Strawberry White Chocolate Cream Pie

 

 

Nebraska wildflower

“Rural Nebraska” …it conjures up images of fields of wildflowers…

white wildflowers

wildflowers

wildflower

…and never ending seas of corn…

When I am in Nebraska, I like to drive on the backroads because I never know what beautiful things I might see, if I just take the time to look…

wildflower

Beauty can be found just about anywhere, but when the sun begins to set and everything begins to have that beautiful coppery glow, I snap the last few photos and head for home…

Nebraska sunset

I had the good fortune to be able to return to my hometown in Nebraska a couple of weeks ago for the county fair. It was a wonderful time filled with family, friends, many memories and of course, fabulous food. Here is a recipe that always reminds me of our county fair…Strawberry White Chocolate Cream Pie.

Stawberry Pie

This pie has a luscious creamy white chocolate filling that rivals the taste of even the sweetest of  ripe strawberries…

Strawberry Pie

Strawberry White Chocolate Cream Pie

Prepare one 9-inch frozen deep dish pie crust according to the directions on the package. Let cool completely.

Into a medium-sized heavy saucepan, put:

      3 oz. cream cheese (or about a third of an 8 oz bar, reserve the rest)

      3/4 c  heavy whipping cream

Over medium high heat, begin melting the cream cheese into the cream. Stir continuously with a wooden spoon. When the cream starts to bubble, begin whisking the mixture together until it becomes thick and creamy. Reduce heat to low, then add:

      1 c  white baking chips

Using the whisk, slowly stir in the chips until they have melted and the mixture is smooth. Remove from heat. Measure out  a 1/2 cup of the mixture and pour over the baked pie crust. Put the crust into the freezer while you complete the next steps. Place the rest of the mixture into a bowl and place this in the freezer also to cool it down.  (Using a plastic or metal bowl is best because you are going to be going from one temperature extreme to the other. You don’t want to break your bowl…)

Meanwhile, put into a medium-sized bowl:

      1 cup  heavy whipping cream

Beat until peaks form. Set aside. Then place into a large mixing bowl:

      Cooled chocolate mixture

      The rest of the bar of cream cheese

Beat this until light and creamy. Fold in the whipped cream and carefully spread the mixture onto the pie crust. Wash and hull:

      Fresh strawberries ( about 2 pints)

And place on the cream cheese layer. ( If you place the larger strawberries in the center of the pie and put the smaller berries on the outside, your pie will appear more balanced and pleasing to the eye) Place in the refrigerator.

Strawberry Topping

This strawberry topping recipe is from an old cookbook my mom gave me when I was just a child. I have used this strawberry filling recipe ever since.  This will make more filling than you need for this pie, but refrigerate the leftovers and then reheat it slightly when you would like a little strawberry flavor on a dish of ice cream, cheesecake or even pancakes!

Just a couple of hints…after you have prepared the filling, let it cool down and thicken up a bit. If you pour it while it is still runny, it will want to ooze around the crust…you will get a nicer presentation if it is thicker. Also, if you spoon the mixture over the tops of the strawberries and not around the strawberries, you will get a nice sheen over the strawberries and less chance of over-flow ( the filling running over the edges of the pie crust).

Into a medium-sized heavy saucepan, put:

       1 – 3  0z.  box strawberry-flavored gelatin

      1 cup  sugar

      1 cup  water

      2 T  cornstarch

Whisk together and bring to a boil. Turn the heat down to medium and continue to boil for 8 minutes. Remove from heat.  Let it cool down until it begins to thicken up. Pour over strawberries.  Place pie and any leftover filling in the refrigerator. Refrigerate at least 4 hours or until the filling is set.