Virgin Recipe: Fresh Strawberry Pie

With this one, I felt like I was finally doing something right – until I learned that today is National Ice Cream Day.

Oh well.

Fresh Strawberry Pie is the sort of no-bake dessert that uplifted the spirits of 1970s moms. Central air conditioning was less common in homes then than it is now, so summertime cuisine was heavy on things we think of as picnic or cookout food – salads instead of cooked vegetables or hot pasta dishes, potato chips instead of mashed or French fried potatoes, meats cooked outside on the grill (by Dad, usually), and of course no-bake desserts. Anything to avoid heating up the kitchen, which I understand completely because Freak Mountain has no air conditioning of any sort.

pie plate with chocolate crumb crust

With a Strawberry Pie, a chocolate crumb crust is only logical

The crust can be either a regular pie shell or a crumb crust, and when temperatures are in the 90s Fahrenheit (30s Celcius) as they’ve been this weekend, bashing up some cookies and mixing them with melted butter is a damn good option. I was going to make a chocolate crumb crust using Nabisco Famous Chocolate Wafers and Nilla Wafers per Mother Wonderful’s Cheesecake and Other Goodies (my go-to cheesecake recipe book for the last 25 years) but while we were in the supermarket I gave in to the temptation to try a crust made with Oreos instead, because that seemed like it would be more true to the Project somehow. It turned out really well. The main problem was that I only needed two thirds of the package of Oreos for the crust, leaving a third of a package of Oreos for, well, lunch. Okay, I didn’t eat all of them, and I ate them with the leftover strawberries, so that cancels out some of the calories, right?

pie plate with chocolate crumb crust and strawberry bavarian layer

Strawberry bavarian, failing to mound

Heat like we’ve been having this weekend seemed like it might make the Jell-O part a little trickier. The pie filling goes in two parts, a Cool Whip bavarian made with half of the Jell-O that goes on top of the crust, and then the remainder of the Jell-O combined with fresh strawberries which goes into the middle of the pie. I used the ice water bath technique to thicken the bavarian part (another reason this recipe is nice to do in hot weather) but it wouldn’t thicken up to the “mounding” stage for some reason. I thought maybe it had to do with the heat, since the ice was melting quickly in the water. Should I have used more ice? Salted the water? Anyway, it didn’t work as described in the recipe, but it worked well enough. One odd addition to this part of the recipe is red food coloring. The recipe calls for a few drops, so I added four. It made absolutely no difference whatsoever. Now I’m getting chills thinking of all the kids of my generation who unwittingly ingested an unnecessary dose of Red Dye #2 with this.

The Jell-O/strawberry part (thickened over a fresh ice water bath) went just the way it was supposed to and ended up floating nicely on the bavarian in the center of the pie.

the finished pie - chocolate crumb crust, strawberry bavarian and Jell-O/strawberries in the center

Fresh Strawberry Pie looks like a bit of all right

I seem to be developing the habit of going to the gym to lift before tasting my Jell-O creations so that I come at them hungry. That probably wasn’t necessary with this recipe, but it certainly didn’t hurt (especially after all those Oreos I ate yesterday). The bavarian part firmed up more in the refrigerator overnight, so I was able to get a fairly clean slice. Since I had leftover Cool Whip, I decided to garnish my slice with one of those famous Cool Whip dollops – and discovered that it was softer than Cool Whip should be. Aha! Maybe the bavarian’s refusal to set up completely wasn’t my fault after all.

slice of the pie with a dollop of Cool Whip on top

Come on, is there really such a thing as too much Cool Whip? (Well, yes, actually…)

For eating, this is reasonably pleasant. I think I’ve remarked before that strawberry is one of the less offensive artificial flavors, and it goes well with cream, even fake cream. The real strawberries make the whole thing more refreshing. My main quibble is that the Oreo crust is too sweet, but that’s totally my fault. (And Bryan remarked that it seems silly to complain that the cookie crust of your Jell-O pie is too sweet.) I would go for the wafer cookie crust if I was going to make this again. To be honest, that’s unlikely, given how nutritionally questionable this is, but I do think we’ll end up eating all of this particular pie.

That said, this relatively nice one was certainly welcome at the end of what turned out to be another crazy week. I’m starting to feel leery even of NPR (and I’ve been an NPR junkie for 30 years), and I’m doing whatever I can to keep my spirits up. The Project is helping, and so is the gym. (Lifting is a meditative activity for me because of the focus I need to bring to it.) We’ve been loading up on the British comedies, and I’ve been mainlining Loose Tapestries, ELO and early Pink Floyd, staying hopped up on whimsy. The 1970s are making more and more sense to me…

What do you think?

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