Strawberry and Lemon Cream Pie with Gingersnap Crust
I've mentioned it before, but I'll say it again. I'm not a huge fan of graham cracker crusts on pies or anything else. They're fine, but just not my fave. So a while back I thought to do a crust with gingersnap cookies and loved it! I wanted to make a red pie of some kind for Greg for Valentine's Day but thanks to work and school I knew I wouldn't have time to make pie crust so this pie all came together thanks to time constraints and a red theme and my love for gingersnap crusts.
Crust:
36 crunchy gingersnap cookies
1 T sugar
7 T melted butter
Lemon Cream:
8 oz softened Neufchatel
Zest from 1 lemon
1 c icing sugar
1 1/2 c homemade whipped cream (just cream whipped, no sugar or vanilla added)
Strawberry Jam:
16 oz frozen strawberries
3/4 c sugar
1/4 c lemon juice
1/4 c water
3 T cornstarch
For the crust, add the cookies and sugar to the bowl of a food processor. Mix in the processor until you have fine crumbs. With the processor running, slowly drizzle in the melted butter. Keep mixing until you get the texture of wet sand. Press into a 9 inch pie plate and bake at 350 for 10-12 minutes. Remove from the oven and let cool completely before adding the lemon cream.
For the strawberry jam, add the strawberries and sugar to a pot and heat over medium heat. I didn't even thaw my berries, just put them in frozen and it worked fine. Stir frequently. When the berries start to soften, mash the berries and continue to cook until it comes to a boil. Meanwhile combine the water, lemon juice and cornstarch. Once the strawberries are boiling, add the cornstarch mixture. Let come to a boil and continue cooking, stirring constantly at this point. Let cook until the mixture thickens up like jam. Let cool for about 5 minutes and then add the pot to a bowl filled with ice so it cools down quickly.
While the crust and jam cool, you can make the lemon cream. In a bowl mix the Neufchatel and lemon zest together. Add the icing sugar and mix until well combined. Once it's mixed well, gently fold in the whipped cream.
When the gingersnap crust is cool, add the lemon cream. Smooth the cream and then carefully pour the strawberry jam on top of the cream and smooth. Let chill in the fridge for at least 4 hours before serving.
Crust:
36 crunchy gingersnap cookies
1 T sugar
7 T melted butter
Lemon Cream:
8 oz softened Neufchatel
Zest from 1 lemon
1 c icing sugar
1 1/2 c homemade whipped cream (just cream whipped, no sugar or vanilla added)
Strawberry Jam:
16 oz frozen strawberries
3/4 c sugar
1/4 c lemon juice
1/4 c water
3 T cornstarch
For the crust, add the cookies and sugar to the bowl of a food processor. Mix in the processor until you have fine crumbs. With the processor running, slowly drizzle in the melted butter. Keep mixing until you get the texture of wet sand. Press into a 9 inch pie plate and bake at 350 for 10-12 minutes. Remove from the oven and let cool completely before adding the lemon cream.
For the strawberry jam, add the strawberries and sugar to a pot and heat over medium heat. I didn't even thaw my berries, just put them in frozen and it worked fine. Stir frequently. When the berries start to soften, mash the berries and continue to cook until it comes to a boil. Meanwhile combine the water, lemon juice and cornstarch. Once the strawberries are boiling, add the cornstarch mixture. Let come to a boil and continue cooking, stirring constantly at this point. Let cook until the mixture thickens up like jam. Let cool for about 5 minutes and then add the pot to a bowl filled with ice so it cools down quickly.
While the crust and jam cool, you can make the lemon cream. In a bowl mix the Neufchatel and lemon zest together. Add the icing sugar and mix until well combined. Once it's mixed well, gently fold in the whipped cream.
When the gingersnap crust is cool, add the lemon cream. Smooth the cream and then carefully pour the strawberry jam on top of the cream and smooth. Let chill in the fridge for at least 4 hours before serving.
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