I am mostly writing this for those of you who discover that you didn't have enough strawberries, or if you would like to make it, and you don't have quite enough strawberries. I had a little under 4 cups (about 1 lb.) of strawberries, and found out when filling the pie crust that my jelly did not go far enough to fill the spaces. To compensate I created kind of a strawberry cream pie by whipping 1 1/2 cups heavy cream with 2 tbsp. sugar until past stiff peaks (helps keep better in fridge to whip a bit longer). I used the whipped cream to fill in all the spaces and make a topping. I then topped it all with semisweet chocolate chips. My crust was homemade (see Pie Crust IV). It was delicious. In terms of the general recipe, I followed the advice of others in a few ways: I used more than half of the strawberries intact in the pie crust, and mashed the lesser part. I followed the advice of others, and "painted" the crust with 2 oz. semisweet chocolate chips melted (let it harden before adding the filling - it keeps pie from getting soggy). I also reduced the sugar to about 3/4 cup, and the water to 1/2 cup. I just added all the ingredients together in the pot and brought to a boil, stirring continuously, and kept it at a boil for 3 minutes.
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I am mostly writing this for those of you who discover that you didn't have enough...