Strawberry Ginger Cream Pie

Course Desserts & Sweets
Prep. Time 20 mins
Cooking Time 15 - 20 mins
Refrigeration Time 3 hrs
Yields 12 servings

Preparation
Nutritional Info
Comments (0)

Preparation

What You Need

Crust:

2 cups (500 ml) gingersnap cookies, crushed into crumbs

1/3 cup (80 ml) unsalted butter

Filling:

4 cups (1 l) fresh strawberries, hulled

1 envelope unflavoured gelatin

1/3 cup (80 ml) rum or

water

2 eggs

1/2 cup (125 ml) sugar

2 tbsp (30 ml) all-purpose flour

1 1/2 cups (375 ml) milk, hot

1 tsp (5 ml) vanilla extract

1 cup (250 ml) whipping cream

1/3 cup (80 ml) finely chopped candied ginger

Garnish:

1/2 cup (125 ml) strawberry or

raspberry jam or

jelly, strained

Sprigs of fresh mint

Instructions

Combine cookie crumbs with melted butter; pat into bottom and sides of a 9-inch (24 cm) pie dish. Bake at 350 °F (180 °C) for 10 min. Cool.

Sprinkle gelatin over rum in a saucepan. Soften 5 min; heat gently to dissolve. Beat eggs with sugar in the top of a double boiler. Beat in flour; slowly whisk in hot milk. Cook over simmering water until custard thickens, 5 to 10 min. Beat in gelatin and vanilla; cool over a larger bowl filled with ice and water. Mixture should be cool but not yet set.

Slice 1/3 of the berries; place in cooled pie shell. Halve remaining berries and reserve for the top.

Whip cream until light and fold into gelatin base along with ginger. Spoon into pie shell and refrigerate 1 hour.

Arrange reserved berries over top of pie. Brush berries with jam. Decorate with sprigs of mint. Chill 2 hours longer.

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Nutritional Info

Per serving

Energy: 330 Calories
Protein: 5 g
Carbohydrate: 44 g
Fat: 16 g
Fibre: 1.8 g
Sodium: 176 mg

Top 5 nutrients provided by a serving of this recipe

Nutrient (% DV)*

Calcium: 8 % / 85 mg
Vitamin C: 57 %
Folate: 19 %
Vitamin B12: 15 %
Vitamin A: 15 %

* Note: The daily value (DV) is established by Health Canada and corresponds to the daily quantity recommended for each nutrient. The percentage of the daily value (% DV) indicates the proportion of the nutrient provided by a serving of the recipe, in comparison with the quantity recommended.

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