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.



This entry was posted in Custard Pies, Favorites, Savory Pies and tagged , , , , , , , , , . Bookmark the permalink.

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

  1. Pingback: 25. Peach Pie | thepielab

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