Hold on to your sweet tooth because this Strawberry Triumph Pie is going to rock your world! This is my new favorite summer dessert. The color and the flavor all combine into a jaw-dropping finale to any summer meal. Fancy or casual. For company or just for yourself.
The sinfully sweet Strawberry Triumph Pie is from the 1955 Edition of The Good Housekeeping Cookbook. I made an executive decision to swap out the regular piecrust for a gingersnap crust in the same Cookbook. This was a game changer. My fiancé declared that he could just eat the crust all by itself: it was flavorful and the perfect chewy consistency. Gingersnap crust filled with sweet strawberry filling topped with whipped cream…just wow!
My Strawberry Triumph Pie is a really a pie masquerading as a tart. I’ve Googled it extensively but I’m still a little fuzzy on the difference between pies and tarts besides the pan, obviously. Call it what you will, Strawberry Triumph Pie tastes just as delicious in either pan.
My only advice is cut the largest slice you can manage and don’t skimp on the whipped cream. The whipped cream provides a nice balance to all that sweet strawberry amazingness. Oh! And I completely forgot to mention that it easy to make! It takes more patience and timing than anything.
Strawberry Triumph Pie
Baked 9” Pie Shell or Baked Crumb Crust
1 quart hulled strawberries
3 tablespoons cornstarch
1 cup granulated sugar
2 tablespoons fresh, frozen or canned lemon juice
½ cup heavy cream, whipped [I couldn’t resist adding ¼ teaspoon vanilla extract]
With fork or pastry blender, crush half of strawberries; stir in cornstarch, sugar, lemon juice. Cook over moderate heat, stirring, until clear and thickened; cool. While this cools, make and pre-bake your pie crust.
Cut rest of berries in halves or in smaller pieces if you are making miniature pies. Fold into cooled mixture. Turn into crust. Refrigerate until well chilled.
Gingersnap Pie Crust
1 1/3 cups finely crushed gingersnaps (~20 2” cookies)
6 tablespoons unsalted butter
Preheat oven to 375°Let butter soften. Roll out cookies in a plastic bag or in parchment paper. In a small bowl mix together butter and gingersnaps with a fork until crumbly. Set aside 3 tablespoons of the mixture to garnish the finished pie.
Press crumbs into the bottom and sides of a 9” pie dish with the back of a spoon. The crust will shrink a little when it bakes. Bake in preheated oven for 8 minutes. Cool before filling.
By the way, I have no idea why it is called a Strawberry Triumph Pie, but it somehow seems to fit.