Coffee and Pie Chat: Fresh Strawberry Pie without Jell-o {from House of Nash Eats}

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 Fresh Strawberry Pie without Jell-o {living outside the stacks}

This week’s pie is the Fresh Strawberry Pie without Jell-o from Amy at House of Nash Eats. I’ve checked out some of her other recipes and her Blueberry Custard Pie looks amazing. But that Pumpkin Chiffon Pie? It’ll be making an appearance at Thanksgiving {The Hubs LOVES pumpkin pie}.

ABOUT COFFEE AND PIE CHAT

Coffee and Pie Chat was born of my desire for pie. I follow Kristin on Instagram, where she posts pictures of the most delicious looking pies. So I contacted her and asked if she’d be interested in baking and posting seasonal pies with me and sharing them on our blogs. So this is a teaching for her and a learning for me.

THE PIE RECIPE

INGREDIENTS

  • 1 pie crust, blindbaked*
  • 8 cups fresh strawberries, washed and hulled
  • 3/4 cup sugar
  • 3 tablespoons cornstarch
  • 1/2 cup water
  • 1 cup heavy whipping cream**
  • 2 tablespoons powdered sugar**
  • 1/2 teaspoon vanilla**

INSTRUCTIONS

  1. Puree 1 cup of the strawberries in a food processor or by mashing thoroughly with a fork.
  2. In a medium saucepan, whisk together the sugar and cornstarch, then add the water and strawberry puree.  Bring to a boil over medium heat, stirring constantly.  Cook for 3 more minutes, until the strawberry mixture turns thick and translucent. Set aside and let cool to room temperature.
  3. Blind bake the pie crust by rolling out the pie crust and placing it into a pie plate, trimming any excess and crimping the edges.  Line the pie shell with a double layer of aluminum foil, covering the edges to prevent burning.  Fill the shell with pie weights and bake at 375 degrees for 25 to 30 minutes until the pie dough looks dry and light in color.  Then remove the pie weights and the foil and continue to bake until the crust is a deep golden brown, about 10 to 12 minutes longer.  Remove from oven and cool completely, about 1 hour, before filling.
  4. Meanwhile, cut any larger strawberries in halves or even fourths and place in a large bowl.  Add the glaze and gently fold with a spatula until the berries are evenly coated.  Fill the cooled pie crust with the strawberry pie filling, piling them into a mound and turning any cut sides to face down.  If you want a “prettier” pie, you can arrange the strawberries in the pie shell first, then spoon the glaze over the top.***  Chill for 2 hours until set.
  5. Prepare the whipped cream by beating the cream, powdered sugar, and vanilla with an electric mixer until smooth, thick, and nearly doubled in volume, forming soft peaks.  Serve the pie with the fresh whipped cream within 5 hours of chilling for the best results.

*I didn’t blindbake my crust. I used a ready-made crust because this weekend has been so very busy. The Hubs and I went to Georgia to pick our daughter up from college. She’ll be living with us while she finishes her last course before graduation.

**I didn’t make the whipped cream because the same reason as above and I’m lazy.

***I dumped the strawberries into the baked crust and poured the glaze on it. Now I kinda wish that I’d mixed the strawberries in a bowl with the glaze and then poured them into the bowl. I just think it may have been prettier, I don’t know…

TIPS

 Fresh Strawberry Pie without Jell-o {living outside the stacks}

This pie is super easy to make and tastes delicious. Just make sure that you cook the glaze until it’s thick. I thought mine was thick enough but it wasn’t so, it didn’t really hold the pie together. But don’t think that stopped us from eating it. We just treated it more like a cobbler than a pie.

 Fresh Strawberry Pie without Jell-o {living outside the stacks}

I thought mine was thick enough but it wasn’t so, it didn’t really hold the pie together.

 Fresh Strawberry Pie without Jell-o {living outside the stacks}

But don’t think that stopped us from eating it.

 Fresh Strawberry Pie without Jell-o {living outside the stacks}

We just treated it more like a cobbler than a pie.

Funny story: my daughter and I didn’t realize that strawberries can be tart. We’ve always eaten them with sugar, so, yeah, we learned something new.

JOIN US

We’d love to have you join us! Simply check here or hop over to Chicken Librarian to see the recipe and then post pictures on your blog or your preferred social media site. Then grab a cup of coffee {or tea} and let’s chat! Oh, and use the hashtag #coffeeandpiechat

 

Happy Baking,

Daenel T {Living Outside the Stacks}

 

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