2 Tenderflake®; Deep Dish Pie Shells
1 bag frozen (600 g) Europe’s Best® Sliced Country Strawberries, divided
1 cup granulated sugar
1 tsp vanilla extract
1/4 cup each cold and boiling water
2 pkg (7 g each) unflavoured gelatin
1/2 cup 10% Greek-style yogourt
1 cup 35% whipping Cream
This pink and fruity “light as air” pie is the perfect way to finish an Easter brunch or lunch.
1 Arrange strawberries on a paper towel-lined tray to thaw. Meanwhile, preheat oven to 400°F (200°C). Bake pie shells according to package directions; cool completely.
2 Purée 1 cup strawberries with sugar and vanilla in a food processor fitted with a metal blade; set aside. Chop 1 cup of the remaining strawberries; set aside.
3 Pour cold water in a bowl and sprinkle gelatin overtop; let stand for 1 minute or until softened. Pour boiling water overtop; stir for 1 to 2 minutes or until completely dissolved. Slowly pour gelatin mixture into strawberry mixture, whisking constantly, until smooth. Whisk in yogourt until well combined. Let stand for 5 minutes.
4 Beat whipping cream until very stiff; stir one-third into strawberry mixture. Fold in remaining whipped cream until almost streak-free. Fold in chopped strawberries until evenly distributed.
5 Divide strawberry mixture evenly between baked pie shells; smooth tops. Garnish with remaining strawberries. Chill for at least 2 hours or until firm.
Makes 2 pies (16 servings).
Tip: Pies can be made up to 24 hours in advance and refrigerated.