Friday, July 12, 2013

Fresh Summer Strawberry Pie Trifle

If you are still seeking that perfect summery treat this may well be it.  We are talking tons of summery strawberries, strawberry sauce and fresh cream.  Our fresh strawberry pie trifle is like summer in a dish.

Munchkin is a banana lover but once summer comes around we can buy enough strawberries.  She loves strawberries fresh, on pancakes, in trifles, mixed with other berries, in popsicles, in our guilt free strawberry ice cream, in smoothies, and in our favorite jam but once we break out the decadence this strawberry pie trifle certainly takes the cake. 

This scrumptious trifle is perfect for your summer party, lunch or just because.

Dinner's Ready!

With love from our Kitchen Table to yours.  XOXO

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Fresh Strawberry Pie Trifle 
serves 8

2 pounds fresh strawberries, hulled and halved
3/4 pound fresh strawberries, pureed
1 1/2 cups sugar
3 tablespoons cornstarch
3/4 cup water
red food coloring, if desired
ready made pie crust roll (I used Pillsbury)
2 cups heavy whipping cream
1/4 cup powdered sugar
2 teaspoons vanilla extract
Preheat oven to 475°
Lay ready made pie crust on baking sheet.  Roll edge over once to create a decorative look.  Prick pie crust thoroughly with fork. Bake 8 to 10 minutes or until golden brown. Allow to cool on cooling rack.  Cut into 16 slices and set aside.
In a tall mixing bowl whip heavy cream until peaks form.  Slowly add powdered sugar until stiff peaks form, add vanilla and mix until combined.  Fill a piping bag or resealable 1 gallon bag with whipped cream.  Place in refrigerator until needed.
In small saucepan, combine sugar and cornstarch. Whisk until well combined.  Slowly pour in water and pureed strawberries, whisk constantly.  Cook over medium heat, whisking constantly, until mixture thickens and comes to a boil. Boil and stir 1 minute; remove from heat and bring to room temperature. Whisk in a few drops food color if deeper red color is desired. 
In 6 individual trifle dishes layer strawberry halves and pour over cooled strawberry syrup.  Pipe a layer of whipped cream and crumble 1 slice of baked pie crust over top.  Form a second layer of strawberry halves and pour over cooled strawberry syrup.  Garnish with a slice of pie crust and a dollop or piped whipped cream.  Swirl with a coffee stirrer for a more fun look.  Refrigerate until set, about 2-3 hours.
Click here for a printable version of this recipe - The Slow Roasted

1 comment:

  1. What a gorgeous summer dessert! SO beautiful :)
    Mary x


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