Recipe

Strawberry Ginger Cream Pie Recipe

	Crystalwaters / All my dishes 1 year, 2 months ago A beautiful dessert, very summery, that will win rave reviews. You might get a few more servings if you slice it small, but just try it! Takes a little extra effort but worth every minute. Prep:60m Cook:120m Servings:6	Crystalwate
	strawberry gingersnap candiedginger beautiful

Does this look good? Yeah! / Nope

Recent Gawkers

grandmac

Ingredients

Crust:

8 oz gingersnap cookies, crushed into crumbs (about 2 cups total)

1/3 cup unsalted butter, melted

Filling:

4 cups fresh strawberries, hulled

1 envelope unflavoured gelatin

1/3 cup white rum or water (rum is best of course)

2 eggs

1/2 cup sugar

2 Tbsp all-purpose flour

1 1/2 cups milk, heated but not scalded

1 tsp pure vanilla extract

1 cup whipping cream

1/3 cup minced candied ginger

Garnish:

1/2 cup strawberry or raspberry jam or jelly, heated gently and strained

Sprigs of fresh mint

Directions

Combien cookie crumbs with melted butter; pat onto bottom and sides of a 9" pie dish. Bake at 350F for 10 minutes; cool.

Sprinkle gelatin over rum in a saucepan. Soften for 5 minutes then heat gently to dissolve thoroughly.

Beat eggs with sugar in a bowl set over a pot of simmering water. Beat in flour; slowly whisk in hot milk. Continue cooking until thickened. Beat in gelatin mixture and vanilla; remove and cool over an ice-water bath until cooled but not yet set.

Slice about 1/3 of the berries and place in the cooled pie shell. Halve remaining berries and reserve for the top.

Whip cream until light and fold into gelatin base along with candied ginger. Spoon over the berries in the pie shell and refrigerate for 1 hour.

Arrange reserved berries over top of pie and brush with jam. Decorate with mint sprigs.

Chill another 2 hours, then serve.

Not quite what you're looking for? See more Dessert / Pies And Tarts

Or see more just like this