My recipe collection reflects the people and the food that influenced my life and continue to bring me joy and sweet memories. Gayden and I have fond memories of dinners in New Orleans at the home of Sam Robinson and Marilu O’Byrne. Marilu is not only an accomplished ophthalmologist but also a talented chef. One of our sweet memories is of Marilu’s unforgettable strawberry pie, which she has generously shared with us.
1 deep-dish piecrust
1/2 pint whipping cream
1 tablespoon vanilla
1 teaspoon and 1/4 cup of sugar
1 pint and 2 cups fresh Louisiana strawberries
2 tablespoons cornstarch
3/4 cups water
Bake your favorite homemade deep-dish piecrust or a store bought piecrust for about 15 minutes at 350° F until browned.
Whip a half-pint of whipping cream with 1 tsp. vanilla and 1 tsp. sugar until soft peaks form. When the pie crust has cooled, fill with the cream. Then fill the pie with a pint of fresh strawberries. You can leave some of them whole and slice others that are too large. Mound them onto the cream and down into the pie until filled with berries.
Refrigerate while you prepare the strawberry glaze. Place 1/4 cup of sugar, 2 tbsp. of cornstarch and 3/4 cup of water in a saucepan. Simmer, stirring gently until everything is dissolved. Add 2 cups of cleaned, hulled and sliced berries to the liquid and boil for 3-5 minutes until very soft and thick. Mash the berries with a potato masher or a heavy spoon. When the glaze has cooled, spoon this mixture over the pie. Refrigerate until ready to serve. Enjoy!