Oh, the sweet taste of frozen summer desserts. This is one of my top favorite treats for a warm evening.
My mom made this just about every summer growing up and it has been a staple recipe in my family. This was my first time making it, and even seeing the recipe. I made some small tweaks, and fingers crossed it can even compare to our classic family recipe.
The recipe starts out by making the pie crust. I’ve never made a pie crust like this but essentially it’s making a dough, patting it down into a flat pan, and baking it until it is like a cookie. I took a corner (as you can see in later pictures) to see how done it was/if it was crumbly enough to make a crust.
The original recipe for the crust calls for chopped almonds, but I ended up adding some almond flour instead with a touch of almond extract, which gives it the loveliest flavor. (Almond flour added more moisture so I baked it longer, for about 40 minutes. I also put it in a smaller pan without realizing. Use a 9 x 13 and start checking around the 25 minute mark).
I have only ever had this pie with strawberries, however I wanted to give this a touch of blue fruit for Independence Day! And what better than blueberries? (Are they really even blue though?) My intention was for there to be some chunks of strawberries and some chunks of blueberries however it all got mushed and mixed in when creating the meringue. So if you’d like to see any of the fruit, I suggest either folding part, or additional, fruit into the meringue once it’s already stiff.
For the fruit, I used frozen strawberries in sugar, found in the freezer section, and then made a blueberry syrup from frozen blueberries, sugar, and a touch of lemon juice. The fruit in syrup is used, not only because it is sweeter, but because it is softer and doesn’t leave hard chunks of fruit.
Once baked, I crumbled a third of the crust into each pie pan. If I were to do this again, I would add more crumbs for the crust and sprinkle less on top. So I suggest using instead 1/4 or less of the crumbs for sprinkling on top and splitting the 3/4 that’s left in half between each pie pan.
I whipped the meringue expecting that it would take longer to stiffen however it only took about 5 minutes. If anything whip it longer to ensure it doesn’t deflate when folding in the whipped cream.
I learned a technique for folding at a macaron class a month ago, but there are plenty of tutorials on youtube for how to do it properly.
Once whipped and folded together, pour the meringue mixture evenly between the two pies and then sprinkle on the remaining crumbs. Then all you have to do is freeze it! (I waited to cover it until it was fully frozen so it wouldn’t get all over the plastic wrap.)
The pie turned out delicious and I will definitely be bringing one of them to the barbecue at my aunt and uncle’s house tonight for the 4th! Wishing everyone a safe holiday and I hope you get a chance to try making this over the summer!!
- 1/2 cup butter, softened
- 1 cup all-purpose flour
- 1/4 cup almond flour
- 1/4 cup brown sugar
- 1/4 tsp almond extract
- 10 oz. frozen strawberries in sugar
- Blueberry syrup (1 cup frozen blueberries, 2 tbsp sugar, juice of half of a lemon)
- 3 egg whites
- 1 1/2 cups sugar
- 1 1/2 tbsp lemon juice
- Pinch of salt
- 1 1/2 cups heavy cream
- Preheat oven to 300 degrees F. Grease a 9x13 pan.
- Mix together butter, flour, almond flour, brown sugar, and almond extract. Press into greased pan and bake until golden brown, starting to check around the 25 minute mark.
- Let the crust cool.
- In a sauce pan, combine blueberry syrup ingredients. Bring it to a simmer. Allow to cool.
- Whip heavy cream until there are stiff peaks. Refrigerate until ready to use.
- Set aside 1/4 or so of baked pie crust. Crumble up remaining 3/4 and separate evenly into two 9" pie pans. Press and pack down the crumbs into bottom of the pans so there are no cracks.
- Whip together frozen strawberries in sugar, blueberry syrup, egg whites, sugar, lemon juice, and salt on high until there are stiff peaks, for at least 5-8 minutes.
- Fold the whipped cream into the meringue until it is one consistent mixture.
- Separate the pie filling evenly between the pie pans and smooth out the tops. Crumble up the remaining 1/4 of the crust and sprinkle it evenly over the two pies.
- Freeze for at least a few hours and until ready to serve.