IN YOUR FACE STRAWBERRY PIE
- Recipe By : DIANE MOTT DAVIDSON
- Serving Size : 24 Preparation Time :0:00
- Categories : Desserts
- Amount Measure Ingredient -- Preparation Method
- 1 cup filberts -- chopped
- 1/2 pound unsalted butter (2 sticks) -- melted
- 2 cups all-purpose flour
- 2 pounds fresh strawberries (trimmed and hulled)
- 2 cups sugar
- 2 tablespoons cornstarch
- 1 cup water
- 1 package cream cheese (8 oz,) -- softened
- 1 cup confectioner's sugar -- sifted twice
- 2 teaspoons vanilla extract
- 2 1/2 cups chilled heavy whipping cream
In a wide, deep frying pan, toast the filberts over medium low heat, stirring, until they emit a nutty scent and have turned a very light brown. Allow to cool on paper towels.
Prepare the oven to 350. Butter a 9x13 or 10 x 14 glass pan.
Mix the nuts, melted butter, and flour until thoroughly combined, then press this mixture evenly onto the bottom of the pan.
Bake the crust for 20 to 30 minutes or until the crust is set and has turned a very light brown. Set aside on a rack to cool completely before filling.
TOPPING (see note)
Mash the strawberries with a pototo masher until they are crushed. Measure them; you should have about 2 cups. Mix the sugar with the cornstarch. In a large saucepan, heat the strawberries, sugar mixture and water over medium heat, stirring until the sugar has dissolved. Stirring constantly with a wooden spoon or heat proof spatula, raise the heat to medium high or high and heat to boiling. Stirring constantly, boil the mixture for about one minute or until the mixture is very thick and begins to clear. (It will not clear completely) Remove from the heat and pour into a heatproof bowl. Allow to cool completely.
Beat the softened cream cheese with the confectioners sugar and vanilla until smooth. In a separate bowl, whip the cream until it holds soft peaks. (Do Not Overbeat) Fold the whipped cream thoroughly into the cream cheese mixture.
To assemble the pie, spread the filling over the cooled crust. Carefully spoon the cooled strawberry topping over the finning until it is completely covered.
Chill the pie thoroughly at least 4 hours, before serving. If you are chilling the pie overnight cover it with plastic wrap , which you remove just before cutting.
Note: For the topping, it is best to start with about 2 pounds of strawberries before trimming and hulling. You will end up with about 1 1/2 pounds of strawberries. Alson, you should prepare the topping before starting on the filling, because it needs to cool completely before being spread on the filling. Finally, this recipe makes about a cup more topping than you need for the pie. Leftover topping must be refrigerated and used within 2 or 3 days on vanilla ice cream or toasted buttered english muffins.