American Pie Council

2019 Amateur Entry

 

Parisian Sunrise Strawberry Pie

Crust
16 coarsely broken vanilla sandwich cookies
Pinch of cinnamon
1 tbsp. butter
2 tsp. milk

Pre-heat oven to 325 degrees F.
Lightly grease pie pan.
Microwave butter on low until melted.
Pulse cookies in food processor until the consistency of fine crumbs.
Add cinnamon, milk and butter and mix well.
Press into 8-inch pie tin or plate (bottom and sides)
Refrigerate for 5 - 10 minutes.
Bake for 8-10 minutes.
Set aside to cool.

Filling - Layer 1
8 oz. cream cheese (softened)
8 oz. butter (softened)
1 C. powdered sugar
1 tbsp. vanilla extract
1 package Cool Whip
4 tsp Champagne Compound
2 tsp Wild Strawberry Compound
3/4 c. Wild Strawberry Ganache
Lady Fingers

Beat the cream cheese, extract and powdered sugar until light and fluffy using an electric mixer.
Fold in the cool whip mixing until smooth.
Mix 2/3 of filling with Champagne compound
Mix 1/3 filling with Strawberry compound
Layer Ganache on pie shell.
Layer 1/2 Champagne filling, broken lady fingers, layer strawberry filling, top with broken lady fingers and finish with remaining Champagne compound

Filling - Layer 2
2 can Comstock Strawberry
3 tsp Champagne Compound

Separate Strawberries from liquid for both cans of pie filling.
Mix Strawberries with compound
Top pie with strawberries

Topping and Garnish
2 c. heavy whipping cream
2 tsp. unflavored gelatin
2 tbsp + 1 tsp. cold water
4 tbsp. white sugar
1/2 tsp. vanilla extract

Combine gelatin and cold water (2 Tbsp) in a microwave safe container. Allow to sit for one minute, microwave on high for 15 seconds and allow to cool (not long enough to set).
Begin whipping cream in mixer, add gelatin, sugar, vanilla extract and remaining water. Whip until soft peaks are formed.
Pipe whipped topping on pie.
Garnish pie.