How to Make Strawberry Cream Pies Recipe

 How to Make Strawberry Cream Pies Recipe

Ingredients:

Prepare the pie shell:

Soft & sweet butter 150g

½ cup powdered sugar

egg 1

salt ¼ teaspoon

vanilla essence ½ teaspoon

All purpose flour sifted 2 & ½ cups

Prepare the sausage:

yellow 4

¼ cup sugar

Cornstarch 4 tbsp

cream 1 tablespoon

vanilla essence 1 teaspoon

Pakola whole milk 2 cups

butter 1 tablespoon

Prepare the strawberry filling:

250 g chopped strawberries (fresh or frozen)

½ cup powdered sugar

Assembly:

strawberry slices

mint leaves

Directions:

Prepare the pie shell:

Take  butter in a bowl beat well.

Add the sugar and beat until creamy.

Add the egg, salt, vanilla essence and beat again.

Gradually add all-purpose flour and beat on low speed until crumbled.

Transfer the mixture to a clean work surface, collect the dough and knead until smooth, cover with cling film and place in the refrigerator for 10 minutes.

Remove the cling film, sprinkle with dry flour and roll out the dough using a rolling pin.

Now place the rolled dough into a 9 inch cake pan, press firmly into the bottom to create an even layer, trim the edges with a knife, prick with a fork and freeze for 30 minutes.

Spread parchment paper over the dough, add the red beans (weight) & distribute & bake in a preheated oven at 180°C for 20 minutes.

Steps to blind bake a pie/pie crust:

 Line the crush with parchment paper or aluminum foil.

 Use one of the following cake/pie ingredients: raw beans, raw chickpeas, tamarind seeds, date seeds, rice or lentils.

 Fill to the brim to maintain pressure while cooking

Remove from the oven, remove the weight of the pie (red beans) and bake again in the preheated oven at 180°C for 12-15 minutes.

Let cool completely.

Prepare the sausage:

Put the egg yolks, sugar, cornstarch, cream and vanilla essence in a saucepan.

Gradually add the milk and mix well.

Turn on the heat, stirring continuously and cook over low heat until thickened (4-5 minutes).

Turn off the heat, add the butter and beat until well blended.

Pour the prepared cream into a bowl, cover the surface with cling film and let cool to room temperature.

Remove cling film and whisk well until creamy, pour into a piping bag and set aside.

Prepare the strawberry filling:

Place strawberries and powdered sugar in a saucepan, mix well and cook over medium-high heat until thickened (4-5 minutes), stirring occasionally.

Let it cool completely.

Assembly:

Spread the prepared pudding over the cake base and refrigerate for 10 minutes.

Add prepared strawberry filling and spread evenly and refrigerate until chilled.

Garnish with strawberry slices, mint leaves and serve!