Dining In – Fresh Strawberry Pie with Vanilla Bean Whipped Cream

Serves 6.

For the pie:
1 9-inch pie shell, baked and cooled
5 cups fresh strawberries, hulled and sliced
1/4 cup cornstarch
1/2 cup sugar
1/4 cup honey
1 tsp. fresh lemon zest
1/8 tsp. salt

1. Prepare the piecrust according to the package directions and allow it to cool completely.
2. In a saucepot, combine half the strawberries and the rest of the ingredients and heat over medium high until the strawberries begin to cook down and it becomes thick and sauce-like.
3. Remove the pot from the heat and allow it to cool for 5 minutes.
4. Fold in the remaining strawberries and pour the mixture into the prepared piecrust.
5. Spread the strawberry filling evenly and then place the pie into the refrigerator for 3 to 4 hours, or until it is completely chilled and set. Serve topped with fresh whipped cream (recipe at right).

For the cream:
2 cups (1 pt.) heavy cream
2 vanilla beans
2 tsp. pure vanilla extract
6 Tbsp. sifted confectioner’s sugar

1. Place the heavy cream in a saucepot along with the whole vanilla beans and heat over medium-high heat just until it begins to simmer.
2. Remove the cream from the heat and allow it to cool.
3. Take the vanilla beans out of the cream and split them down the middle.
4. Scrape the seeds out of the vanilla beans and stir the seeds back into the heavy cream.
5. Cover the heavy cream and place it into the refrigerator to chill for several hours or overnight.
6. Place a stainless steel bowl into the freezer to chill. Once the bowl is chilled, pour the cream mixture into the bowl.
7. Use an electric mixer to whip the cream.
8. Once soft peaks have begun to form, add the vanilla extract and confectioner’s sugar.
9. Continue whipping the cream until it becomes stiff. Serve the cream with the strawberry pie.