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Strawberry Margarita Pie with Cilantro Whipped Cream
(Joanne Murray acquired this electronically from Chef Michael Smith and has been using it ever since)
NOTE: The first few times I made this pie I left out the whipped cream because it looked very unappetizing...my daughter tried it for
her ‘girls desert night’ and I have to tell you I was pleasantly surprised at how good it is, and how much it enhances the pie! Now the
pie doesn’t get made without the whipped cream ☺
Filling
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2 packages gelatin
1/2 cup cold water
8 ounces frozen strawberries
1 can coconut milk (398 ml)
2 limes, zested and juiced
1/4 cup tequila
1/4 cup Grand Marnier
1/2 cup sugar
Crust
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16 ounces shredded coconut
16 ounces white chocolate
2 tablespoons vanilla
Topping
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1 bunch cilantro
1/4 cup sugar
1 cup 35% whipping cream
Directions
1.
Prepare Crust
Preheat your oven to 325°F. Spread the coconut onto a baking sheet and gently toast in the oven until
golden brown, about 15-20 minutes. Melt chocolate in a bowl set over a pot of simmering water. Stir gently,
when it's smooth and completely melted, stir in the coconut and vanilla. Carefully line a standard pie plate
with plastic wrap then pour in chocolate mixture. Press it down into the pan and up the edges to form an
even crust. Refrigerate until set, about 15 minutes.
2.
Prepare Filling
In a small pot, sprinkle the gelatin over the cold water and let sit for a few minutes. Gently melt over low
heat, stirring. Puree the strawberries, coconut milk, lime zest and juice, tequila, Grand Marnier and sugar in
a blender until smooth. Stir in the melted gelatin and pour into the hardened pie crust. Refrigerate until set,
at least 3 hours or overnight.
3.
Prepare Whipped Topping (just before serving)
When you are ready to serve the pie, toss the cilantro and sugar into your food processor and puree. Whisk
in a medium bowl with the whipping cream until soft peaks form. Mound onto the pie and serve at once!
You may find it easier to lift the pie out of the pan to cut it into slices.
Peppered Flambéed Strawberries
(from Jeff Vanderpluijm, who says he has not quite perfected it yet…)
1 pound strawberries, rinsed with stems on and allowed to dry.
1/4 cup balsamic vinegar
1/4 cup brown sugar, or demerara sugar
1/4 cup butter
1/4 cup dark rum
1/2 Tablespoon freshly ground black pepper
Hull and thickly slice strawberries. Mix with vinegar and brown sugar. Melt butter in a medium hot cast iron
frying pan. Add strawberries and heat until almost caramelized, grind in pepper. Add the dark rum and light to
flambe.
To serve, spoon while still flambed over low fat vanilla ice-cream.
Fresh Strawberry Custard Tart
(From Kathy Mercure, who has instructions and photos on her blog:
http://www.eatingtherainbow.com/2011/07/strawberry‐custard‐tart.html
This brings back memories of the Strawberry Tarts my dad would make during our local strawberry season each summer.
So fresh! Recipe adapted from blog: browneyedbaker.com. Custard is adapted from Ina Garten’s Pastry Cream)
Serves 8
1 cup
1/2 cup
1/4 cup
all‐purpose flour
butter, softened
granulated sugar
pinch of salt
5
3/4 cup
4 tbsp
1‐1/2 cups
1‐1/2 tsp
1 tbsp
1 tbsp
extra‐large egg yolks, room temperature
sugar
cornstarch
scalded milk (milk heated until bubbles form on the pot’s outer ring)
vanilla extract
butter
heavy cream
8 cups
3/4 cup
2 tbsp
1‐1/2 tsp
fresh strawberries, hulled and sliced
granulated sugar
cornstarch
Pectin for low sugar recipes
Pinch of salt
lemon juice
1 tbsp
Crust: Preheat oven to 375°F.To make the tart crust, place all ingredients in food processor and process until dough just
comes together. Press dough on base and up side of prepared tart pan with removable bottom. Bake in preheated oven
for 15 to 20 minutes, until crust is golden brown. Let cool.
Custard: In the bowl of an electric mixer fitted with the paddle attachment, beat the egg yolks and sugar on medium‐
high speed for 4 minutes, or until very thick. Reduce to low speed, and add the cornstarch. With the mixer still on low,
slowly pour the hot milk into the egg mixture. Pour the mixture into a medium saucepan and cook over low heat,
whiskingfrequently until the mixture thickens, 5 to 7 minutes. Don't be alarmed when the custard comes to a boil and
appears to curdle; continue whisking constantly, for another 2 minutes; the custard will come together and become very
thick. Stir in the vanilla, butter, and heavy cream. Pour the custard into a bowl. Place plastic wrap directly on the custard
and refrigerate until cooled.
Berries: Place2 cupssliced berries in food processor; process to a smooth puree, scraping down the bowl as needed.Pour
the berry purée into a medium saucepan; whisk in the sugar, cornstarch, pectin, and salt. Stir in the berry puree. Cook
over medium‐high heat, whisking constantly, and bring to a full boilfor 2 minutes to ensure that the cornstarch is fully
cooked (mixture will appear frothy when it first reaches a boil, then will darken and thicken with further cooking). Stir in
lemon juice and let cool to room temperature.
Pour custard into the tart pan, coating the bottom evenly. Arrange berries on top of pie in a pleasing pattern.Carefully
pour glaze over top of pie, using a pastry brush to spread evenly (you don’t have to use it all). Refrigerate pie until
chilled, about 2 hours.
Strawberry & Orange Preserves
(from Sonya Gagnon Jeffrey Schnare at Maplegrove Inn, In Riverside-Albert)
1 1/2 cups strawberries
1/4 cup orange, chopped
2 tbs. Orange rind
4 cups of sugar
Mix together let sit for 10 mins.
Add 1 package of Certo and 2Tbs lemon juice, place in jars, 2‐3 weeks in fridge 6‐8 months in freezer.