Makes one 9-inch pie
When it is too hot to turn on the oven, this cool and creamy vanilla cream pie is perfect. For just a bit of kick, pair it with fresh strawberries or raspberries seasoned with a splash of aged balsamic vinegar.
Ingredients
- Graham Cracker-Crumb Crust, baked and cooled
- 2 tablespoons cool water
- 2 teaspoons powdered gelatin
- 3 cups heavy cream
- 3/4 cup sugar
- 1 pint (1 lb) strawberries, rinsed, hulled, or halved or quartered; or raspberries, rinsed
- 2 teaspoons balsamic vinegar
- Freshly ground black pepper, as needed (optional)
Directions
- Place the water in a small bowl and sprinkle the powdered gelatin on top. Whisk to combine. Set aside to bloom the gelatin, about 10 minutes, or until the gelatin has absorbed all of the water.
- In a small saucepan, combine 1½ cups of the heavy cream with ½ cup of sugar, stirring continuously over medium heat until the sugar is dissolved and the mixture is hot. Set aside.
- Place the remaining 1½ cups cream in a medium stainless-steel bowl. Add the gelatin to the cream and gently whisk until the gelatin has dissolved. Add the reserved hot cream and stir to combine. Allow the mixture to cool until it registers 85° to 90°F on a candy thermometer and appears slightly lumpy.
- Pour the filling into the prepared crust. Smooth and level the filling with an offset spatula. Immediately refrigerate the pie, chilling it for at least 4 hours until set.
- Meanwhile, in a large bowl, combine the berries, the remaining ¼ cup sugar, and the vinegar. Season with pepper, if desired, and toss to combine.
- Top the pie with the berries and serve.
