Provided by Ruth Cousineau
Categories Milk/Cream Food Processor Dessert Bake Fourth of July Kid-Friendly Strawberry Lemon Summer Chill Gourmet Kidney Friendly Peanut Free Tree Nut Free Soy Free Small Plates
Yield Makes 8 servings
Number Of Ingredients 11
Steps:
- Make crust:
- Preheat oven to 350°F with rack in middle.
- Pulse cookies in a food processor to fine crumbs, then pulse in sugar and butter until combined. Press crumb mixture evenly onto bottom and up side of a 9-inch pie plate. Bake until golden, about 15 minutes. Transfer to a rack to cool.
- Prepare filling and assemble pie:
- Select 20 large strawberries as close to same size as possible and set aside. Cut remaining berries into 1/4-inch dice and toss with sugar and lemon juice. Let stand, stirring occasionally, 30 minutes. Drain berries in a sieve set into a large glass measuring cup. Add enough water to measure 2 cups. Transfer liquid to a medium saucepan and reserve berries.
- Sprinkle gelatin over strawberry liquid and let soften 1 minute. Bring to a bare simmer, stirring until gelatin has dissolved. Add diced berries, then transfer to a metal bowl set into an ice bath and stir frequently until mixture begins to mound, 20 to 30 minutes.
- Spoon 1/2 cup filling into pie crust and arrange reserved whole berries, stem ends down, on filling. Spoon remaining filling over and between berries. Chill pie until filling is set, at least 4 hours.
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