Ingredients

The following ingredients have 8 Servings
  • 1 1/3 cups graham cracker crumbs
  • 1/4 cup sugar
  • 1/4 cup unsalted butter, melted and cooled
  • 1/4 cup water
  • 1 tablespoon powdered gelatin (if keeping kosher or vegetarian use kosher or vegan gelatin)
  • 1 pint fresh strawberries, washed and hulled
  • 5 eggs, separated
  • 1/2 cup sugar, divided
  • 1 teaspoon vanilla
  • 1/4 teaspoon kosher salt
  • Pinch cream of tartar
  • 1 cup heavy whipping cream
  • 2 tablespoons powdered sugar
  • 1/2 teaspoon vanilla
  • additional strawberries, for garnish if desired
  • mixing bowls, 9 inch pie pan, blender or food processor, fine mesh strainer
  • heat proof bowl and saucepan or double boiler, whisk, stand or hand mixer

Instruction

  • Begin by making the crust. Heat the oven to 350°F. In a medium bowl combine the graham cracker crumbs, sugar, and melted butter.
  • Mix until the graham cracker crumbs are evenly coated in butter.
  • Press the crumbs firmly into a 9-inch pie pan. Bake the crust for 10-12 minutes, or until the crust is golden brown and firm when gently pressed in the center. Cool completely to room temperature before adding the filling.
  • Next, prepare the filling. In a small bowl combine the water and powdered gelatin. Allow to stand until completely bloomed, about 10 minutes. Set aside.
  • Place the strawberries in the work bowl of a blender or food processor. Blend on high speed until the strawberries are thoroughly pureed, about 1 minute. Pour the puree through a fine mesh strainer to remove any seeds. Measure out 1 ½ cups of the puree. Reserve any additional puree for mixing into smoothies, or pouring over ice cream.
  • In a heat proof bowl, or the work bowl of a double boiler, combine the strawberry puree, egg yolks, ¼ cup of the sugar, and the vanilla. Whisk to combine then place over a pan of simmering water. Cook the mixture, whisking constantly, until it thickens enough to coat the back of a spoon thickly and reaches a temperature of 160°F, about 8-10 minutes.
  • Remove the bowl from the heat and add the bloomed gelatin. Whisk until the gelatin is completely melted, about 1 minute. Chill in an ice bath for 3-5 minutes, stirring constantly, until it thickens slightly and is no warmer than room temperature. Set aside.
  • In the work bowl of a stand mixer fitted with the whip attachment, or in a large bowl with a hand mixer, add the egg whites, kosher salt, and cream of tartar. Whip on medium speed until the white are frothy, about 1 minute. Increase the speed to medium high and gradually add the remaining ¼ cup of sugar. Continue to beat until the egg whites form medium peaks, about 1-2 minutes.
  • Working in thirds, fold the egg whites into the strawberry mixture, making sure no large streaks of egg white remains.
  • Pour the mixture gently into the prepared crust and chill until firm, about 4 hours.
  • Once chilled prepare the whipped cream topping. In the work bowl of a stand mixer, or in a large bowl with a hand mixer, add the cream, powdered sugar, and vanilla. Whip on medium speed until the cream begins to thicken, about 1 minute, then increase the speed to medium high until the cream is fluffy and holds medium to firm peaks, about 1-2 minutes more. Spread the whipped cream over the pie, and decorate with slices of fresh strawberry if desired.