Zutaten für Bavarian Strawberry Cream Pie
- 1 (10 ounce) package frozen strawberries in sugar, thawed
- 1⁄4 cup powdered sugar
- 1⁄2 cup cold water
- 2 tablespoons unflavored gelatin
- 1 cup boiling water
- 2 tablespoons fresh lemon juice
- 1 cup heavy whipping cream
- 1 (3 ounce) package strawberry Jell-O
- 1 (8 ounce) package cream cheese, softened
- 1 prepared 9 inch graham cracker crust
- 1 cup granulated sugar
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Bavarian Strawberry Cream Pie? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
Zubereitung von Bavarian Strawberry Cream Pie
- In a large bowl, crush 2 lbs fresh strawberries and add 1 cup granulated sugar. Gently mash some of the strawberries for a chunky texture.
- Let the strawberry mixture stand for 30 minutes to allow the strawberries to release their juices and the sugar to dissolve.
- In a separate bowl, sprinkle 2 tablespoons unflavored gelatin over ½ cup cold water. Let stand for 5 minutes to bloom.
- Add ½ cup boiling water to the gelatin mixture and stir until completely dissolved.
- Stir in the strawberry mixture and 2 tablespoons fresh lemon juice.
- Chill the gelatin mixture in the refrigerator until it reaches the consistency of unbeaten egg whites (approximately 2-3 hours).
- In a separate bowl, whip 2 cups heavy cream with 2 tablespoons powdered sugar until stiff peaks form.
- Gently fold the whipped cream into the chilled strawberry mixture until just combined.
- Pour the filling into your prepared pie crust (recipe #371212 recommended).
- Refrigerate for at least 4 hours, or preferably overnight, to allow the pie to set completely.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
64g
Fat
34g
Carbs
6g
