Pie with Pudding Cream and Strawberries

The pie consists of a sweet, crumbly crust, a juicy and refreshing cream made from vanilla pudding and Greek yogurt, and chunks of strawberries. The finishing touch is a strawberry glaze, which is poured over the delicious pie before serving.

Details

  • Preparation Time: 110 minutes
  • Cooking Time: 50 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 6

Ingredients

Cream

  • 0.5 bags Pudding, vanilla

  • 3 spoons Sugar, white

  • 250 ml Milk, whole milk

  • 150 g Yogurt, plain, from whole milk

  • 1 piece Egg, fresh

Dough

  • 130 g Flour, Wheat, bread flour

  • 40 g Powdered sugar

  • 1 pinch Salt, table

  • 80 g Butter, unsalted

  • 1 piece Egg, egg yolk, fresh

  • pieces Water

Strawberry sauce

  • 250 g Strawberries

  • 2 spoons Powdered sugar

  • 1 spoon Juice, lemon

  • 200 g Strawberries

Steps

  1. First, prepare the pudding so it can cool properly while we prepare the other ingredients. In a small bowl, mix the pudding powder with three tablespoons of sugar and a few tablespoons of cold milk until smooth. Pour the remaining milk into a saucepan and bring it to a boil. Reduce the heat and slowly stir the pudding mixture into the hot milk. Cook the pudding while continuously stirring for 1 to 2 minutes or until it thickens.

  2. Transfer the cooked pudding to a bowl and cover it with plastic wrap, touching the surface of the pudding. Let it cool completely.

  3. Prepare the dough. Sift the flour and powdered sugar into a bowl. Add salt and mix the ingredients well. Add cubes of cold butter to the mixture. Use your fingertips to work the butter into the dry ingredients, lifting the mixture to make it airy and crumbly. Add the egg yolk and cold water, then quickly knead the ingredients with cold hands to form a uniform dough. Shape the dough into a ball, wrap it in plastic wrap, and refrigerate for 30-45 minutes (the dough may be quite soft and sticky, but it will firm up in the refrigerator).

  4. Preheat the oven to 200°C (392°F). Grease a round pie dish (23 cm in diameter) with butter. Roll out the chilled dough on a lightly floured surface into a circle, then transfer it to the pie dish using a rolling pin. Gently press the dough into the bottom and sides of the dish, trimming any excess dough. Place parchment paper over the dough and fill it with pie weights or dried beans. Bake the crust in the preheated oven for 10-15 minutes until lightly browned.

  5. While the crust is baking, prepare the cream. Transfer the cooled pudding to a bowl and mix it well with an electric mixer. Add the yogurt and, if needed, a little more sugar to create a smooth and not overly sweet cream. Mix in the egg. Remove the stems from the strawberries and cut them into halves if they are small or quarters if they are larger.

  6. Reduce the oven temperature to 180°C (356°F). Remove the pie weights and parchment paper from the crust, then spread the pudding cream over the partially baked crust. Arrange the quartered strawberries over the cream. Bake the pie in the preheated oven for about 30 minutes. Once baked, remove the pie from the oven and let it cool completely.

  7. While the pie is cooling, prepare the strawberry glaze. Remove the stems from the strawberries and cut them into larger pieces. Add them to a tall, narrow container along with lemon juice and powdered sugar. Blend the strawberries with an immersion blender until smooth, then strain the mixture through a fine-mesh sieve to create a smooth strawberry glaze. Pour the glaze over the sliced pie before serving.

Nutrition Information (Per 100g)

  • Calories: 186.94 kcal
  • Fat: 7.56 g
    • Saturated Fat: 4.4 g
  • Carbohydrates: 24.78 g
    • Sugars: 14.54 g
  • Protein: 2.68 g
  • Fiber: 1.05 g