Strawberry Milk Pie
Serves: 1 (9-inch) pie
  • ¾ pound fresh strawberries, chopped
  • ¾ cup sugar
  • 1½ cups heavy whipping cream
  • 1 cup whole milk
  • ⅛ teaspoon kosher salt
  • ⅓ cup cold water
  • 2 teaspoons unflavored gelatin
  • ½ teaspoon vanilla extract
  • ¼ teaspoon almond extract
  • All-Butter Piecrust (recipe follows)
  • Sweetened whipped cream and fresh strawberries, to serve
  1. In a medium saucepan, bring chopped strawberries and sugar to a boil over medium heat. Cook, stirring frequently, until mixture is thickened and coats the back of a spoon, about 25 minutes.
  2. Remove from heat; using an immersion blender, purée mixture until smooth. Whisk in cream, milk, and salt. Cook over medium-low heat, whisking frequently, just until mixture begins to steam. (Do not boil.) Remove from heat.
  3. In a small bowl, place ⅓ cup cold water; sprinkle gelatin on top. Let stand for 5 minutes. Whisk gelatin mixture into strawberry mixture until fully dissolved. Whisk in extracts. Pour mixture into All-Butter Piecrust. Refrigerate for at least 6 hours before serving or overnight. Serve with whipped cream and strawberries.
Recipe by Paula Deen Magazine at