Strawberry Cream Pie with Cake Crumbs
by foodlikecake
No, it’s not the best picture, but it is a really, really, good pie. Strawberry infused milk creates a yummy custard topped with thick and fluffy whipped cream which is then topped with delicious cake crumbs. Yum. Plus it’s pink so, duh, make it for Valentine’s Day.
Ingredients: Strawberry Infused Milk
2 cups whole milk
1 cup half-and-half
2 cups chopped strawberries
Strawberry Cream Pie
3 cups strawberry infused milk
3/4 cup granulated sugar
1/3 cup cornstarch
1/4 teaspoon salt
3 large egg yolks
1 teaspoon vanilla extract
2 tablespoons unsalted butter
Cake Crumbs
2 and 1/4 cups cake flour
1/4 cup dry nonfat milk powder
1 teaspoon baking powder
1/2 teaspoon salt
12 tablespoons unsalted butter, softened
1 large egg
1 large egg yolk
1 teaspoon vanilla extract
Whipped Cream
1 cup heavy whipping cream
1/4 cup granulated sugar
1 teaspoon vanilla
Recipe: Strawberry Infused Milk
Bring all ingredients to a boil.
Let boil for 30 seconds and then remove from heat and cover for forty minutes.
Sieve before using.
Strawberry Cream Pie
Warm the strawberry milk for a minute on medium heat.
Add the sugar, cornstarch, and salt.
Cook, stirring constantly, over medium heat.
Cover for two minutes.
Temper egg yolks with a tablespoon of the milk mixture and then add the egg yolks back into the custard.
Cook for one minute, stirring constantly,
Remove from heat and blend in the butter and vanilla.
Let sit until lukewarm before filling into the pie crust.
Cake Crumbs
Preheat the oven to 35oF.
Blend the flour, milk powder, salt, and baking powder together.
Mix in the butter and then the eggs and vanilla.
Beat until smooth.
Spread into a cookie pan and bake for 12-15 minutes, or until the bottom is golden brown.
Let cool.
Whipped cream
Beat whipped cream until lighter, then add in the sugar, slowly, then the vanilla extract.
Whip until very light and fluffy.
Enjoy!
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