2014-09-28 Strawberry Cream Pie

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


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


For the crust

  1. Sieve together the rice flour and cornmeal.
  2. Add the sugar and butter and mix through with your fingers until it looks like coarse breadcrumbs.
  3. Mix the eggs and water together and then add to flour mixture.
  4. Carefully mix through until all liquid is incorporated.
  5. Knead on a floured surface until the dough is smooth, place in clingwrap and chill for 30 minutes.
  6. Pre-heat oven to 190C.
  7. Roll out the dough (make sure it is as thin as possible) and place into prepared tins.
  8. Bake for approximately 15 mins or until a golden brown colour appears.
  9. Remove from oven and cool on wire rack until ready to be used.

For the filling

  1. Place the cream cheese in a mixer and beat until smooth.
  2. Add the powdered sugar and mix until fully combined.
  3. Fold in the Cool Whip (can be substituted with 300g whipped cream).
  4. Rinse and drain the strawberries thoroughly. Dice into small pieces and fold through cream mixture.
  5. Pour into cooled pie crust and store in refrigerator until ready to eat.