Introduction
This Fluffy Pink Strawberry Cream Pie is a delightful blend of a buttery, flaky pie crust and a smooth, airy strawberry cream filling. It’s the perfect balance of sweetness and tartness, making it a refreshing dessert for warm days, special occasions, or anytime you crave a fruity, creamy treat.
The crust provides a firm base, while the filling is light and mousse-like, made with fresh strawberries, whipped cream, and a touch of sweetness.
-Why You’ll Love This Recipe
Flaky Homemade Crust: A buttery and crisp base that complements the creamy filling.
Light and Airy Texture: The whipped cream gives the filling a soft, cloud-like consistency.
Fresh Strawberry Flavor: Made with real strawberries for a naturally sweet and slightly tangy taste.
Visually Stunning: The soft pink hue makes this pie a showstopper.
-Ingredients
For the Pie Crust
1 1/2 cups all-purpose flour
1/2 cup unsalted butter, chilled and cubed
1/4 cup ice water
1 tablespoon granulated sugar
1/4 teaspoon salt
For the Strawberry Cream Filling
2 cups fresh strawberries, hulled and chopped
1/2 cup granulated sugar
1 tablespoon lemon juice
1 teaspoon vanilla extract
1 tablespoon unflavored gelatin
1/4 cup cold water
1 1/2 cups heavy whipping cream
1/4 cup powdered sugar
For Garnish (Optional)
Fresh strawberry slices
Whipped cream
White chocolate shavings
-Step-by-Step Instructions
Step 1: Prepare the Pie Crust
1. In a mixing bowl, combine flour, sugar, and salt.
2. Add the chilled, cubed butter and use a pastry cutter or your fingers to blend until the mixture resembles coarse crumbs.
3. Gradually add ice water, one tablespoon at a time, stirring until the dough comes together.
4. Form the dough into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
5. Preheat the oven to 375°F (190°C).
6. Roll out the chilled dough on a lightly floured surface into a circle about 12 inches in diameter.
7. Transfer the dough to a 9-inch pie pan, trim excess, and crimp the edges.
8. Prick the bottom with a fork, line with parchment paper, and add pie weights or dried beans.
9. Bake for 15 minutes, remove the weights, and bake for another 10 minutes until golden brown.
10. Allow the crust to cool completely.
-Step 2: Make the Strawberry Puree
1. In a saucepan over medium heat, combine the chopped strawberries, granulated sugar, and lemon juice.
2. Cook for 5–7 minutes, stirring occasionally, until the strawberries break down and become soft.
3. Remove from heat and blend until smooth.
4. Strain through a fine-mesh sieve to remove seeds, then let the puree cool.
-Step 3: Prepare the Gelatin Mixture
1. In a small bowl, sprinkle the unflavored gelatin over cold water and let it sit for 5 minutes to bloom.
2. Warm the strawberry puree slightly and stir in the gelatin until fully dissolved.
3. Let the mixture cool to room temperature.
-Step 4: Whip the Cream
1. In a chilled mixing bowl, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form.
2. Gently fold the cooled strawberry mixture into the whipped cream, being careful not to deflate it.
-Step 5: Assemble the Pie
1. Pour the strawberry cream filling into the cooled pie crust.
2. Smooth the top with a spatula and refrigerate for at least 4 hours, or until set.
-Step 6: Garnish and Serve
1. Once the pie has set, top with fresh strawberry slices, whipped cream, or white chocolate shavings.
2. Slice and serve chilled.
-Tips for Success
Chill the Dough: Refrigerating the pie crust dough before rolling helps prevent shrinkage.
Use Fresh Strawberries: Fresh berries provide the best flavor and color. Frozen strawberries can be used but should be drained well.
Gentle Folding: When combining the whipped cream and strawberry mixture, fold gently to maintain the airy texture.
Chill Thoroughly: Allow enough time for the filling to set properly in the refrigerator.
-Variations
Strawberry Shortcake Pie: Add a layer of crushed shortbread cookies on the crust before adding the filling.
Chocolate Strawberry Pie: Drizzle melted chocolate over the crust before adding the filling.
Berry Medley Pie: Replace some of the strawberries with raspberries or blueberries for a mixed berry flavor.
Lighter Version: Use Greek yogurt instead of some of the heavy cream for a tangy twist.
-Serving Suggestions
Serve with a side of vanilla ice cream or a drizzle of strawberry sauce.
Enjoy with a cup of iced tea or lemonade for a refreshing combination.
Pair with a glass of sparkling wine for an elegant dessert option.
-Storage and Shelf Life
Refrigerator: Store in an airtight container for up to 3 days.
Freezer: Freeze without toppings for up to 1 month. Thaw in the refrigerator before serving.
-Nutritional Information (Per Slice)
Calories: ~280 kcal
Protein: 3g
Carbohydrates: 35g
Fat: 15g
-The Story Behind This Recipe
Strawberry cream pie has its roots in classic fruit and custard pies, popularized in American and European baking traditions. Inspired by the love for strawberries and cream, this version blends the smoothness of whipped cream with fresh fruit puree, creating a dessert that is both rich and refreshing.
This pie is a fantastic option for celebrations, tea parties, or any time you want to impress with a light yet indulgent dessert.
-Conclusion
This Fluffy Pink Strawberry Cream Pie is a stunning and delicious dessert that combines fresh fruit flavor with a rich and creamy filling. It’s simple to make yet elegant enough to serve at any special occasion. With its light texture, vibrant color, and irresistible taste, this pie is sure to become a favorite in your collection.
Whether you follow the recipe exactly or add your own creative spin, this strawberry cream pie will bring joy to anyone who takes a bite. Enjoy baking and sharing this delightful treat!