This pie is based on the German recipe for strawberry Bavarian cream, made with gelatin and heavy cream, but the history of Bavarian cream dates back to the French in the early 1800s.
1 package (10 ounces) frozen strawberries, thawed*
2 egg whites
1 cup sugar
½ teaspoon almond extract
¼ teaspoon salt
1 cup heavy whipping cream
1 graham cracker crust, recipe follows
In a large mixer bowl, beat strawberries, egg whites, sugar, almond extract, and salt at medium speed until very thick, and doubled in volume. This process will take 10-15 minutes. Set aside. In chilled small mixer bowl, and cold, clean beaters beat whipped cream until stiff peaks form. Fold cream into strawberry mixture until blended well. Pour into piecrust and freeze. This pie will be tall, just keep piling the filling and forming into a mound.
This dessert may be served frozen, or thaw for half an hour before serving. Just before serving, garnish top with dollops of fresh whipped cream and colorful strawberry fans or flowers.
To make strawberry fans, leave greenery on tops of several strawberries after washing. Cut strawberry in several slices from bottom tip up toward stem end, but do not cut all the way through. Place several slices through each berry, then gently spread apart into a fan.
To make strawberry flowers, leave stem ends intact. From the tip end, make four vertical cuts down the sides of the berry, then slip the knife between the cuts and the center of the berry to pull back thin “petals” of berry. You should have four “petal” when done.
If the greenery on the stem ends isn't very "pretty" you can substitute fresh, bright green mint to appear as "leaves" to the strawberry.
During season, fresh strawberries can be used - just use equal amounts of fresh berries in place of the frozen.
Graham Cracker Pie Crust
Crush approximately 30 graham cracker squares to make two cups of crumbs. A neat and easy way to do this is to dump the crackers into a zippered plastic bag, and zip partially closed to allow air to escape. Use a rolling pin to beat the crackers to a fine mixture.
Mix crumbs with ¼ cup granulated sugar. Melt one stick of butter or margarine in the microwave or on the stovetop and pour over cracker crumbs. Mix well with hands or spoon and pat into bottom and sides of pie pan. You can use the piecrust as is for a chewy crust, or bake for 5 minutes in 375-degree oven for a crunchy crust.
Tracy Ruckman - Tracy Ruckman is a freelance writer and non-traditional student, with a passion for learning, exploring, and asking tough questions.
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