Flaky Strawberry Cream Pie

Flaky Strawberry Cream Pie IMAGE Image by: Flaky Strawberry Cream Pie IMAGE Author: Canadian Living

A phyllo crust takes the heavenly combination of strawberries and cream to the next level in this pie. Assemble the crust quickly, as the pastry sheets dry out easily.

  • Portion size 10 servings
  • Credits : Canadian Living Magazine: April 2015

Ingredients

Crust:
  • 6 sheets phyllo pastry thawed
  • 3 tablespoons butter melted
  • 2 teaspoons granulated sugar
Filling:
  • 454 g strawberries hulled and sliced (about 3 cups)
  • 1/2 cup strawberry jam
  • 1/4 cup each cornstarch and granulated sugar
  • 4 teaspoons lime juice
Whipped Cream:
  • 1 cup whipping cream 35%
  • 1/2 teaspoon vanilla

Method

Filling: In saucepan, cook strawberries, jam, cornstarch, sugar and lime juice over medium-low heat, stirring often, until thickened, syrupy and strawberries are beginning to break down, about 12 minutes. Strain through fine-mesh sieve into bowl, pressing gently on solids with back of spoon. Place plastic wrap directly on surface; refrigerate until chilled, about 4 hours. (Make-ahead: Refrigerate for up to 24 hours.)

Crust: While filling is chilling, place 1 sheet of the phyllo on work surface with long end facing you; keep remainder covered with damp towel (to prevent drying out). Brush phyllo lightly with some of the butter; sprinkle with one- quarter of the sugar. Top with 1 phyllo sheet; brush lightly with some of the butter. Cut stack into quarters to make 4 rectangles. Repeat with remaining phyllo to make 12 rectangles, keeping finished sheets covered with damp towel when not using.

Press 1 rectangle, butter side down, into 9-inch (23 cm) pie plate, leaving 1 short end hanging over edge by 3 inches (8 cm). Repeat with remaining rectangles, overlapping and going around entire rim. Lift overhanging phyllo over edge of pie plate, gathering and crumpling slightly to make ruffled edge. Brush crust with remaining butter; sprinkle with remaining sugar.

Bake on bottom rack of 350°F (180°C) oven until bottom and edge are deep golden brown, 20 to 25 minutes; if necessary, cover edge with foil to prevent overbrowning. Let cool completely.

Whipped Cream: In bowl, beat cream with vanilla until stiff peaks form.

Assembly:
Spoon filling into crust. Spoon whipped cream onto centre.

Nutritional facts per each of 10 servings: about

  • Fibre 1 g
  • Sodium 111 mg
  • Sugars 15 g
  • Protein 2 g
  • Calories 243.0
  • Total fat 13 g
  • Potassium 99 mg
  • Cholesterol 40 mg
  • Total carbohydrate 31 g

%RDI

  • Iron 5.0
  • Fibre 0.0
  • Folate 9.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 2.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 11.0
  • Vitamin C 25.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Flaky Strawberry Cream Pie

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