White Chocolate and
Strawberry Cream Pie
While visiting on February with my wife's parents in Florida, we were treated to the abundance of strawberries available at that time of the year. We found big, beautiful, almost picture-perfect strawberries for 99 cents a quart. Back home in Anchorage, Alaska, lesser quality berries cost $3.49 a pint. Our own strawberry patch in mid-February is buried under three feet of snow and we wont expect any strawberries for another 4 to 6 months.
So many luscious berries at such marvelously low prices brought a gleam to my wife's and my eyes. What, we wondered, were we going to do with all of those beautiful berries? Our luggage was already filled with seemingly a score of MasonŽ jars that had been mailed from Alaska to Florida with the raspberry and strawberry bounty of our own garden back home. Her parents had saved all of the MasonŽ jars an we now had to take them all back to Alaska with us.
With a cornucopia of berries as near as the store, not to mention what could be had at the Strawberry Festival in nearby Plant City, it didn't take long for us to figure it was certainly easier and less costly to fill up those jars with strawberry jam in Florida instead of having to carry them all the way home. In a small frenzy of activity, we made several batches of strawberry jam and ended up with 15 pints or preserves. That only left 3 small bottles to cart back to Alaska.
Naturally, we brought extra strawberries for more immediate consumption. One thing that we intended to make was a strawberry pie. A few days earlier we had made a banana cream pie using Jell-OŽ banana cream pudding. In a flash of inspiration, we decided to make a similar pie but with strawberries. However, hunt as we might, there wasn't a strawberry pudding to be found. It would seem that they do not make a strawberry flavor pudding. I can't imagine why not. Oh, well! So much for flashes of inspiration.
We did notice, though, that there was an often overlooked flavor, white chocolate, that was available. Fruits dipped in white or dark chocolate are wonderful confections. Fruit and chocolate flavors seem to go effortlessly together. So, we tried it and it was a wonderful taste treat that we deemed a "keeper." That means the recipe will become a permanent part of our personal recipe book. I hope that you enjoy this taste-treat as much as we did. Enjoy!
|Preparation: 45 minutes||Life Experience Recipe|
|Serves 6 to 8|
Crust (1 crust, 9-inch)
Pre-made and pastry mix crusts are easy and convenient to use and make. You will need to prepare a single crust recipe. Personally, we like the crust that we get when we use the recipe from Betty Crocker's Best of Baking (below). We have found that if the temperature is much over 70°F., it is best to refrigerate the shortening for an hour or so before using it and to cool the dough, wrapped in waxed paper, for awhile in the refrigerator before rolling.
You will need to prepare the strawberries about four or more hours in advance (the day before is better) and prepare the pudding when called for in the recipe.
The basic pie as presented above is very tasty. A bite through the pie provides a mixture of tastes and textures that contrast as well as accent each other. The smooth texture and mild taste of the pudding contrast with the taste and texture of the dark chocolate. The chocolate flavors mix excellently with the sweet and yet tart crispness of the strawberries.
If more strawberry taste is wanted, the liquid drained from the marinated strawberries can be simmered with a bit of corn starch to thicken and then cooled; or a commercial strawberry glaze can be drizzled over the top layer of strawberries before the whipped cream is applied.
We hope that you enjoy this luscious multi-flavored pie as much as we do.
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