Lala's Strawberry Pie
Sweet in taste and looks: big chunks of ripe strawberries set in pink cream.
Ingredients
- 1 9" pie shell, fully baked and cooled
- 16 oz strawberries, cored and cut into chunks
- ⅔ cup sugar
- ½ teaspoon balsamic vinegar
- 1 pinch salt
- 1 pinch black pepper (optional)
- 1 teaspoon beetroot powder (optional)
- 1 Tbl unflavored gelatin, or 1 0.3 oz packet
- ¼ cup cold water
- ½ cup hot water
- 2 egg whites
- ½ cup cream
Instructions
- Sprinkle the gelatin over the cold water, and allow it to sit for a few minutes to bloom and soften. Then pour the hot water on top of the gelatin and stir to mix. Set aside to cool.
- Partially mash the strawberry chunks to release some of the juice. Then stir the sugar, salt, pepper, beetroot powder, and balsamic vinegar into the strawberries. Set aside.
- Mix the gelatin and water into the strawberry mixture and stir well. Then set the filling in the refrigerator for 15-30 minutes, until partially set. It will be a bit thicker, especially around the edges, but it's ok if it's still kind of liquid.
- Whip the egg whites until stiff. Then gently fold the egg whites and cream into the partially set strawberry mixture until no streaks remain. Pour the completed filling into your prepared pie shell and refrigerate until fully set, at least 3 hours.