The beauty of this dessert is that it is incredibly easy to prepare and you can make it ahead and freeze it for several weeks. When you read the recipe, you may think it’s odd that it includes balsamic vinegar. Don’t worry, this won’t taste like salad dressing. No one will ever guess it’s the secret ingredient. It gives the dessert an additional layer of flavor.
Oh, and did I mention people love it? Try it even if you aren’t having a Mexican Fiesta.
STRAWBERRY CREAMSICLE PIE
EVENT: Mexican Fiesta
SERVES: 10 – 12 people
For the crust:
11 whole graham crackers, crushed into crumbs
5 tablespoons unsweetened butter, melted
1 tablespoon sugar
1/8 teaspoon salt
For the filling:
2 12 oz. bag of frozen strawberries, thawed *
2 tablespoons Grand Marnier
1 can sweetened condensed milk
1 1/2 teaspoon balsamic vinegar *
Pinch of salt
Juice from 1/2 lime
1 cup fresh strawberries, sliced
1 cup heavy whipping cream
To serve (optional)
Fresh berries and sliced pineapple
9-inch spring-ring pan
Make the crust:
1. Preheat the oven to 350 degrees.
2. Mix all the crust ingredients. Press the mixture into a 9-inch spring-ring pan (all along the bottom and part-way up the sides). Bake at 350 degrees for 6-8 minutes.
3. Remove the pan from the oven and cool completely.
Make the filling:
1. In a food processor combine: frozen strawberries, Grand Marnier, sweetened condensed milk, balsamic vinegar, lime juice and salt. Pulse until thoroughly blended.
2. Add 1 cup fresh strawberries. Pulse 1-2 times.
3. Whip the whipping cream until soft peaks form. Fold the cream into the rest of the mixture.
4. Pour the mixture into the cool crust and freeze at least overnight. If making this one week early — cover with aluminum foil and store in the freezer.
5. Remove from the freezer 1/2 hour before serving.
1. Serve with fresh berries and sliced pineapple on the side.
* A NOTE: I buy the balsamic vinegar and the frozen strawberries at Costco.