Strawberry Lemonade Pie #PiDay

Strawberry Lemonade Pie layers luscious lemon curd over ripe, juicy strawberries in gel. Add a splash of whipped cream and more strawberries!
Strawberry Lemonade Pie
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!
Strawberry Lemonade Pie
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!
pi day 2018
Strawberry Lemonade Pie

Strawberry Lemonade Pie

Yield: 6 to 8 servings

Serving Size: 1 slice

Ingredients

  • 1 9-inch pie crust, baked
  • strawberry layer
  • 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
  • lemon layer
  • 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

    strawberry layer
  • 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.
  • lemon layer
  • 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.
  • Top with whipped cream and strawberries if desired.
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Strawberry Lemonade Pie

Pi Day Pie Recipes

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