Strawberry Cream Pie

Products Used
Strawberry Cream Pie Imperial



Strawberry Cream



  1. Crush graham crackers to meal. Melt butter and add to meal along with sugar.
  2. Press mixture on bottom and sides of a deep 9-inch pie tin. Place in oven for 7-8 minutes and allow to cool.
  3. Defrost strawberries. Place in a blender and blend to very smooth puree. Place in a bowl large enough to hold remaining ingredients. Add sugar.
  4. Strawberry puree should be about 85°F. If the puree is still too cold, place bowl over double boiler and warm. Set aside.
  5. Combine gelatin and water in a small bowl and set aside for a minimum of 3 minutes. Place bowl over a double boiler and stir until gelatin is fully dissolved. 
  6. Add to strawberry puree. Set aside.
  7. In a bowl whip cream to a medium consistency. Do not whip until stiff.
  8. Add half of whipped cream to strawberry puree and mix using a rubber spatula until combined.
  9. Add remaining cream and mix only until combined. Excess mixing will result in a denser cream.
  10. Transfer cream to prebaked and completely cool pie crust. Place in refrigerator for at least 4 hours or overnight.
  11. To finish pie, wash, dry, and remove stems from fresh strawberries. Arrange on pie and sprinkle generously with powdered sugar.
  12. Whip cream, sugar, and vanilla to stiff peaks. Fit whipped cream in a piping bag fitted with a large French star pastry tip.
  13. Pipe onto center of pie and top with sliced strawberries. 
Imperial Sugar Insight

Chef Eddy used frozen strawberries (vs. fresh) as they are picked at a riper stage and will give a deeper strawberry flavor and color.

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