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:
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!
- 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:
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:
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.