Today is National Pi Day! The day we celebrate the mathematical number Pi by eating the much yummier Pie. There are a lot of pie recipes and types floating around, but, for me, at the first of the spring there is no pie quite so delightful as strawberry cream and with Ultra Gel on board to provide stability and convenience strawberry pie has never been easier.
This is a fun recipe which can be done one of two ways. My favorite way is to layer a graham cracker crust with a layer of cream cheese filling and then strawberries in a bright lemon glaze. Alternatively you can just make up a double batch of the strawberry topping and poor it into a crust for maximum berry flavor.
With season fresh flavor and ease it’ll become a favorite in your house too!
Strawberry Lemon Cream Pie
Cream Cheese Filling:
1 9 inch graham cracker pie crust (homemade or purchased, either is fine)
4 oz light cream cheese at room temperature (The light is good, the non-fat will work, but it’s missing mouthfeel and I don’t like the flavor)
1/3 cup sugar
1/2 tsp salt
1 tsp vanilla
2 Tbl Ultra Gel
1/2 cup whipping cream
1/2 cup milk
Combine cream cheese and sugar in stand mixer, or a metal bowl with a hand mixer, beat until smooth. Add salt, vanilla and Ultra Gel and continue to mix. Slowly drizzle in whipping cream and whip until thick, add milk until desired thickness is reached. Pour into crust and refrigerate.
1 pound strawberries, washed and cut into pieces
1/2 cup sugar
1 cup water
1/2 package lemonade Kool Aid
6 Tbl Ultra Gel
In small bowl whisk together sugar and water until sugar until sugar is fully dissolved. Add lemonade flavoring and stir smooth. Whisk in Ultra Gel until smooth and thick. Add strawberries to glaze and use to top cheesecake layer. This is also fantastic on Angel Food cake, but that’s another blog.
1 pint whipping cream
1 tsp vanilla
1/2 cup powdered sugar
2 tsp Ultra Gel
Whip together all ingredients until thick. Pipe onto pies, cakes, etc.