Strawberry Glace Pie Bakers Authority

Recipe by Louise A.

“This summer treat is showy, delectable, and only briefly heats up the kitchen. It has been a family (and friend) favorite since I developed it over 40 years ago, in our farming days when we raised a few acres of strawberries for pick-your-own.” – Louise A.

 

Serves 8  

Time: ½ hour for pie shell, plus chilling: ½ hour for filling prep and assembly, plus chilling

Ingredients:

1 deep dish pie shell, baked and cooled 

8 oz package cream cheese, softened

¼ cup sugar

Juice and zest of one lemon

2 quarts fresh strawberries, washed and hulled

¾ cup strawberry preserves or freezer jam

2 Tbs Instant clear jell 

One cup heavy whipping cream, with 2 Tbs more sugar

Instructions:

1) Blind bake a deep dish 9″ pie shell, lined with parchment paper and weighted with pie weights or beans, 375° for 20 minutes or until golden brown and cooked through. Allow to cool thoroughly.

2) Beat softened cream cheese with sugar and lemon zest and all but 2 Tbs of lemon juice. Spread evenly over the bottom of the baked pie shell.

3) Arrange strawberries tightly in concentric pattern, points up. Reserve 7-9 perfect berries as “toppers”. (but better hide them from the rest of the family, who may assume they’re “left over” thus fair game for snacks!)

4) Mix instant clear jell thoroughly with a tablespoon of sugar, then add the remaining lemon juice to prevent clumping. Stir into the strawberry jam, and spread a thin, even layer over the pie. Refrigerate 2- 4 hours.

5) Whip cream with 2 Tbs sugar until stiff peaks form. Spread evenly over pie, and decorate with remaining “topper” berries. I sometimes use a few leaves of fresh mint for color as decoration also.