I love pies. The family love pies. When Grant and I drove along Route 66 a few years ago, our main objective was to find as many different varieties of pie possible. So, when it was Strawberry Cream Pie Day recently (September 28), I threw out all the stops! This recipe combines my short-crust pastry recipe (here), with a mixture I discovered while making worms in the mud (here) and used in a number of cream pie opportunities recently. But this was awesome, and deserved to have a recipe page all to itself!
Strawberry Cream Pie
Prep Time 20 minutes
Cook Time 15 minutes
Servings 8
Ingredients
For the crust
- 110 g rice flour
- 110 g cornmeal or polenta
- 70 g granulated sugar
- 110 g butter chilled and diced
- 1 eggs
- 1 tbs water
For the filling
- 125 g cream cheese
- 1 C powdered/icing sugar
- 1/2 container Cool Whip
- 1 punnet strawberries
Instructions
For the crust
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Sieve together the rice flour and cornmeal.
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Add the sugar and butter and mix through with your fingers until it looks like coarse breadcrumbs.
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Mix the eggs and water together and then add to flour mixture.
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Carefully mix through until all liquid is incorporated.
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Knead on a floured surface until the dough is smooth, place in clingwrap and chill for 30 minutes.
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Pre-heat oven to 190C.
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Roll out the dough (make sure it is as thin as possible) and place into prepared tins.
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Bake for approximately 15 mins or until a golden brown colour appears.
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Remove from oven and cool on wire rack until ready to be used.
For the filling
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Place the cream cheese in a mixer and beat until smooth.
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Add the powdered sugar and mix until fully combined.
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Fold in the Cool Whip (can be substituted with 300g whipped cream).
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Rinse and drain the strawberries thoroughly. Dice into small pieces and fold through cream mixture.
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Pour into cooled pie crust and store in refrigerator until ready to eat.
