Are You A Business?
Are You A Business?
Here we go with the pie again. First the Perfect Peach Pie, then a Fruity Pebbles Cheesecake, now this! Can you really blame us though? We might be running low on those long, bright summer nights, but it’s still hot at the Bakell headquarters Southern California location and you had better believe we are craving some summertime fare!
Recently the Bakell team got together to enjoy some barbeque, baked beans, coleslaw, and the pièce de résistance was a homemade strawberry pie topped with fresh whipped cream. Can we sidetrack for a second and talk about homemade whipped cream? It’s as simple as having your way with a cup of heavy cream, a bit of powdered sugar & vanilla extract for a few minutes, and the results beat a tub of your standard Cool Whip topping every time. Not that there’s anything thing wrong with Cool Whip, but if you know, you know. Just trust us with this one.
And then there’s the jewel of summertime: the strawberry. Can you really eat just one? Thankfully berries are still in abundance this time of year and are inexpensive enough to load up by the pound at the farmer’s market.
Homemade Strawberry Pie with Fresh Whipped Cream
Wash and slice all berries. Pour 4 cups of berries into the baked pie crust and set aside. Mash the remaining two cups and place them into a saucepan. Stir in sugar, water, cornstarch, lemon juice, and salt. Bring to a boil and simmer for a few minutes until the mixture is thickened. Remove from heat and stir until butter is melted. Allow to cool completely, then pour into crust over the strawberries. Refrigerate pie for a minimum of 4 hours or until set.
Before serving, generously sprinkle the pie with pink Tinker Dust, top with whipped cream, and then white Tinker Dust on top of that.
Directions for living your best life: Enjoy your sparkly summer treat with a glass of iced tea as the sunsets.
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