First of all, I need to apologize. I have been so busy and have not have time to cook nor post on Princess Norn Cooks. But I can thankfully say all my exams are over until finals and I have been busy spending time with my family and friends. This past weekend, my family came in town for my sorority’s parents’ formal. It is the one event of the year where all the parents come in town and we have a special night of dinner and dancing with our parents, dates, and sorority sisters.
I wanted to spend as much time with my parents while they were here for such a short amount of time. Friday night, we went to another one of my favorite restaurants in Charlottesville (actually in Ivy), Duner’s. They change the menu everyday and always use fresh, local ingredients. Saturday though was definitely the most special. We went wine tasting at a new vineyard located 9 miles away from Charlottesville called Pippin Hill Farm. Unlike many other vineyards, they served food, like actual food, not just bread and cheese! And it was good food. We grabbed lunch, drank wine, and, of course, brought along a dog with us.
Although I made this Strawberry Cream Pie over Easter two weeks ago, I thought it was appropriate to post after we went to Pippin Hill. While we were there, about thirty beagles stormed the property with their herders in tow. The old men were training the beagles to rabbit hunt. And for some odd reason, this reminds me of Strawberry Cream Pie. Maybe because I think of English men enjoying strawberries and cream, drinking Pimms and with their dog trailing behind them at a polo match? I do not know, but all I have to tell you is that I went crazy after I ate this dessert.
Strawberry Cream Pie
3 tablespoons cornstarch
2 tablespoons all-purpose flour
1/4 teaspoon salt
1 cup sugar, divided
3 cups half-and-half
6 egg yolks
2 teaspoons vanilla extract
1 9-0unce package chocolate wafer cookies
4-ounce semisweet chocolate bar, chopped
1/2 cup butter, melted
1 quart fresh strawberries
1/4 cup red currant jelly
1 tablespoon good orange liqueur
1. Whisk together first 3 ingredients and 2/3 cup sugar in a medium saucepan. Whisk together half-and-half, egg yolks, and vanilla extract in a small bowl; gradually add to cornstarch mixture, whisking constantly.
2. Bring to a boil over medium heat, whisking constantly, and cook, whisking constantly, 1 minute. Remove from heat, and transfer to a bowl; cover and chill for 4 to 24 hours.
3. Preheat oven to 350 degrees. Pulse wafer cookies and chopped chocolate in a food processor until finely crushed. Stir together cookie crumb mixture, melted buter, and remaining 1/3 cup sugar. Firmly press mixture on bottom, sides, and onto lip of a lightly greased 9-inch pie plate.
4. Bake at 350 degrees for 10 minutes. Transfer to a wire rack and cool completely.
5. Spoon chilled half-and-half mixture into prepared crust. Cut 8 to 10 strawberries in half, and arrange around outer edge of pie; hull and slice remaining strawberries, and arrange in center of pie.
6. Cook jelly in a small saucepan over medium heat 2 to 3 minutes or until melted. Remove from heat, and stir in liqueur. Brush jelly mixture gently over strawberries. Chill, uncovered, 30 minutes.
Adapted from Southern Living