Georgia Magazine - April 2021 - 35

1

Olivia Rader at Georgia Grown developed
this delectable dessert featuring strawberries.

STRAWBERRY YOGURT
SMOOTHIE

In a blender jar place
the strawberries, yogurt,
honey, vanilla or almond
extract and ground cinnamon.
Start the blender on low and
whir until all ingredients are
blended thoroughly. Serve
immediately with a sprig of
mint for garnish. Serves 1.

ISTOCK.COM / GRANDIFLORA

1 cup sliced strawberries
1 cup whole-milk plain yogurt
2 tablespoons honey
1/2 teaspoon pure vanilla or
pure almond extract
1/4 teaspoon ground cinnamon
Mint sprig for garnish

Strawberry Yogurt
Smoothie

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Puree: In a blender, puree
strawberries and water until smooth.
Place puree in a saucepan with sugar and
lemon juice; simmer over medium heat,
stirring occasionally, until reduced by
half, about 45 minutes. Note: It will have
thickened and have a hot jam-like texture.
Remove from heat and let cool to room
temperature. Reserve 1/2 cup of puree,
saving the rest for another use. This can
be done up to 2 days in advance.
Filling: In a small saucepan set over
medium heat, heat milk and vanilla,
bringing it just to the point of boiling, but
do not boil.
Meanwhile, in a bowl, combine
sugar, salt and cornstarch. Add egg yolks
and whisk until smooth. While whisking,
slowly pour hot milk mixture into yolk
mixture in a steady, thin stream to
prevent curdling. Return mixture to the
saucepan and cook over medium heat
about 5 minutes, whisking constantly,
until it has thickened. Continue whisking
until mixture reaches 170 degrees.
Continue whisking until it begins to
bubble, then whisk for 1 more minute.
Remove from heat. Whisk in butter,
tablespoon by tablespoon, and the
reserved strawberry puree. Strain mixture
through a fine-mesh strainer to remove
lumps. Cool to room temperature. Pour
into prebaked shell and chill at least
4 hours.
To serve, trim strawberries and cut
into 1/4-inch slices. Arrange strawberry
slices on top of the pie. Serves 6.
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34-37_Cooks_0421.indd 35

COURTESY PAULINA BRAND

For the crust: Preheat oven to 375 degrees. Using a food
processor, blender or plastic bag and rolling pin, crush the
graham crackers into fine crumbs. Add the melted butter, sugar
and salt. Combine thoroughly until mixture forms clumps when
squeezed with your hand. Press mixture into a 9-inch pie plate,
compacting it tightly. Bake for 8-10 minutes and let cool.

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Crust
1-1/2 cups graham cracker crumbs (from
about 13 whole graham crackers)
6 tablespoons unsalted butter, melted
1/4 cup sugar
1/4 teaspoon salt
Strawberry Puree
4 cups whole fresh or frozen strawberries
(about a 1-pound container), trimmed
1/4 cup water
Strawberry
Milk Pie
1/4 cup plus 2 tablespoons sugar
1 teaspoon lemon juice
Strawberry Filling
2 cups whole milk
1 teaspoon vanilla
1/2 cup sugar
1/4 teaspoon salt
6 tablespoons cornstarch
4 egg yolks
4 tablespoons cold, unsalted butter
Additional (1-pound) container fresh strawberries, for garnish

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STRAWBERRY MILK PIE

35

3/12/21 2:13 PM
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Georgia Magazine - April 2021

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