This pie has a luscious top layer of fresh strawberries resting in a bed of cooked strawberries thickened with sugar and cornstarch, all of which is hiding a white chocolate, sour cream, cream cheese bottom layer.
Crust: Basic flaky for this one. I used the single 9 inch recipe, but I think I'll use the larger one in the future, even for single-crusters. I must be rolling my crust out thicker or something, but I barely had enough to cover the pie plate. Granted, I do like me a generous layer of crust, so that works.
Filling: When making the cream cheese layer, Rose says to melt the white chocolate and then let it cool completely, but when I did this, it solidified again and was a tad clumpy. I managed to mostly beat the chocolate into submission while mixing it with the sour cream and cream cheese, but it was still a little bumpy. Next time, I think I'll just stir it a while, until it cools enough to not melt the creamies its mixed with.
Rose also says to put the fresh strawberries for the top layer on whole, with tips pointing up. I found that this left quite a few gaps, especially given the variegated sizes of said berries. After a crisis of conscience, I chose to slice the berries in half and arrange them, adding more strawbs than called for, but nicely filling out the shell and covering the underlayers from prying eyes, the better to surprise with its deliciousness.
Verdict: A fabulous keeper- take it to a party or drop it off at the local fire station and you will be remembered.
No comments:
Post a Comment