Cooking and Serving: 35 minutes | 8 slices pie
Ingredients
Gluten free graham cracker crust | 8 ounces frozen strawberries, or fresh, hulled and halved | ½ cup (100 g) granulated sugar
Description
Prep Time: 25 minutes | Cook Time: 10 minutes | Total Time: 35 minutes | Servings: 8 slices pie
Ingredients
Gluten free graham cracker crust
8 ounces frozen strawberries, or fresh, hulled and halved
½ cup (100 g) granulated sugar
⅛ teaspoon kosher salt
2 tablespoons (1 fluid ounces) cool water
1 tablespoon (8 g) unflavored powdered gelatin
1 ½ cups (12 fluid ounces) heavy whipping cream, chilled
2 tablespoons (14 g) confectioners’ sugar, (or more to taste)
8 ounces plain Greek-style yogurt, at room temperature
Instructions
MAKE THE STRAWBERRY SYRUP
In a medium-sized heavy-bottom saucepan, place the strawberries, granulated.
sugar and salt, with a tablespoon or two of cool water if you’re using frozen.
berries, and mix to combine.
Cook over medium heat, stirring occasionally, until the strawberries are.
softened and have release much of their juice, and the mixture has begun to.
reduce in volume (about 7 minutes).
With an immersion (stick) blender, puree the strawberries until smooth. Set.
the strawberry syrup aside to cool briefly.
HYDRATE THE GELATIN
Place the water in a small, microwave-safe bowl, add the gelatin in an even.
layer on top, and mix well to combine. Allow to sit for a few moments until.
the gelatin swells and becomes lumpy.
Microwave the gelatin mixture for 30 seconds on HIGH to liquefy it, then set.
it aside until no longer hot to the touch.
MAKE THE WHIPPED CREAM
In the bowl of a stand mixer fitted with a paddle attachment (or a large bowl.
with a hand mixer), beat the heavy whipping cream and the confectioners’.
sugar on medium-high speed until soft peaks form.
Place the whipped cream in the refrigerator to remain cold.
MAKE THE FILLING
In a large bowl, place the plain yogurt and whisk until smooth.
While whisking the yogurt constantly, add the gelatin and water mixture in a.
While still whisking, add about 1 cup of the strawberry syrup to the yogurt.
mixture. Continue to whisk until very well combined.
Remove the whipped cream from the refrigerator and add it in two parts to the.
mixture, whisking gently to combine after each addition.
Remove the pie shell from the freezer, and pour the filling into it.
Drizzle another few tablespoons of the strawberry puree on top of the.
filling, swirl the syrup into the pie, and gently smooth the top with a.
spatula. Place the pie in the refrigerator until set, about 4 hours.
If you used a springform pan, run a warm knife around the edge to make sure.
it isn’t stuck, and unmold the pie. Slice and serve chilled.
MAKE THE FILLING
In a large bowl, place the plain yogurt and whisk until smooth.
While whisking the yogurt constantly, add the gelatin and water mixture in a.
While still whisking, add about 1 cup of the strawberry syrup to the yogurt.
mixture. Continue to whisk until very well combined.
Remove the whipped cream from the refrigerator and add it in two parts to the.
mixture, whisking gently to combine after each addition.
Remove the pie shell from the freezer, and pour the filling into it.
Drizzle another few tablespoons of the strawberry puree on top of the.
filling, swirl the syrup into the pie, and gently smooth the top with a.
spatula. Place the pie in the refrigerator until set, about 4 hours.
If you used a springform pan, run a warm knife around the edge to make sure.
it isn’t stuck, and unmold the pie. Slice and serve chilled.