With the golden light of summer shining across the Shire, there is no finer way to enjoy the bounty of the hobbit gardens than with a slice of luscious strawberries and cream pie with a golden graham cracker crust.
Summer in MIddle Earth
Under the warm golden sun of summer, as the days grow long and the earth teems with new growth, we imagine what foods would fill the tables of JRR Tolkien’s Middle Earth. As the gardens begin to offer up their treasures, all the races of Middle Earth would celebrate the season of abundance. From lush gardens and flowering orchards, what exquisite dishes would grace the elegant tables of the Elven kingdoms or the great halls of the Dwarven kings? As the fields yield their golden crops and the hedgerows offer up their treasures, we can wonder at what foods would be enjoyed from the far cities of men to the quiet hills of the Shire. Let us explore together some of the culinary delights from different lands for a Summer Feast in Middle Earth.
In the Shire
As our summer feast comes to an end, we are back in the Shire with this delightful pie made with the last of the season’s strawberries. With a golden graham crust piled high, clouds of whipped cream cheese and a sweet berry filling, this pie is a celebration of the hobbits’ love of simple pleasures and seasonal fare. Topped with swirls of whipped cream and more fresh berries, this strawberries and cream pie is the perfect dessert on a warm summer evening.
Ingredients
Strawberries: Fresh strawberries are used in the cooked filling and to garnish the finished pie. The berries can be sliced if they are small or diced if they are large.
Cream cheese: This recipe was formulated using regular cream cheese, not light. If you use light cream cheese, there may be some issues with the filling setting properly – light cream cheese can be a bit softer than regular once beaten.
Icing sugar: I prefer using icing sugar in the cream cheese filling. The icing sugar dissolves instantly into the cream cheese mixture while granulated sugar can sometimes feel gritty if it hasn’t been completely incorporated.
Graham crumbs: You can use ready made graham crumbs or make your own from crushed graham crackers.
How to Make Strawberries and Cream Pie
Make the strawberry filling
Wash and dice the strawberries. Add the strawberries to a medium saucepan along with the sugar and lemon juice. Place over medium high heat and cook until the strawberries release their juices, about 5 minutes.
Meanwhile, in a small cup combine the gelatin and 1 1/2 tsp water. Set aside for the gelatin to bloom. In another small bowl, stir together the cornstarch and 2 tbsp water to make a slurry. When the strawberries have come to a boil and are very juicy, whisk in the cornstarch slurry. Let the mixture come to a boil to thicken before removing from the heat. Add the gelatin, stirring as it melts into the filling.
Transfer the filling to a mixing bowl and cover with a piece of cling film placed directly on the surface. Chill the filling overnight if possible, or for at least 4 to 6 hours until cold and set.
Bake the crust
Preheat the oven to 350°F. In a mixing bowl combine the graham cracker crumbs and sugar. Add the melted butter and stir to combine. Spray a pie dish with non-stick spray. Press the graham cracker mixture evenly into the prepared dish. Bake for 10 minutes. Cool completely before filling.
Make the cream filling
Begin by whipping 1 1/4 cups of the cream in a mixer using a whip attachment. Once the cream is whipped to stiff peaks, transfer the whipped cream to a bowl and set aside in the fridge for later. In the same mixer bowl, add the softened cream cheese. Beat on medium with a paddle attachment until the cream cheese is creamy and fluffy, scraping down the sides as needed.
Add 3/4 cup icing sugar and vanilla extract to the mixer. Beat on low just until the icing sugar has been incorporated. Scrape down the sides and then beat on medium until the cream cheese mixture is smooth.
Gently fold one third of the whipped cream into the cream cheese mixture until fully combined. Repeat two more times with the rest of the whipped cream – take care not to whip the mixture too vigorously as it can deflate the whipped cream.
Assemble the pie
Set aside about 3/4 cup of the cream cheese filling in a small bowl for the whipped cream topping. Stir the strawberry filling to loosen before using. If desired, you can reserve 1 tbsp of the filling (try to avoid large berry pieces) to glaze the berries for garnish.
Begin by dropping two thirds of the cream cheese filling in large dollops into the graham crust. Next dollop two thirds of the strawberry filling into the pockets in the cream cheese filling. Using a knife, swirl the two fillings together. Repeat the process with the remaining cream cheese and strawberry filling, smoothing the top to finish. Chill for at least 4 to 6 hours to set.
Serve the Strawberries and Cream Pie
To decorate the pie, beat the remaining 1 1/4 cups whipping cream to soft peaks. Add 1 tbsp icing sugar and the reserved cream cheese filling. Beat until the cream has stiff peaks. Transfer the whipped cream to a pastry bag fitted with a large tip. Pipe the whipped cream decoratively over the pie. Slice the remaining strawberries in half and arrange around the pie. If desired, warm the reserved glaze in the microwave until it begins to melt. Brush the glaze on the berries to give them a shine. Chill until ready to serve. Enjoy!
More Summer Recipes from Middle Earth
- In The Shire – Herb Baked Trout with New Potatoes
- In Gondor – Cheese and Herb Stuffed Flatbread
- In Mordor – Sweet and Spicy Oven Baked Ribs
- In Rohan – Barley, Kale and Blueberry Salad
- In Rivendell – Herbed White Bean Crostini
- In The Misty Mountains – Stout Glazed Steak and Onion Skewers
