Strawberry Cream Pie


Crust Method
  • Mix all the ingredients until it comes together as a dough. Sheet the dough to 4mm. Chill the dough. 
  • Line a 6inch tart shell with about 200g dough. 
  • After you have lined the tart shell, freeze the unbaked crust. 
  • Line the frozen crust with parchment paper and then add pie weights. 
  • Bake the crust at 400⁰F for 25-35 minutes or until set.

Custard Method
  • Mix the Cremyvit and milk together for one minute on low. 
  • Scrape the bowl and mix for 3 minutes on medium. 
  • Pipe 150g of custard in the bottom of the pie shell. 
  • Pipe 200g of Topfil Strawberry on top of the custard.

Whipped Topping Method
  • Whip the Ambiante to medium peaks. 
  • Pipe 150g of Ambiante on top of the strawberry cream pie.

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