STRAWBERRY CREAM PIE
A riff on the fruit cream pies made infamous by Helen’s Restaurant in Machias
STRAWBERRY CREAM PIE
A riff on the fruit cream pies made infamous by Helen’s Restaurant in Machias
Ingredients
  • 1 9-inch baked pie shell
  • 1- quart fresh strawberries
  • 1 cup sugar
  • 2/3 cup water
  • 3 tablespoons cornstarch
  • 4 ounces soft cheese (cream cheese, goat cheese, farm cheese) at room temperature
  • ½ teaspoon vanilla extract
  • ½ cup whipping cream
  • 2 tablespoons maple syrup or sugar
Instructions
  1. Hull and wash the strawberries. Pick the berries over carefully, setting aside the prettiest ones for the pie shell.
  2. In a medium bowl, beat together the soft cheese and vanilla extract. Spread in the bottom of the baked pie shell.
  3. Arrange half the fresh berries in the baked pie shell, cutting them in half if needed.
  4. Combine the remaining berries with 1-cup sugar in a medium saucepan.
  5. Mash the berries and place the saucepan over medium heat and bring to a boil, stirring frequently.
  6. Whisk together the cornstarch and water.
  7. Gradually stir the cornstarch mixture into the boiling strawberries. Reduce the heat and simmer the mixture until thickened and the color has changed from opaque to clear red. Remove from heat and let cool slightly.
  8. Pour the mixture over the berries in the pie shell. Chill for several hours.
  9. In a small bowl, whip the cream until soft peaks form. Sweeten the whipped cream with a bit of maple syrup or sugar. Spread the whipped cream over the chilled pie.
  10. Serve!
Recipe Notes

Makes 8 generous servings.

Nutritional analysis per serving: 337 calories, 3.2 grams protein, 42.4 grams carbohydrates, 20 grams fat, 214 mg. sodium, 2 grams fiber

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