Strawberry pie from the refrigerator

Votes: 1

How to Make - Strawberry Refrigerator Pie

Time: 5 hours 20 minutes
Complexity: easily
Servings: 8

Nutritional value per serving:

Calories 566, total fat 39 G., saturated fats 19 G., proteins 6 G., carbohydrates 50 G., fiber 2 G., cholesterol 134 mg, sodium 71 mg, sugar 28 G.

This strawberry pie is the signature dish of Louisiana's Strawn's, a restaurant that has remained popular since opening in 1944, and you definitely won't leave without trying it. The recipe isn't complicated. In the 1920s and '30s, icebox pies were a practical choice for most housewives, who baked the crusts, filled them with whipped cream, and refrigerated them until set. While lemon versions of icebox pies were more common in the South, Strawn's made its name with its strawberry version.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Cake

1.5 cups premium flour + extra for working with the dough
A pinch of salt
0.5 cups chilled confectionery fat
3 tablespoons of ice water

Glaze and filling

2 large eggs
0.5 cup + 3 tablespoons granulated sugar
3 tablespoons cornstarch
3/4 cup whole milk
1 tbsp unsalted butter, melted
1 drop red gel food coloring
2 cups chopped strawberries
Powdered sugar, for dusting

Topping

2 cups chilled heavy cream
1/4 cup powdered sugar
1 tsp vanilla extract
1 half strawberry

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: strawberry, eggs, milk, cream, starch, margarine, shortcrust pastry

Cooking the dish according to the recipe:

Cake:

Combine the flour and salt in a food processor. Add the shortening and pulse until the mixture resembles coarse cornmeal. Add the ice water and continue to pulse until the mixture forms a rough dough. Form the dough into a disk, wrap in plastic wrap, and refrigerate for about 30 minutes.
On a lightly floured work surface, roll the dough out to a 12-inch diameter (about 0.3 cm thick) and place it in a 9-inch pie pan. Trim off any excess dough, fold the edges in, and prick the bottom with a fork. Refrigerate until completely set, about 30 minutes.

Preheat oven to 350°F (175°C). Line the pan with foil or parchment paper and fill with pie weights or dried beans. Bake until the dough is just beginning to set and the edges are just beginning to brown, 25-30 minutes. Remove the foil and weights and continue baking until the crust is deep golden brown, about 10 more minutes. Place the pan on a wire rack and let cool completely.
Meanwhile, prepare the glaze.:

In a medium bowl, whisk the eggs and granulated sugar until smooth. In a separate bowl, whisk together the cornstarch and 2 tablespoons of sugar until smooth, then add the egg mixture. Heat the remaining 1/2 cup plus 2 tablespoons of milk and the melted butter in a medium saucepan over medium heat until steaming, 2 minutes. Slowly whisk the hot milk mixture into the egg mixture, whisking constantly, then return everything to the saucepan. Reduce the heat and simmer, stirring constantly, until the cream thickens, about 4 minutes. Add red food coloring.
Spoon the glaze onto the pie crust and spread it over the bottom and sides. Cover with plastic wrap and refrigerate until set, about 2 hours.
Place the berries on the glazed cake layer. Sprinkle with powdered sugar.

Topping:

In a large bowl, beat the heavy cream with the powdered sugar and vanilla extract with a mixer on medium speed until stiff peaks form. Spread the topping on the pie and garnish with a strawberry half.