Strawberry Pie

It’s early Wednesday morning, our home is very silent, very still, very peaceful. Only the stir of Bean cat can be heard. On a day like today with the tension so high in North Korea, silence and peace are truly a blessing.

Today is really like most mornings here. I wake up earlier than Mr. B so I have that morning 30 minutes to an hour of me time all to myself. I start-up my little K-Cup coffeemaker, fix my breakfast and sit at the bar in our kitchen. Sometimes I check work e-mails, I know its sick but I like to know what I am walking into for the day, sometimes I catch up on my reading, other times I pull up my fellow bloggers, or even muddle through my personal e-mail. I am telling you, that box is almost a lost cause at this point.

This mornings me time includes, enjoying a slice of my grandmothers strawberry pie topped with coconut whipped cream. I like to live on the edge every once and awhile. Shake up my fruit and oatmeal routine. Eat my favorite course first thing in the morning, dessert!

I might have mentioned this in the past, but I was told my late great-grandmother liked to enjoy her dessert before her actual dinner. She said that she wanted to enjoy it and make sure that she had room to for her favorites first. Not only was she a dearly sweet woman, but she was completely onto something! Truth be told, I feel 100% the same way! There is no written rule that says we have to have our salad served first at dinner, right? So, why not have a nice slice of pie at breakfast? Plus its fruit pie, making it even more 100% perfectly acceptable in my book.

So if you are like me this morning and you are planning out the meals for the following week. Go ahead and add this little recipe to the list! Make sure you live a little on the edge too, throw caution to the wind and have a slice for breakfast.

Oh and feel free to dabble a little coconut whipped cream on top too! MmMMmmm…Cheers to a savory me time wherever you are!

Strawberry Pie

For: 1-9″ Pie

Ingredients:

1 9″ Pie shell
1 Cup water
1 Cup Sugar
2 Rounded Tbsp Cornstarch
1 Small package of Strawberry jello
5 Cups Strawberries

Bake pie crust in oven until brown. *You can use a pre-made or frozen pie shell.. or my grandmothers to add a little junk in your trunk. (We are talking crisco and all!)

Cook until the following come to a boil:
1 Cup water
1 Cup sugar
2 Rounded Tbsp cornstarch

After ingredients come to a boil: Put 2 Tbsp strawberry jello in a cup and add 2 Tbsp HOT water to dissolve the jello. Then pour into boiled mixture above. Now let everything cool completely.

In the meantime start cleaning your 5 cups of fresh strawberries. Cut the strawberries into pieces.

Once the stove top mixture has cooled completely, place the strawberries into the mixture and coat well. Then pour all into the bakes pie shell. Keep it in the fridge until ready to enjoy.

Coconut Whipped Cream

Ingredients
1 (14 oz) can of Coconut Milk (I used GOYA)
1 Tsp vanilla extract
1 pinch of pure sugar cane

Directions:
Place the can of coconut milk in the refrigerator overnight.

Following day, open can and spoon out the thick, semi-hardened white part off the top, leave the watery remains behind in the can.

In a large mixing bowl put your coconut, vanilla extract, and sugar together. Whip ingredients on high until medium/firm peaks form

The whipped cream will last a few days, may need re-whipped for nice peaks.

Grandma L’s Pie Crust
*Makes 5 single pie crust (freezes well too!)

Crumb the following ingredients together with your hands:

5 Cups of flour
1 3/4 Cup of crisco
Sprinkle of salt

Then add in 1 cup cold water.

Again mix ingredients together with hands to make balls; flour surface, roll our thin. Flour as needed. Roll out round then afterwards fold in half and lift into your pie plate. Then take a paring knife and cut off the extra around the edges. Then pinch the crust.

Bake at 400 Degrees for 20-25 minutes. Keep an eye on it to make sure it gets a nice golden brown color, but not burnt.

Backpackbees

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