Strawberry Cardamom Pie | The Voracious Vegetarian

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Strawberry Cardamom Pie

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Description

FACT 1: I was planning a small get together at the house after a day of kayaking. Since I would have no time to prepare after kayaking, I needed a refreshing meal that I could mostly pre-prepare.

FACT 2: My husband LOVES strawberries and he really likes my strawberry rhubarb pie, so that was his suggestion for dessert.

FACT 3: Rhubarb wasn’t in season and I just hate hunting for off-season produce…

So, the strawberry cardamom pie was born!

And it was a hit!! So much so, that when I finally remembered to take the requisite picture, only 1 slice remained.

This delicious strawberry pie with a hint of cardamom and topped with whipped cream is easy to make and is just the right refreshing dessert  to help beat the heat. I especially like that it can be modified to make in gluten free, lactose free and vegan!

Enjoy this strawberry pie with an Indian twist. 😉

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Nutritions

Ingredients

1 Chilled Pie Dough (Use gluten free or vegan pie dough to make this recipe gluten free or vegan)
2 lbs halved and quartered strawberries
1/4 cup cornstarch
3/4 cup sugar
1/8 tsp salt
1 tsp vanilla extract
2 tsp crushed cardamom seeds
1 egg yolk (omit for Vegan Friendly)
Chilled Whipped Cream (omit or substitute for vegan recipe)
* Click to ingredient to choose one

Directions

1
Line the pie pan with your pie crust of choice. Pre-bake the dough per box instructions. Make sure to generously price the bottom, cover the crust with aluminum foil and use pie weights or dried beans/rice to evenly weigh it down.
2
Bake until the crust is golden. Then remove the foil and brush the whole crust with an egg wash. (Omit this step if vegan, however the egg wash is a must to get non-soggy crust)
3
Bake the crust a little longer and then let it cool.
4
Meanwhile, cut and hull your strawberries and crush the cardamom seeds.
5
In a sauce pan, mash 2 cups of those strawberries. Then add cornstarch, crushed cardamom a dash of vanilla, and sugar (if the strawberries are especially sweet, you can reduce the amount of sugar added).
6
On medium to medium-high heat, cook the strawberry mixture until it becomes bubbly and thickens. Stir occassionally.Cook for about 3-5 minutes
7
In the cooled pie crust, arrange the remaining 3 cups of strawberries.
8
Pour the cooked strawberry mix evenly into the pie crust and on the strawberries.
9
Stick this in the fridge for 2 hours to cool. When ready to serve, top with whipped cream.