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32 | www.westendermagazine.com Guilty Pleasures from Westender’s American in Glasgow Plump, fresh and in season, you could even try picking your own! Image I Gregor Reid
www.westendermagazine.com | 33 strawberry cream pies by Liberty Vittert Summer is waning (I don’t put pants on until Sept 15th so the goosebumps on my legs are a very good barometer of this). But what that actually means is that the ripest strawberries around are here, now, and ready for the eatin’. These pies are the greatest things you can possibly do to strawberries. The no-bake aspect is for the southern states in the US where you don’t want to turn your oven on caus’ it’s just too darn hot. We don’t exactly have this problem in Scotland, but that doesn’t mean it doesn’t taste like heaven; the creamy custard, bursting fresh strawberries, and crunch of those vanilla cookies is just the ticket for a sweet end to a beautiful summer. Make one big cahuna or a bunch of individuals like I did. K Shopping List 30 vanilla wafers +2 for decor (or similar vanilla cookies) 100g melted butter 600g sliced fresh strawberries 60g caster sugar 2 tsp corn flour For the custard: 480 mL single cream 50g caster sugar 1 egg + 2 egg yolks 2 tsp corn flour 1 tsp vanilla bean 50g white chocolate L Method 1. Crush the cookies in a bag and then mix with the melted butter. Press the mixture flat into a pie pan (or 8 small tart pans, or soufflé cups). Chill for at least 30 minutes. 2. For the custard, in a medium saucepan, heat the cream until hot to the touch. In a mixing bowl, whisk the sugar and eggs, adding in the cornflour. Add a bit of hot cream to the egg mixture, beat and then put everything into the sauce pan, whisking constantly until very thickened. Remove from heat, add the vanilla, cool. 3. Place half the strawberries in a medium bowl and mash with the 60g of caster sugar. Place over a low-medium heat. Add the 2 tsp corn flour and heat for about 4 more minutes. Remove from the heat and allow to cool. 4. Place a layer of custard in the pie pan (or 8 small pans), then the mashed strawberry mixture, finally add the other half of the custard and the sliced strawberries on top. Refrigerate for at least one hour 5. Sprinkle crushed cookies, melted white chocolate, and/or powdered sugar on top! papyrus SPECIAL OFFER Mixing Bowl RRP £12.10 15% off * *Exclusive offer for WESTENDER readers at Papyrus, 374 Byres Road
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