20. Ginger and Rum-Soaked-Strawberry Pie (+ extras!!)

I found strawberries at an irresistible price the other day.

So clearly I was going to make a strawberry pie.  But, lacking rhubarb, I looked for some other variant of strawberry pie.  I picked up ginger, thinking perhaps that would fit in somehow:

See how nicely they fit together?

Then disaster struck: while looking for inspiration online, I came across a recipe I just could not stop drooling over: Ginger Pie (inspired by Harold & Maude).  I NEEDED to make ginger pie.

But I didn’t want to give all those strawberries the chance to go bad.  And freezing fresh fruit always seems so sad.  And I didn’t have heavy cream, as Rowley’s Ginger Pie recipe called for.  So I did what I am wont to do with recipes: I read the recipe twice, then ignored it and threw stuff together until it tasted and looked right.

The result is delicious– I have no doubt that Rowley’s original is as well. (His entire blog is wonderful.  With a name like “Rowley’s Whiskey Forge”, how could it not be?).

This pie consists of a springy ginger custard, with splashes of rum-soaked strawberries.  The ginger custard is oh-so-delicious.  It is not too dense or ‘custardy’: more like a ginger cheesecake really. The ginger itself is delightfully pronounced while not too WHAM-POW!

Ginger Custard:

  • 2.5oz cream cheese, softened
  • 3 Tbsp butter, softened
  • 1/4-1/3 cup sugar
  • 3-4 Tbsp minced ginger
  • 2 Tbsp plain yogurt (or heavy cream)
  • 2 eggs
  • 2 Tbsp flour

Beat together the first 4 ingredients until smooth. Beat in the yogurt, then the eggs.  Stir in the flour.  Pour into an unbaked pie shell.

(OPTIONAL) Rum-Soaked Strawberries

  • ~6 strawberries, destemmed and sliced in half
  • 2 Tbsp rum

Let the berries soak in the rum for about 10 minutes, stirring occasionally.  Drop the strawberry halves like little rum-soaked bombs into the custard.

Bake the pie at 350 for 40 minutes.  Easy Peasy Pudding Pie.

 

Now, the ginger custard recipe will give you far too much for an 8 inch pie tin.  I thought about scaling the recipe back so you’d have the proper amount.  But you know what? No.  You want extra. Before just licking the bowl clean (salmonella? totally worth it) I made a small just-ginger pie (tossing in another teaspoon of minced ginger):

I still had a lot of dough left (I’d made enough for 2 entire crusts).  So I made some more rum-soaked strawberries and rolled up some individual pie-lets:

Half a rum-strawberry, cocooned in pie dough.

 

Still with pie dough left, I figured I should eat something perhaps a tad bit less decadent.  So I ignored the fact that this dough had cinnamon sugar (see post 19 for my recently adopted rough-puff-pastry recipe) and made myself a really quick pizza tart.  I’m tempted to include it in my pie count because it’s so quick, simple, and yummy. But if I do I’ll adapt the dough a bit.

I said quick and easy, right?  This took literally two minutes to put together. Thickly rolled dough, topped with a splash of commercial pasta sauce, a handful of kale, parmesan cheese, a drizzle of olive oil, and crushed black pepper and sea salt:

mmmm. Almost like a meal.

Bake everything at 350, for enough minutes to make them cooked, and not enough minutes to burn them.

I’m not ashamed to admit that I ate the entire mini pie and the pizza tart. Those pictures make them look deceptively large.  Or so I’ll keep telling myself. Besides, it’s my birthday.

 

 

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One Response to 20. Ginger and Rum-Soaked-Strawberry Pie (+ extras!!)

  1. Pingback: 25. Peach Pie | thepielab

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