Every year, I have a group of girlfriends come over to watch The Oscars. We drink lots of wine, we all bring an appetizer or dish to share, we all critique the styles of the rich and famous on the red carpet and wager who will or will not win each award. It’s very good fun.
This year was different though, for my life changed forever on Oscars night, when my friend Lauren brought over the most amazing pie I have ever tasted. And you all know how I feel about pie. If I rank the importance of all my favorite things in life, it basically goes (1) family (2) friends (3) disneyland (4) pie.
The pie she brought over was a Huckleberry Cream Pie from the Snohomish Pie Company, which is an amazing local bakery here. It was the flakiest ever crust, a very light, amazing cream filling, and topped with an amazing berry topping. I immediately started trying to think about how to replicate it.
Since huckleberries are not easy to come by here, in fact, I’ve never once seen them in the store, I decided I was going to do this with raspberries. You could honestly sub the raspberries in this for almost anything- blackberries would be bomb. Blueberries, strawberries- any berry. It took me some time to figure out, but I believe the filling was a stabilized whipped cream. At first I thought Bavarian Cream, but it was too thick and custardy- not light and fluffy. I thought maybe cream cheese or mascarpone, but that didn’t seem quite right either. Stabilized whipped cream fit the bill exactly.
Whether or not this is an exact duplicate, it tasted pretty damn close to perfect to me. I am in love with this pie now and will make it again and again. I hope you all will too. And please, for the love of all that is holy, don’t comment and ask me if Cool Whip will work as a replacement for this cream. It won’t. It won’t. It won’t. 😉
Note: Stabilized whipped cream sounds easy, but it wasn’t, not for me anyway. This was my first attempt and it took me a couple of tries with the gelatin to get it right without clumps of gelatin. Follow the directions exactly- paying special attention to the timing.
- 1 pre-baked 9 inch pie crust (I always use Crisco’s flaky classic crust)
- 2 teaspoons unflavored gelatin
- 1/2 cup cold water
- 2 cups heavy whipping cream
- 3/4 cup powdered sugar
- 1 teaspoon pure vanilla extract
- 1 cup sugar
- 3 tablespoons cornstarch
- 3 tablespoons water
- 2-1/2 cups fresh or frozen raspberries, divided
Bake your pie crust and set aside to cool completely.
Next, make your raspberry topping- In a small saucepan, combine sugar and cornstarch; stir in water and 1-1/2 cups raspberries. Bring to a boil; cook and stir for 2 minutes or until thickened. Transfer to a bowl; refrigerate until chilled.
While your berry mixture is chilling, make your stabilized whipped cream. This is the semi-tricky part that will require your full attention to timing. Don’t cut corners and read the full directions before beginning.
- In a small pan, combine gelatin and cold water; let stand until thick.
- Place over low heat, stirring constantly, just until the gelatin dissolves.
- Remove from heat; cool slightly, do not allow to set. When gelatin is warm but not hot, temper 1/4 cup of cream into it by whisking constantly and pouring 1/4 cup of cream into the mixture.
- Whip the remaining cream with the powdered sugar and vanilla, until slightly thick.
- While slowly beating, add the gelatin to whipping cream.
- Whip at high speed until stiff. Taste to check for lumps of gelatin. If you have lumps, you will want to put it through a mesh strainer, as I had to on my first attempt at stabilized whipped cream (which skipped the temper step) If you follow instructions exactly and temper the cream into the gelatin you should not have lumps.
Spread your whipped cream into your cooled pie crust, top with the berry mixture, and refrigerate until ready to serve. This whole pie was eaten in two days at my house but it was just as perfect as it had been on day one after a full 24 hours in the fridge.