STRAWBERRY CREAM PIE WITH CHOCOLATE COOKIE CRUST
A chocolate cookie crust makes this strawberries-and-cream pie taste a bit like Neapolitan ice cream, but other crumbly cookies or sweet crackers work too. The best strawberries have a heady scent - they should smell like candy - and likely won't need sweetening. But strawberry sweetness varies greatly, so taste one and toss them all with a little sugar as needed.
Provided by Dawn Perry
Categories pies and tarts, dessert
Time 30m
Yield 8 to 10 servings
Number Of Ingredients 11
Steps:
- Make the crust: Heat oven to 350 degrees with a rack in the middle position. Place cookies, sugar and salt in a food processor and process until finely ground. (You should have about 1 1/2 cups). Add butter and pulse until the mixture looks like wet sand.
- Transfer mixture to a standard 9-inch pie plate. Using the bottom of a flat-bottomed measuring cup, press the mixture up the sides and into the bottom of the pie plate. Bake on the middle rack until dry and set, 20 to 25 minutes. (If the crust slumps or puffs while it bakes, gently press it back into place while still warm with the measuring cup and proceed.) Let cool completely.
- Make the filling: Place 3 tablespoons cold water in a small bowl. Sprinkle gelatin over top and let stand until softened, about 5 minutes. In a large bowl, whisk together sour cream and vanilla until smooth. Combine cream, sugar and 1/4 teaspoon salt in a small pot and bring to a simmer over medium heat. Whisk in gelatin mixture until completely dissolved, then whisk cream mixture into sour cream. Pour filling into cooled crust and refrigerate until set, at least 2 hours and up to 2 days. (If making ahead, wrap tightly once set).
- Toss strawberries with sugar, if needed, and let sit for 10 minutes. Pile strawberries and any accumulated juices on top of pie just before serving.
COOKIE DIPPED STRAWBERRIES 'N CREAM
Strawberries and cream are a classic and elegant dessert. This recipe adds a touch of chocolatey crunch to them with a sprinkling of crushed cookies.
Provided by My Food and Family
Categories Recipes
Time 5m
Yield Makes 4 servings.
Number Of Ingredients 3
Steps:
- Spread berries with reduced-fat cream cheese.
- Roll in crushed wafers.
Nutrition Facts : Calories 100, Fat 5 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 20 mg, Sodium 160 mg, Carbohydrate 0 g, Fiber 0.68 g, Sugar 0 g, Protein 2 g
CHOCOLATE-DIPPED STRAWBERRIES
Steps:
- Melt the chocolate and cream together in a bowl set over simmering water until just melted. Stir and remove from the heat. Dip each strawberry in the chocolate and set aside on waxed or parchment paper to dry.
STRAWBERRIES AND CREAM COOKIES
Steps:
- Heat the oven to 350 F.
- In a small bowl, whisk the flour, salt, and baking soda.
- In a large mixing bowl, whisk the melted butter and sugar.
- Add vanilla and eggs to the bowl with the butter and sugar. Whisk until fully incorporated and glossy, about 30 seconds.
- Add the dry ingredients, then use a flexible spatula to mix until only a few streaks of flour remain in the dough.
- Add chocolate chips and crushed strawberries. Mix until the flour disappears.
- Using a 1 1/2-tablespoon scoop (or measuring spoons), scoop 12 balls of dough onto a parchment-lined baking sheet.
- Press a few extra chips and a piece or two of a crushed strawberry into the top of each scoop of dough.
- Bake for about 12 minutes, rotating at the halfway point.
- Let cookies cool to room temperature (or eat warm). Cookies will keep for up to three days on the counter in an airtight container.
Nutrition Facts : Calories 260 kcal, Carbohydrate 35 g, Cholesterol 35 mg, Fiber 1 g, Protein 3 g, SaturatedFat 7 g, Sodium 155 mg, Sugar 23 g, Fat 12 g, ServingSize 40, UnsaturatedFat 0 g
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