NO-BAKE DOUBLE STRAWBERRY CLOUD PIE ARCHIVE UPDATE, easy indulgence, slightly healthier DRAFT

Perfect for picnics & BBQ parties... 

first posted 2017; updated 2022

Double Strawberry Cloud Pie 
'Lovely strong strawberry flavour and very creamy. Could easily make a pig of myself '. Tasters

One advantage of the heat wave is that this year's crop of British strawberries is one of the best ever.  They are well priced in the supermarkets and freeze well for turning into jams and compotes.

Or just go ahead now and indulge in an exquisite Double Strawberry Cloud Pie.  It's no-bake (there's a bit of melting and stirring but not exactly onerous) and much of it is made the day before. 

The filling has an intense strawberry flavour, and the crushed chocolate digestives base is crunchy, not sandy.  Though the pie holds its shape well, it has no gelatine, so care is needed when serving.  Transporting and serving from the tin is recommended.

The Cloud Pie is not healthy at all, though an effort has been make it lower in fat and carbs.  

But, hey!  Celebrate the sunshine and fresh breezes and go with the flow. 

But remember portion control.  

Cost: £5.50'ish
Makes: 12-16 portions, recipe easily doubled or increased by half

Ingred:
   
    300gm/10 1/2 oz chocolate digestives 
     45gm/1 1/2oz unsalted butter, melted

   350gm/12.5 oz (1.5 punnets) strawberries
   2 tbsp orange juice or water
   2 tbsp icing sugar or maple syrup 

   200gm/7oz reduced-fat cream cheese (not low-fat) at room temperature
   300ml whipping cream (plus a little extra) 
   1/2 tsp vanilla or orange extract 
   50gm/1.75 oz white baking chocolate (from supermarket baking shelves, not the choccie bar area) 

Garnish   
   sliced fresh strawberries   
   block of dark baking chocolate 
   
Method:

    22x27cm/8.5x10.5inch rectangular or 23cm/9in loose-bottomed circular tin

Base:

1. Line tin with a double layer of cling film
2. Melt & cool butter
3. Process chocolate digestives until crumbly -- not too fine -- OR place them in a strong plastic bag and bash them enthusiastically with a rolling pan
4. Mix butter & biscuits; the crumbs should hold together without being wet.  Scrape into the tin, nudging into the corners; use a measuring cup to even out the biscuit mix in as even a layer as possible
5. Cover with cling film; refrigerate.  

Strawberry Compote

1. Remove stems & cores of 250gm/9oz strawberries; dice, add to a frying pan with 2 tbsp water or orange juice & a scant 2 tbsp icing sugar; mix; bring to a boil, turn heat to low, cook until juices are thick &  syrupy (about 10 mins); set aside 

Strawberry Cloud Cream

1. Melt chocolate over simmering water; set aside to cool
2. Using electric beaters or a whisk, whip cream cheese

   

   Courtesy of Fine Cooking 
   and licensed for reuse under
    this Creative Commons Licence

    until smooth. Add cream, beat on low speed. Don't overbeat.  When the mix forms soft med peaks (which curl back on themselves  - see right)  it's ready. 
3. Pour cooled chocolate into cream/cheese mix; still on low, blend. 
4. Add strawberry compote little by little; mix well until the texture is cloud-like. If it is too thick, add a little more cream and whisk lightly 
5. Pour onto base; smooth top.  Refrigerate at least four hours or overnight

Day of Service

1. Thickly slice generous handful strawberries; check sweetness (some are wonderful; some a bit tart).  If necessary, add sugar bit by bit to taste.  Decorate top of pie
2. Using a peeler, shave a block/bar of chocolate - some peelings will form but some will be shavings; save it all and dust over the strawberries and filling 
3. Serve with double or whipping cream, softly whipped with a bit of sugar and a few drops of vanilla essence (opt)

Comments:

'Great strawberry taste; we like the crumbly base and fresh strawberries on top.  Very nice.' 2 x 15-year-old male students

'Not sickly sweet; could easily make a pig of myself' Middle-aged underground driver

'Creamy and even better chilled.  Lovely summer pudding.' Political Agent

Tips:

• Some 67 tasters wanted a deeper base and filling, easily achieved by increasing the ingredients by half or even doubling them.
• Make 15 mini-pies but increase ingredients for the base by 1/2 
• Try this with Ready made pastry cases but brush with melted chocolate and allow to set before adding filling.  Pipe whipped cream on top.  
• One taster suggested adding chocolate bits to the filling; great idea!
• If you liked this you'll also like No-Bake ChocoLime Cream Pie

                                 More cream pies on Nav Bar:RecipesI & II/Desserts/Skinny/Low-cal...

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This recipe has  been developed by B M Lee/ Bright Sun Enterprises.  It may not be reproduced without the author's written permission