WIth Love, From the Berry Patch

Spring has been mercurial here in Colorado. Two large-scale snowstorms in the last ten days, sprinkled with the odd tantalizing sunny afternoon, and I am craving the blessed season in earnest. With the advent of super-springtime-strawberry specials at the grocery stores, I've been prowling through all my old issues of Domino magazine {r.i.p.} to find this particular recipe to at least convince my palate that spring will roll 'round. 

This concoction is somehow light, refreshing, and sumptuous all at once. It is freshness on a plate. The best part: it is quick to assemble and it looks beautiful. 

If your neighborhood wholesale behemoths {Costco, Sam's Club, and the like} have the large trays of berries, I recommend stocking up. If your local grocers are wooing with two-for-one strawberry discounts, get thee to the produce section. Even if the fixings aren't on super sale, this pie is worth a splurge. {Evidence: our avowed non-pie-eating friend went back for a second slice.} Then bypass your trusty freezer jam recipe for a bit and make this for your friends, for your family, for yourSELF. 

Strawberry Cream Pie, from June/July 2008 Domino Magazine

Serves 6-8

2 lbs. fresh strawberries {about 4 pints}, tops removed, plus 4 strawberries, reserved

1-1/4 cups milk

3/4 cup granulated sugar

5 Tbsp. cornstarch

3 Tbsp. lemon juice

2-1/2 cups graham-cracker crumbs {I substituted Nilla wafers to get a shortbread-like crust--highly recommended}

10 Tbsp. unsalted butter, melted

1 cup heavy cream

1/2 cup confectioners' sugar

1. Place 2 pounds strawberries in a blender and blend on high until pureed, about 10 seconds {do in several small batches, if necessary}. 

2. Combine milk, sugar, and cornstarch in a heavy-bottomed saucepan and whisk until dissolved.  

3. Add the strawberry puree and the lemon juice. Cook on high heat, stirring constantly {mixture scorches easily}, until the mixture is thick and bubbling, about 7 minutes. Remove from heat.

4. Place cracker/wafer crumbs in a 10" x 1-1/2"-deep pie plate or a springform pan, drizzle with melted butter, and mix until all the crumbs are moistened. With the back of a spoon, press evenly into the bottom and sides of the pan to form a crust. 

5. Pour strawberry filling into crust and let cool completely {about 30 minutes}.  Cover and refrigerate overnight.  

6. Just before serving, place heavy cream in a mixing bowl, and with an electric mixer, blend on high until stiff peaks form.  Add confectioners' sugar and blend another 10 seconds. 

7. Using a spatula, spread the whipped cream over the filling. Slice reserved strawberries, add to top, and serve.