Strawberry Cream Pie
Recipe - Northside
Strawberry Cream Pie
Prep Time60 Minutes
Servings6
Cook Time360 Minutes
Ingredients
8 tablespoons butter melted, more as needed
2 cups Honey Maid graham cracker crumbs, more as needed
3/4 cup sugar plus 2 tablespoons sugar, divided
1/4 teaspoon kosher salt
32 oz strawberries, divided
1 tablespoon lemon juice
1/2 cup Kemps whole milk
1 (1/4 oz) packet unflavored gelatin
1 cup Kemps heavy whipping cream
1 teaspoon vanilla extract
Directions
- In a bowl, mix the graham cracker crumbs, melted butter, sugar, and salt. The mixture should be damp, like wet sand, and will hold together when squeezed. If it is too dry, add more melted butter, a tablespoon at a time. If it’s too wet, add more graham cracker crumbs, a tablespoon at a time.
- Pour crumb mixture into a 9-inch pie plate; press onto bottom and up sides of plate. Refrigerate until ready to use. The crumb crust can be baked in a 350ºF preheated oven for 10 minutes for a more toasted flavor, or this step can be skipped. Place the pie crust in the freezer to firm up.
- In a blender, purée 3 cups (or 16 ounces) of the strawberries and the lemon juice together until smooth.
- Add the milk to a medium bowl and sprinkle the gelatin. Stir, then let sit to allow the gelatin to hydrate.
- Meanwhile, in a medium saucepan, whisk together the cream, sugar, and salt. Heat the mixture over medium heat, stirring often, until it is steaming and just shy of boiling, about 180ºF.
- Add in the bloomed gelatin mixture while whisking constantly. Whisk until the gelatin is dissolved and remove the pan from the heat. Add in the strawberry puree and vanilla extract. Using an immersion blender, blend the mixture for 30 seconds. Stir in the vanilla. Let the mixture cool at room temperature for about 30 minutes.
- When the mixture has cooled and thickened slightly, remove the pie shell from the freezer. Slowly pour the filling into the crust. Gently knock the pie plate on the counter to encourage any air bubbles to rise to the surface. Transfer the pie to the refrigerator to chill for at least 6 hours or overnight. Slice and serve cold with optional homemade whipped cream and remaining strawberries for garnish!
60 minutes
Prep Time
360 minutes
Cook Time
6
Servings
Shop Ingredients
Makes 6 servings
Essential Everyday Butter, Sweet Cream, Salted, 4 Each
$5.29$1.32 each
HONEY MAID Honey Graham Crackers, 14.4 Ounce
$5.29$0.37/oz
Essential Everyday Sugar, Granulated, Pure, 4 Pound
$3.59 was $3.69$0.90/lb
Essential Everyday Kosher Salt, Coarse, 48 Ounce
$5.19$0.11/oz
Produce Lemon, 1 Each
$0.88 was $0.99
Cub Milk, Whole, 0.5 Gallon
Buy 2 Family Size Oreos, get $1 off Milk
$2.29$4.58/gal
Knox Original Unflavored Gelatin, 4 Each
$3.29$0.82 each
Essential Everyday Whipping Cream, Heavy, 36% Milkfat, 1 Pint
Buy 2 Family Size Oreos, get $1 off Milk
$3.69$3.69/pt
Watkins Baking Vanilla, Original Gourmet, 2 Fluid ounce
$8.79$4.40/fl oz
Directions
- In a bowl, mix the graham cracker crumbs, melted butter, sugar, and salt. The mixture should be damp, like wet sand, and will hold together when squeezed. If it is too dry, add more melted butter, a tablespoon at a time. If it’s too wet, add more graham cracker crumbs, a tablespoon at a time.
- Pour crumb mixture into a 9-inch pie plate; press onto bottom and up sides of plate. Refrigerate until ready to use. The crumb crust can be baked in a 350ºF preheated oven for 10 minutes for a more toasted flavor, or this step can be skipped. Place the pie crust in the freezer to firm up.
- In a blender, purée 3 cups (or 16 ounces) of the strawberries and the lemon juice together until smooth.
- Add the milk to a medium bowl and sprinkle the gelatin. Stir, then let sit to allow the gelatin to hydrate.
- Meanwhile, in a medium saucepan, whisk together the cream, sugar, and salt. Heat the mixture over medium heat, stirring often, until it is steaming and just shy of boiling, about 180ºF.
- Add in the bloomed gelatin mixture while whisking constantly. Whisk until the gelatin is dissolved and remove the pan from the heat. Add in the strawberry puree and vanilla extract. Using an immersion blender, blend the mixture for 30 seconds. Stir in the vanilla. Let the mixture cool at room temperature for about 30 minutes.
- When the mixture has cooled and thickened slightly, remove the pie shell from the freezer. Slowly pour the filling into the crust. Gently knock the pie plate on the counter to encourage any air bubbles to rise to the surface. Transfer the pie to the refrigerator to chill for at least 6 hours or overnight. Slice and serve cold with optional homemade whipped cream and remaining strawberries for garnish!