Strawberry Pie. Strawberry Tart.

In coming up with something interesting and new to do with my locally grown strawberries, I found that the strawberry pie recipe really is quite boring. Crust, strawberries, pack of gelatin...done. BORING!

So I combined some elements of desserts I like, and hopefully I've made the mundane strawberry icebox pie of old into something a bit more exciting. This particular recipe is a bit involved, but there are areas where you could take shortcuts, which I will note as I go. I like to call this recipe:

Southern Strawberry Lemonade Pie
Crust:
2 C. pecan shortbread cookie crumbs
approx. 1/2 C. melted butter
1/4 C. sugar

Lemon Curd:
1 C. sugar
1 C. fresh lemon juice (meyer lemons preferred)
zest of 3 lemons
3 eggs
2 egg yolks
1/2 C. butter

Strawberry Filling:
1/4 C. sugar
3 Tbsp. cornstarch
1 C. frozen strawberry daiquiri concentrate
3/4 C. water
4 C. strawberries

 For crust, run about half a package of pecan shortbread cookies through a food processor, until you get a fine crumb. Pour into pie pan and add sugar, combine evenly. Add enough melted butter to make ingredients wet but not soggy. I used all but a few tablespoons of the butter. Combine with a fork until all is consistently moist. Press to the bottom and sides of the pan with fingertips.

Bake in a 350 degree oven for about 8 minutes, until slightly browned. Allow to cool completely before adding fillings.

*cheat - there are prepared shortbread crusts at your local grocery. no pecans...but hey, it works as a timesaver*

 For lemon curd, combine cold butter, lemon zest and juice into microwave safe container. In separate bowl, combine eggs, egg yolks, and sugar until light yellow in color. Add to butter mixture. Microwave at 30 second intervals, wisking briskly between sessions, until the curd thickens and coats the back of a metal spoon. Process takes about 5 minutes depending on microwave. The fun part is making sure your eggs don't scramble. If you work in small batches of time, and stir it well each time, the egg should be fine for the most part. It is recommended that you strain the mixture through a fine sieve after it is cooked, to remove excess zest and the small egg white particles that sometimes happen. I did this, and it produced a very creamy and velvety curd. Quite yummy. This recipe actually makes a little more than is needed, so feel free to add it all for extra lemony goodness, or save in your fridge for other endeavors. Spread like pizza sauce into the bottom of your prepared crust. Chill in the fridge till your ready to add berries.

*cheat - you guessed it...there are plenty of jars of pre-made lemon curd at your grocery store. pick your favorite, lazy bones.*

 For the strawberry filling, you will be combining all ingredients except berries into a nonstick saucepan, starting with the cornstarch and water. Mix those two together well, then over medium heat, add in the concentrate and sugar. Stir constantly until mixture comes to a boil. Boil for one minute, or until the pink mixture turns a more red color, with a gel like consistency. THIS MIXTURE MUST COOL COMPLETELY BEFORE ADDING BERRIES.

Hull and slice berries in half. You should use about 4 cups of berries, though a little more is also fine. Add to your cooled filling mixture, and fold in until all berries are covered. Spoon mixture on top of your lemon curd. Allow 2-4 hours to set up in the refridgerator before cutting and serving with a dollop of your favorite whipped cream.

Pie is good for a few days only, please keep cold. I hope you enjoy this twist on a boring old icebox strawberry pie. Whether you bake your heart out like a foodie, or cheat and just want the yummy payoff, I promise it will wake up your taste buds, and get you in the mood for summer.

R.