Strawberry Lemonade Pie layers luscious lemon curd over ripe, juicy strawberries in gel. Add a splash of whipped cream and more strawberries!
I admit pies are a challenge to make. Coming up with different takes on old favorites can be endless. Sort of like Pi itself. 😉
Orange Meringue and Blueberry Cream Meringue add a nice twist. Both turned out to be popular choices on the blog.
So for Pi(e)Day I combined two of my favorite pies. Mile High Strawberry Pie shares sweet strawberries in gel for the bottom layer. Lemon curd or Lemon Meringue pie brings that tart-sweet combo to the top layer.
Together you get a kind of strawberry lemonade flavor. One of my favorite fruit mixes.
I used homemade freezer jam for the gel base for this one. It is basically the same texture as boiled gel.
Next time I’ll make the from scratch version I put in the recipe. Yes there will be a next time. So good!
Thanks Coleen from The Red Headed Baker for hosting this event! Don’t forget to scroll down to the bottom and visit all the great pies listed for Pi(e) Day from Festive Foodies!
Ingredients
- 1 9-inch pie crust, baked
- 1 quart fresh strawberries, cleaned and halved
- Glaze
- 4 cups strawberries fresh or frozen, crushed and strained through a ricer and then through a fine sieve to make 1/2 cup juice
- 1 cup cherry juice or water
- 1/3 cup sugar
- 1 Tbsp. lemon juice
- 2 Tbsps. cornstarch, thinned with an equal amount of cherry juice or cold water
- 1/2 cup fresh squeezed Meyer lemon juice
- 1 teaspoon fine Meyer lemon zest
- 1/2 cup sugar
- 1 egg
- 1 egg yolk
- 5 tablespoons unsalted butter
Instructions
- Arrange strawberries to tightly line the bottom on the cooled, baked pie crust, tightly packed.
- Make the gel by bringing 1/2 cup strawberry juice, 1 cup water, lemon juice and sugar to a boil over medium heat, whisking constantly.
- Slowly add the cornstarch mixture, whisking constantly.
- Return to a boil and cook until thickened, about 1 minute.
- Allow to cool to room temperature before pouring over berries.
- Whisk together juice and sugar in a 2-quart saucepan. Whisk in zest and eggs.
- Cook over medium-low heat about 1 minute stirring constantly with a spatula. Scrape down sides often.
- Remove from heat. Stir in butter.
- Reduce heat to low and continue cooking, periodically removing from heat and stirring until curd begins to thicken and slight bubbles form.
- Pour finished curd in a bowl and cover the top with plastic wrap, pressing it against the curd so water doesn't form on top. Chill at least one hour.
- Spread chilled curd over strawberry layer. Chill.
Pi Day Pie Recipes
- Beef Stew Pot Pie with Homemade Puff Pastry Topping by Amy’s Cooking Adventures
- Brownie Mint Pie by Family Around The Table
- Chocolate Coconut Cream Pie by Strawberry Blondie Kitchen
- Chocolate Mint Pie by Karen’s Kitchen Stories
- Chocolate Peanut Butter Tart by The Redhead Baker
- Chocolate Velvet Pie with Meringue Crust by That Skinny Chick Can Bake
- Cinnamon Streusel Topped Carrot Pie by Cooking With Carlee
- Coconut Chess Pie by The Spiffy Cookie
- Crazy Easy No Bake Key Lime Pie by Jonesin’ For Taste
- Easy Buttermilk Pie Recipe by West Via Midwest
- Easy Lemon Pie by Corn, Beans, Pigs & Kids
- Lamb, Basmati Rice, and Grape Leaf Pi(e) by Culinary Adventures with Camilla
- Mini Lemon Meringue Pies by Cookaholic Wife
- Mixed Berry Mini Pies by Bear & Bug Eats
- Old Fashioned Coconut Cream Pie by Everyday Eileen
- Shamrock Shake Pie by Kate’s Recipe Box
- Smoked Salmon and Herb Pie by A Day in the Life on the Farm
- Strawberry Lemonade Pie by Cindy’s Recipes and Writings
- Strawberry Pie by Palatable Pastime
- Torta Pascualina (Spinach Ricotta Pie) by Caroline’s Cooking
- Upside Down Apple Pie by Jolene’s Recipe Journal
