- 5 hours
- 30 minutes
Nothing speaks of the arrival of summer as much as strawberries. This delicate, short-blossoming berry (it is technically not a fruit or a true berry, but an aggregate accessory the seeds on the outside of the strawberry are the actual fruits) is typically only available for a few months in the beginning of summer although, imports from Chile and Argentina make the berries available year-round. However, because the aroma and flavor of strawberries diminish immediately after harvesting, imported strawberries rarely match the flavor of local, in-season berries. If strawberries are currently not in-season where you live, you might want to consider using frozen strawberries, which were flash-frozen while in-season.The tart flavor of strawberries is matched well with the sweet and mildly sour flavor of the filling of the recipe below. This pie which exploits the classic combination of strawberries and cream offers a balanced flavor profile in a dessert that is easy to make and is kids-friendly.
- Preheat oven to 350 degrees. Pan the pie crust per the pie crust recipe. Prepare the crust for blind baking by lining the interior of the pie crust with a crumbled but clean piece of parchment. Fill the parchment-line crust with beans or pie weights and bake for 30 minutes or until the crust is golden brown. Allow the crust to cool and remove the beans/weights and the parchment.
- In a mixing bowl, cream the cream cheese until smooth. Add the confectionerâs sugar, vanilla, lemon zest and salt and mix until combined; set aside.
- In a second bowl, whip the egg whites and ¼ cup of white sugar until stiff peaks. Stir in one-third of the whites into the cream cheese mixture to lighten it. Fold in the rest of the whites carefully to avoid deflation. Fill the pie shell with the mixture and allow to set in the refrigerator for four hours.
- Meanwhile, mix the strawberries with the remaining sugar and place in a strainer set over a bowl. Allow to macerate and drain for one hour.
- Mix the macerated berries with the raspberry jam. Top the pie with the berries and serve.