Okay, so confession…This isn’t actually a recipe post. Mainly because when I made this pie, I didn’t really measure anything. And if you want a bigger confession…I usually don’t measure things out to an EXACT amount when cooking or baking. So you can consider this recipe post for a pie more like an idea…Or a PIE-dea. Okay, that was a bad pun, but I had to make it.
Anyway…For this pie, I had some leftover curd from my wedding macaron mania (see previous blog post). I also had some strawberries that were about to be TOO ripe that I needed to use up. Oh and some heavy whipping cream that was fast approaching an expiration date. So why not toss it all together into a pie to feed to my coworkers on a Friday night!?
If you want to make this pie too, you can! Because you can just buy everything premade – the graham cracker crust, the lemon curd, the whipped cream. Just layer it and say you made it all yourself.
Lemon Curd Strawberry Pie
- Get a graham cracker crust (I made my own with 1¾ cup graham cracker crumbs, ½ cup almond meal, 8 tablespoons of unsalted butter that was melted. Mix together, press into pie dish, bake at 375º F for 10 minutes. Let cool and place into fridge to ensure it’s cold before you assemble the pie).
- Put a layer of lemon curd (you can find this in a jar near the jams/jelly in the grocery store) – not too thick!
- Add a layer of sliced fresh strawberries.
- Add another very tiny thin layer of lemon curd (this will help the next layer of strawberries stick instead of sliding around all over when you slice and serve the pie.
- Add a second layer of sliced strawberries.
- Put a layer of whipped cream on top. <— You can stop here, but if you want to fancy it up (like I did because I’m an overachiever)….
- Put whipped cream into a piping bag and pipe stars along the top.
- Place in the fridge for at least 2 hours before serving.
- Slice and stuff your face.
For my whipped cream, I don’t have a recipe…I literally pour some heavy whipping cream into a giant bowl, add some powdered sugar and vanilla bean paste…Then whisk using an electric whisk until it’s the right consistency. Why no measurements? I dunno, but sometimes if something is already very sweet, you don’t want the whipped cream to be overly sweet, so you need to adjust to taste.
Anyway, I brought this into work and half of it was gone within 30 minutes. So if you’re looking for a quick, throw together dessert, this would be the one to do!