Monday, August 07, 2006
Strawberry-Lime Frozen Pie
This recipe was adapted from Gourmet's August 2006 recipe for Frozen Strawberry Margarita Pie. I made some minor changes that improved the presentation and in my opinion, the taste, but I am sure the original is just as great!
Strawberry-Lime Frozen Pie:
1 1/4 cups store bought graham cracker crumbs
2 tablespoons sugar
5 tablespoons unsalted melted butter
1 lb strawberries roughly chopped
1 tablespoon finely grated fresh lime zest
1/4 cup fresh lime juice
1 (14-oz) can sweetened condensed milk
4 tablespoons Chambord or other favorite fruit-flavored liqueur
1 1/2 cups chilled heavy cream
3/4 lb fresh strawberries, sliced, w/at least one strawberry left whole
2 tbs apricot preserves
1 tbs water
Put oven rack in middle position and preheat oven to 350°F. Stir together graham cracker crumbs, sugar, and butter in a bowl with a fork until combined well, then press mixture evenly onto bottom and up side of a buttered 9-inch metal or glass pie plate. I used a springform pan, which I highly recommend. Bake 10 minutes, then cool in pan on a rack, about 30 minutes.
Purée strawberries, zest, lime juice, condensed milk and liqueur in a blender, then transfer to a large bowl. Beat cream in another bowl with an electric mixer at medium speed until it just holds stiff peaks. Fold one third of cream into strawberry mixture gently but thoroughly to lighten, then fold in remainder in 2 batches. Pour filling into crust, smoothing out evenly, and freeze, uncovered, until firm, about 4 hours.
Garnish & Serve:
Once firm, garnish with sliced strawberries, and glaze with a pastry brush with the apricot preserves and water mixture that has been heated over low heat in a small saucepan. To serve, remove from freezer and let soften in refrigerator for about 40 minutes before serving, or let stand at room temperature for 5-10 minutes.