Deconstructed Strawberry Pie
Deconstructed Strawberry Pie with Cinnamon Whipped Cream and Chocolate Ganache may look difficult to make, but they only take moments with the help of store-bought pie crust.
Servings: 6 servings
For the pie crust and the berries:
- 2 9″ round pie crusts, store-bought or homemade
- ¼ cup granulated sugar
- 1 teaspoon ground cinnamon
- 1½ cups thinly sliced strawberries fresh not frozen
For the cinnamon whipped cream:
- 1 pint heavy cream
- 1 teaspoon pure vanilla extract
- ½ teaspoon ground cinnamon
- 2½ tablespoons confectioners sugar
For the chocolate ganache:
- 6 ounces semi-sweet chocolate chips
- 3 tablespoons heavy cream, hot, but not boiling
To make the pie crust hearts:
On a lightly floured surface, roll out the pie dough to 1/8″ thickness and cut with a 3″ heart cookie cutter. *Note – you’ll need two hearts for each "pie" so cut 6 in total.
Place the cut pie crusts onto a parchment lined baking sheet and pierce each pie crust a couple of times with the tines of a fork.
In a small bowl, stir together the granulated sugar and cinnamon. Sprinkle each pie crust liberally with the sugar/cinnamon mixture.
Bake the crust pie shapes in a preheated 350-degree oven for 17-20 minutes or until they’re crispy and lightly browned. Cool.
To make the cinnamon whipped cream:
Place the metal bowl and whip of a stand mixer in the fridge to cool while you prepare the crust pie. *Note – the cold bowl and whip will make it easier and faster to whip the cream.
In the chilled bowl of a stand mixer, whip the 1 pint heavy cream on high speed until stiff peaks start to form (approximately 3-4 minutes) *Note – start whipping the cream on low and gradually increase the speed to high. Keep chilled until ready to assemble.
To make the chocolate ganache:
To assemble the deconstructed strawberry pies:
Place the 4 crust pies, cinnamon-sugar side down, on a plate or tray.
Layer some of the thinly sliced strawberries onto the crusts.
Drizzle each deconstructed pie liberally with the chocolate ganache.
Top the strawberries and ganache with a healthy dollop of cinnamon whipped cream.
Top each pie with the final crust pie tops, cinnamon sugar side up. Keep chilled until ready to serve.
Serving: 1serving | Calories: 781kcal | Carbohydrates: 60g | Protein: 7g | Fat: 58g | Saturated Fat: 31g | Trans Fat: 1g | Cholesterol: 120mg | Sodium: 268mg | Potassium: 339mg | Fiber: 5g | Sugar: 24g | Vitamin A: 1290IU | Vitamin C: 22mg | Calcium: 95mg | Iron: 3mg