Two summers ago, I did a "summer of pie" series here on the blog. This was one of my all time favorites, so I thought I'd share it again, as it is incredibly perfect for hot days!
((I will humbly state that I think mine looks better, Martha. Just ignore the out of focus iphone photo, k?))
what??? I thought that's what bloggers were supposed to do...have mental battles with Martha Stewart. no? oye.
12 oz strawberries, sliced
1 can sweetened condensed milk
veggie oil cooking spray
3/4 cup sugar
2/3 cup strained lemon juice
10 graham crackers, crushed
1/4 cup sugar
2 teaspoons lemon juice
2 large egg yolks (reserve whites for meringue), plus 1 large egg, lightly beaten
3 large egg whites, room temp
5 tablespoons melted unsalted better
1. Preheat oven to 375 degrees. Make the crust: Coat a 9-inch pie plate with cooking spray. Pulse crackers in a food processor until finely ground; measure 1 1/3 cups, and discard excess. Pulse cracker crumbs, sugar, and 1/4 teaspoon salt in food processor to combine. Add butter, and pulse until mixture is moist and holds together when pressed between 2 fingers.
2. Press crust evenly into bottom and up sides of pie plate using the bottom of a dry measuring cup. (Make sure the sides and rim of the crust are firmly pressed so they don't crumble when pie gets cut.) Freeze for 30 minutes.
3. Bake crust until firm and turning darker around edges, 10 to 11 minutes. Remove from oven, and reduce oven temperature to 325 degrees.
4. Meanwhile, make the filling: Whisk together condensed milk, lemon juice, egg yolks and egg, and 1/4 teaspoon salt.
5. Pour filling into warm pie crust. Bake for 20-30 minutes, or until the center is set. Transfer to wire rack to let cool and then chill in refrigerator for 2-3 hours.
6. Make the topping by sprinkling strawberries with 2 tablespoons of sugar and lemonjuice. Let sit for 30 minutes.
7. Meanwhile, heat egg whites and remaining 1/2 cup plus 2 tablespoons sugar in the heatproof bowl of a mixer set over a pan of simmering water until sugar dissolves and mixture is warm to the touch, 2 to 3 minutes. Transfer to mixer, and whisk on high speed until medium peaks form, 8 to 9 minutes.
8. Spoon berries over pie. Spoon meringue over top. Place pie under broiler, with rack in lowest position, until meringue is just browned. Alternatively, use a kitchen torch to brown the top.
The recipe can be found here as well to print, ((thanks Martha!)) and let me just tell you...homemade graham cracker crust is SO easy and SO worth it. I used cinnamon sugar graham crackers and holy moly. The remainder of the recipe is straight forward, but a little complicated and time consuming, but is definitely worth the extra effort. This pie turned out so sweet, creamy, tangy, and tasty I can't even stand it. In Chase's words,
"That pie is amazing."
Here is a photo compilation ((fancy wording for no reason)) of the pie in three steps. Just the filling & crust, with the topping added, and then the meringue. I tried to add strawberry puree to the "filling" to make it pink rather than muted yellow, but as you can see....it didn't work.
Chase was napping, so I had to rely on my iphone to get some self portraits with the pie. Also, all of the other photos were taken with my iphone. I know...I'm so lazy.
happy pie making!
recipe: courtesy of martha stewart
pie pan: pyrex ((3 bucks at king soopers, baby))
striped straws: sweet lulu