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Strawberry Milk Pie

Author: Taste of the South Magazine

Ingredients

  • 1 9-inch fully blind-baked and cooled pie crust
  • ¾ lb fresh strawberries, hulled and chopped
  • ¾ cup granulated sugar
  • 1 ½ cups heavy cream
  • 1 cup whole milk
  • tsp kosher salt
  • cup cold water
  • 2 tsp unflavored gelatin
  • ½ tsp vanilla extract
  • ¼ tsp almond extract
  • Sweetened whipped cream and sliced strawberries, for serving

Instructions

  • In a medium saucepan, bring strawberries and sugar to a boil over medium heat. Cook, stirring frequently, until mixture is thickened and coats the back of a spoon. This will take between 10 and 25 minutes.
  • Remove from heat. Using an immersion blender, puree mixture until very smooth. Whisk in cream, milk, and salt. Heat over medium-low heat, whisking frequently, just until mixture begins to steam. Do not boil. Remove from heat.
  • In a small bowl, place ⅓ cup cold water and sprinkle gelatin over top. Let stand 5 minutes. Whisk gelatin mixture into strawberry mixture until fully dissolved. Whisk in both extracts.
  • Pour the strawberry mixture in your pie crust, then pour the leftover mixture into small mason jars or ramekins. Refrigerate at least 6 hours, preferably overnight. Top with whipped cream and sliced strawberries before serving.

Notes

Recipe is sourced from Taste of the South Magazine, March/April 2019. This pie reminds me of one my mom made frequently which entailed melted ice cream and a packet of strawberry-flavored Jell-O. Here is a from-scratch version! It’s fun and reminds you of being trashy with a glass of cheap, corn-syrup laden “homemade” strawberry milk when you were little. This is a straightforward recipe, just make sure your water for dissolving the gelatin is cold. This recipe makes more strawberry pie filling than will comfortably fit into the pie crust. This bothered me at first and I assumed I’d rework the recipe, but then I realized how silly I was being! Who in hell would ever have a problem with two leftover ramekins or cups of pie filling to hide from the rest of their household members and sneak at midnight? No one we know, that’s for sure. I made my pie crust from scratch using King Arthur Flour’s recipe (I halved it), but obviously use whatever works best for you, including store bought if you want.