Strawberry Bavarian Pie Recipe
Ingredients
| Walnuts | 1/2 Cup (16 tbs) (Crust:) | |
| Butter | 1/2 Cup (16 tbs) (Crust:) | |
| Sugar | 2 Tablespoon (Crust:) | |
| Egg yolk | 1 (Crust:) | |
| All purpose flour | 1 Cup (16 tbs) (Crust:) | |
| Frozen strawberries package | 1 , drained (Filling:) | |
| Egg whites | 2 (Filling:) | |
| Sugar | 1 Cup (16 tbs) (Filling:) | |
| Almond extract | 1/2 Teaspoon (Filling:) | |
| Salt | 1/4 Teaspoon (Filling:) | |
| Whipping cream | 1 Cup (16 tbs) (Filling:) |
Directions
For crust, preheat oven to 400°F (200°C).
Put walnuts into "Mini-Blend" container and process 2 or 3 cycles at GRIND, or until nuts are finely chopped.
Assemble Mixer.
In small mixer bowl, mix nuts, butter, sugar, egg yolk, and flour at LOW then at MEDIUM-LOW until thoroughly mixed.
Using spatula, spread mixture on bottom and sides of a 10x1 1/2-inch (25x4 cm) pie pan.
Bake in preheated oven for 12 minutes.
Cool thoroughly.
For filling, in large mixer bowl, beat all ingredients except whipping cream at MEDIUM-HIGH until very thick and double in volume (10 to 15 minutes).
Set aside.
In clean small mixer bowl with clean beaters, whip cream at LOW then at HIGH until stiff.
Fold cream into strawberry mixture with rubber spatula until blended.
Pour into pie shell and swirl top with spoon.
Put uncovered into freezer and freeze until firm. (If necessary to store, wrap securely with foil.)
Put walnuts into "Mini-Blend" container and process 2 or 3 cycles at GRIND, or until nuts are finely chopped.
Assemble Mixer.
In small mixer bowl, mix nuts, butter, sugar, egg yolk, and flour at LOW then at MEDIUM-LOW until thoroughly mixed.
Using spatula, spread mixture on bottom and sides of a 10x1 1/2-inch (25x4 cm) pie pan.
Bake in preheated oven for 12 minutes.
Cool thoroughly.
For filling, in large mixer bowl, beat all ingredients except whipping cream at MEDIUM-HIGH until very thick and double in volume (10 to 15 minutes).
Set aside.
In clean small mixer bowl with clean beaters, whip cream at LOW then at HIGH until stiff.
Fold cream into strawberry mixture with rubber spatula until blended.
Pour into pie shell and swirl top with spoon.
Put uncovered into freezer and freeze until firm. (If necessary to store, wrap securely with foil.)
Chef
