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Strawberry Cream Cheese Lemon Pie
This has a butter-free pastry made with oats and coconut, yum! You can eat these warm, but if you want to have them as a cold dessert, switch the oven off and leave them to cool inside with the door slightly open. This should stop the filling from sinking inwards! The prep time might seem a bit long, but it's just to allow the pastry to rest in the fridge after you've made it, so make the pastry the night before if preferred. I used a 12 x 8" flan tin to make this. http://hungryjenny.blogspot.com/2010/10/friday-pie-day-strawberry-cream-cheese.html Ingredients
- 125g strawberries, cut into 30 slices
- Zest of 2 lemons
- 200g soft cream cheese
- 100g icing sugar
- 2 egg yolks
- 1 tsp vanilla essence
- 100g plain flour
- 50ml grapeseed or olive oil
- 50g rolled oats
- 25g dessicated coconut
- 1 egg white
- Some cold water
Directions
- Sift the flour into a large bowl, then mix in the oats and coconut.
- Add the oil and knead into a dough, gradually adding bits of water as needed. Wrap and refridgerate for 30 minutes.
- Roll out the dough into a rectangle and transfer to a flan tin. Roll up the edges to create a 'lip' all the way around. Bake at 220 degrees C for 10 minutes. Brush with egg white, then return for another 5 minutes.
- Reduce oven to 190 degrees C. Whisk the remaining ingredients, except for the strawberries.
- Carefully pour the filling into the baked crust, levelling out with a knife. Return to the oven for 20 minutes until almost done - then remove and top with the strawberry slices. Return to the oven for another 5 minutes.
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