Frozen Strawberry Pie
- 2 cups strawberry pulp
- 1 tablespoon sugar
- 4 eggs, beaten
- 3/4 cup sugar
- 1 10-inch layer sponge cake
- 1/2 lemon juice only
- 1 quart whipped cream (1 pint heavy cream)
- 2 ounces confectioner's Sugar or 3 3/4 tablespoons
- 1/2 teaspoon gelatine powder
Press washed berries through a sieve, measure out 2 cups (1 pound) of them, add the tablespoons of sugar and let them stand overnight in refrigerator. Whip the eggs with remaining sugar in top of double boiler over boiling water, cook about 15 minutes, until eggs are partly cooked and mixture is light. Add the gelatine (previously soaked in little cold water). Beat mixture over cold water until it is cold, about 15 minutes (be patient, you rascal).
Then add strawberry pulp and lemon juice to mixture. Slowly stir in the whipped cream and confectioner's sugar. Line pie pans with the sponge cake, pour the mixture into them, place in freezer and freeze overnight. Decorate with whole berries and whipped cream before serving.
Eggs must not be overcooked. The mixture must be cooled off before adding whipped cream, but not too cold, or gelatine will set.
Then add strawberry pulp and lemon juice to mixture. Slowly stir in the whipped cream and confectioner's sugar. Line pie pans with the sponge cake, pour the mixture into them, place in freezer and freeze overnight. Decorate with whole berries and whipped cream before serving.
Eggs must not be overcooked. The mixture must be cooled off before adding whipped cream, but not too cold, or gelatine will set.
Submitted by May 31, 2009
18 min
1710 min
1728 min