Strawberry Ginger Icebox Pie
Makes 1 (9-inch) pie
3 cups crushed strawberries (about 2 pounds), fresh or frozen
2 tablespoons juice and 1 teaspoon zest from 1 lemon
2 tablespoons water
4 ½ teaspoons unflavored gelatin
1 cup sugar
1 tablespoon grated fresh ginger
Pinch of salt
2 ½ cups thinly sliced fresh strawberries (about 1 pound)
½ recipe Maine Grains Double Crust Pie Dough, blind-baked and cooled
4 ounces cream cheese, softened
3 tablespoons sugar
½ teaspoon vanilla extract
1 cup heavy cream
Cook crushed berries in large saucepan over medium-low heat until berries begin to release juice, about 3 minutes. Increase heat to medium-high and cook, stirring frequently, until mixture thickens and is reduced to 2 cups, about 20 minutes.
Combine lemon juice, water, and gelatin in small bowl. Let stand until gelatin is softened and mixture has thickened, about 5 minutes. Stir gelatin mixture, sugar, lemon zest, ginger, and salt into cooked berry mixture and return to simmer. Cook only until the sugar dissolves, 1–2 minutes. Transfer to bowl and cool to room temperature, about 30 minutes. Fold fresh berries into filling and spread mixture evenly in pie shell. Refrigerate for at least 4 hours.
Using an electric mixer on medium speed, beat cream cheese, sugar, and vanilla until smooth. With mixer running, add heavy cream and whip until stiff peaks form, 2–3 minutes. Serve chilled pie with whipped cream topping.
No. 13 / Summer 2020