So when I saw fabulous, huge, red strawberries at the store, I became greedy and nabbed two quarts of them, determined to bake something with strawberries. I happened to be looking through my mom's ancient (well, vintage anyway) Farm Journal's Complete Pie Cookbook, famous in my family because it was there that I found a Popcorn Ice Cream Pie. Can you imagine how that sounded to me as a twelve-year-old? I had to make it, much to everyone's amusement. I think I also made a tuna fish pie from a recipe in that cookbook. When they called it "complete," they meant it!
I really had a tart in mind for my precious strawberries, but discovered an interesting strawberry pie recipe that used mashed strawberries in a glaze. That sounded great. I switched it up a little bit and made it into more of a tart using graham crackers for a crust. It's worth noting that this could be a no-bake tart or pie. I baked
|Mash the strawberries!|
Highly recommended for children. They'll beg you to make this recipe. I didn't even think it needed the whipped cream . . .
Strawberry Glacé Pie
1 9-inch springform pan or pie plate
1 potato masher
1 packet (9 full crackers) honey graham crackers
3 tablespoons vegetable oil + extra
3 tablespoons maple syrup
1 1/2 to 2 quarts fresh strawberries
1 cup sugar
3 tablespoons cornstarch
1/2 cup water
1 tablespoon butter
3 ounces Neufchâtel cheese
1 tablespoon milk (fat-free or 2% is fine)
1 cup heavy (whipping) cream
2 tablespoons confectioners sugar
1/2 teaspoon vanilla
If baking base, preheat oven to 350.
Lightly oil pan. Remove Neufchâtel cheese from fridge to bring to room temperature.
Crush graham crackers. Place in food processor with 3 tablespoons oil and maple syrup. Pulse until fine. Press into pan.
If *not* baking crust, place in refrigerator overnight. If baking, bake in oven for 10 minutes, then cool.
Wash and hull strawberries. In a small bowl, mash enough strawberries with a potato masher to fill one cup.
Mix the cornstarch and sugar in a pot and add the water. When combined, stir in the mashed strawberries. Over medium heat, bring to a boil, stirring constantly. Reduce heat to a simmer, continue to stir, and cook for two minutes. Remove from heat and stir in the butter. Cool.
Combine the softened Neufchâtel cheese with the milk. Spread on the bottom of the cooled crust.
Place whole strawberries around the edge of the pan. Slice additional strawberries and lay the slices in the middle overlapping them slightly. (Share leftover slices with dog.)
Pour the cooled cooked mixture over the strawberries, taking care to cover all the strawberries. Refrigerate until set (at least two hours or overnight).
Beat heavy cream, adding powdered sugar when the cream begins to take shape.
Serve with whipped cream and garnish with remaining strawberries.
|Before glacé is added.|