Mon, May 31, 2010
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This recipe comes from my Great Aunt Gladys, and my mom has been making it since before I was born. French Strawberry Glace Pies typically have a cream cheese or custard layer between the crust and the berries but I like this simplified and lighter version. I also love the fact that it is filled with fresh, uncooked strawberries.
My aunt traditionally made it with an easy coconut pie crust but I like to use my Coconut Macaroon Tartlet Shells for a chewier (and butter-less) crust. You could also use a more standard pie crust of your choice. Because it needs to chill for at least two hours, you can easily make this pie the day before.
Roughly 4 cups of whole strawberries, cleaned and stemmed
1 cup water, divided
1 cup sugar
3 Tbsp cornstarch
Remove the stems from the strawberries.
Arrange roughly 2 1/2 cups of whole strawberries – enough to cover the entire pie crust - stem side down, in the baked pie shell.
In a medium-sized sauce pan, bring the remaining berries (roughly 1 cup) and 2/3 cups water to a boil and let the mixture simmer for three minutes. While stirring, gently break apart the berries.
In a separate bowl, combine the sugar, cornstarch and 1/3 cup water. Stir it until smooth. Add the mixture to the simmering berries and bring it to a boil. Let it boil for 1-2 minutes or until thickened, stirring constantly. Continue to break apart the berries so that it ends up being a fairly smooth glaze. Remove it from the heat and let it cool for 5-10 minutes.
Pour the cooked mixture over the whole berries in the pie crust and refrigerate the pie for 2 hours or until it is firm. (I make the pie the day before and let it chill over night.)
To serve, garnish the pie with homemade whipped cream.
*For the Easy Coconut Crust, mix 1/3 cup melted butter and 2 1/2 cups flaked coconut. Press the mixture into a 9″ pie pan and bake it at 300 degrees for 30 minutes or until golden brown. If the edges start to become too dark, cover the crust with a piece of foil while it finishes baking.