Frozen Strawberry Pie
Photo by: Lynne Harty
This is my attempt at recreating a pie from my youth. When I was around 10 years old, my good friend Erica and her older sister made a yogurt and fresh strawberry frozen pie that was the very definition of spring. My version includes the addition of heavy cream and cradles the entire ethereal concoction in a graham-cracker crust.
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Variation: This pie can also be made during the summer months, replacing the strawberries with an equal quantity of blackberries or raspberries.
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ingredients: Add all to shopping list
Filling:
2 cups whole-milk vanilla yogurt
3 Tbsp honey
2 cups strawberries, hulled and sliced
1 cup heavy cream
1 tsp vanilla extract
Crust:
9-inch graham cracker crust
Garnish:
1/2 cup strawberries, hulled and thinly sliced (optional)
2 cups whole-milk vanilla yogurt
3 Tbsp honey
2 cups strawberries, hulled and sliced
1 cup heavy cream
1 tsp vanilla extract
Crust:
9-inch graham cracker crust
Garnish:
1/2 cup strawberries, hulled and thinly sliced (optional)
At a glance:
Servings: Makes one 9-inch pie
Active Time: 20 min
Total Time: 4 hr 20 min (includes chilling time)
Key Tags:
directions:
Prepare Filling:
1. Combine yogurt and honey in a large bowl. Stir in 2 cups strawberries.
2. In a medium-size bowl, using a mixer or a whisk, beat cream and vanilla until billowy peaks form.
3. Fold whipped cream into strawberry mixture.
Assemble Pie:
1. Pour filling mixture into crust. If desired, arrange sliced strawberries in a circle around outer edge of pie.
2. Freeze at least 4 hours before serving.
KITCHEN COUNTER:
Excerpted from A Year of Pies: A Seasonal Tour of Home Baked Pies by Ashley English. Copyright © 2012 by Ashley English. Excerpted with permission from Lark Crafts, an imprint of Sterling Publishing Co., Inc.
