Strawberry Milkshake Pie
This delightful Strawberry Milkshake Pie is packed with flavors that evoke childhood memories, featuring a creamy filling and a buttery crust.
Ingredients
For the crust
- 1 pkg. 11.2-oz. pkg. shortbread cookies
- 1 pinch Kosher salt A large pinch
- 5 Tbsp. unsalted butter, melted
For the filling
- 20 oz. fresh strawberries, quartered
- 1/4 cup granulated sugar
- 1 Tbsp. fresh lemon juice
- 1 packet 1/4-oz. gelatin
- 1/3 cup boiling water
- 3/4 cup heavy cream, divided
- 1 pkg. 8-oz. cream cheese, softened
- 1 cup sweetened condensed milk
- 1/2 cup heavy cream, for topping
- 4 fresh strawberries halved for garnish
Instructions
Make the Crust
- In a food processor, pulse the shortbread cookies until fine crumbs form.
- Pour the crumbs into a medium bowl. Add a large pinch of kosher salt and stir to combine.
- Next, pour in the melted butter and mix until the mixture holds together like damp sand.
- Transfer this mixture to a 9-inch deep pie plate. Press it into the bottom and up the sides to create the crust.
- Refrigerate until you’re ready to use.
Cook the Strawberries
- In a medium pot over medium heat, combine the quartered strawberries, granulated sugar, and fresh lemon juice.
- Stir often, smashing the strawberries gently to help break them down.
- Cook until the strawberries are completely broken down, approximately 20 to 25 minutes.
- Once done, let it cool.
Prepare the Gelatin Mixture
- Place the gelatin in a small heatproof bowl.
- Pour the boiling water over the gelatin and stir until it’s completely dissolved. Ensure it cools before mixing it into the filling.
Beat the Whipped Cream
- In a large bowl, using a handheld mixer set to medium speed, beat 3/4 cup of heavy cream until stiff peaks form.
Combine the Ingredients
- In another large bowl, use a handheld mixer on medium-high speed to beat the softened cream cheese and sweetened condensed milk until smooth.
- Fold in the cooked strawberry mixture and the cooled gelatin until fully combined.
- Gently fold in the whipped cream until just combined, being careful not to deflate the airiness.
Fill the Crust
- Pour the filling into your cooled crust, smoothing the top.
- Refrigerate until set, which will take at least 4 hours or up to overnight.
Final Touches
- When you’re ready to serve, prepare the topping. In a medium bowl, beat the remaining 1/2 cup of heavy cream until stiff peaks form again.
- Transfer the whipped cream to a piping bag fitted with a star tip and pipe around the border of the pie.
- Garnish with halved fresh strawberries.
Notes
For a healthier variation, consider using low-sugar options, dairy-free substitutes, or whole-grain crusts. Ensure to allow enough chill time for proper setting.