cream:

1 cup heavy whipping cream

1 Tablespoon powdered sugar

1 teaspoon pure vanilla extract

Directions:

Crust:

-Preheat the oven to 375 F.

-While the oven is preheating prepare the pie crust by rolling it out and placing it in a pie pan cutting off any excess and crimping the sides. Use a fork to poke a few holes in the crust and weigh the crust down with pie weights or you can cover the crust with parchment paper and pour in dried beans as a weight.

-Bake the crust with the weights for 20 minutes.

-Remove the weights and bake the crust for an additional 15-20 minutes or until the crust is lightly golden brown on edges.

-Allow the crust to cool while you prepare the strawberry filling.

Strawberry Lime Layer:

-Mix all the ingredients for the strawberry layer together into a medium size saucepan. Place over medium heat and bring to a gentle boil making sure to stir the whole time.

-Allow to gently boil for 5 minutes to thicken making sure to continue stirring the entire time.

-Remove from the heat and allow to cool for about 5 minutes.

-Pour into cooled crust and set in fridge to cool.

White Chocolate Pastry Cream:

-In a medium sized bowl, beat together the sugar, flour, arrowroot powder (or cornstarch), eggs and salt. Set aside.

-Place the 2 cups of milk into a medium sized saucepan and bring milk to a boil.

-Pour the boiling milk into the bowl with the egg mixture and mix well to combine making sure it is smooth and completely combined. Immediately pour the mixture back into the saucepan and place over medium heat.

-Allow the pastry cream to come to a boil making sure to stir constantly! You don’t want to walk away at all as this can make the cream lumpy or scorch. Cook for 3-5 minutes or until the pastry cream has thickened and you bubbles from boiling in the middle of the cream. Immediately remove from heat and whisk in butter and white chocolate chunks, stirring until they are completely melted and mixed into the cream.

-Retrieve the pie from the fridge and gently pour the cream filling over the strawberry making sure to pour it all around rather than pouring it all into one spot. Smooth the cream and cover the pie with plastic wrap. Place in the fridge until completely cool; 3-4 hours or overnight.

Finishing:

-Once the pie has cooled, prepare the whipped cream by placing all three ingredients in a mixer bowl and whipping until stiff peaks form.

-Remove the pie from the fridge and top with the whipped cream either piping it on decoratively or just spreading it on. You can decorate the top with additional strawberries if desired.

-Your pie is now ready to enjoy! Store in the fridge if you have any pieces left! Enjoy!

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