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Divine Divinity Strawberry Pie
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Divine Divinity Strawberry Pie

A flaky classic crust filled with a citrusy cream cheese filling, topped with juicy whole strawberries and smothered with fluffy white divinity. The tartness of the cream cheese combined with the sweetness of the divinity, plus the fresh strawberries is award winning perfection.
Prep Time1 hour
Chilling Time1 hour 30 minutes
Total Time3 hours 30 minutes
Course: Dessert
Keyword: pie, strawberry
Servings: 9 inch pie crust
Author: Kim Melanson

Equipment

  • 9" pie plate

Ingredients

Single Pie Crust: (see Recipe Note)

  • 1 ½ cups all-purpose flour
  • ¾ teaspoon salt
  • 5 Tablespoons shortening
  • 3 Tablespoons ice water

Cream Cheese Layer:

  • 1 large egg yolk room temperature (reserve egg white)
  • 2 Tablespoons granulated sugar
  • 2 Tablespoons fresh lemon juice
  • 1 package (8 oz) cream cheese room temperature
  • 1 cup Cool Whip

Strawberry Layer:

  • 18-25 large slightly-ripened strawberries (not overly ripe, but completely red)

Divinity Layer:

  • ⅔ cup granulated sugar
  • ¼ teaspoon cream of tartar
  • ¼ cup water
  • 1 large egg white room temperature
  • ⅛ teaspoon salt
  • ½ teaspoon vanilla

Instructions

Single Pie Crust:

  • Add all ingredients, except ice water, to medium sized bowl. Use a pastry cutter, or two knives, to cut into ingredients until the shortening is pea sized and combined with the flour and salt.
  • Add ice water all at once and combine into the flour/shortening mixture with a fork or hands.
  • Form into a ball and flatten to a disk, while working with the dough as little as possible. (Rustic creates a flaky texture.)
  • On a floured surface, roll disk into a circle that’s 2 ½ inches larger than the edge of your pie plate and ⅛-inch thick.
  • Lift the crust and center onto your pie plate. Lift edges and ease the crust into the corners of the bottom of the plate, leaving the excess crust draping over the edge of the plate.
  • Cut the edge of the crust with a half-inch overlap from the edge of the plate. Fold the excess under all along the edge of the plate, so there is a double layer of crust along the edge. A thick layer of crust will help prevent shrinkage.
  • Use your thumbs or knuckles to form a decorative edge along the edge of the pie plate.
  • Use a fork to generously poke holes in the bottom and sides of the pie crust to prevent bubbles.
  • Turn on oven to 500° F. Let it come to temperature and then preheat for at least another 15-30 minutes.
  • Put your crust into the freezer (or refrigerator) for 30 minutes while your oven preheats.
  • Bake your crust for 7-10 minutes, depending on your oven. You want a golden brown crust.
  • Remove from oven and let cool completely.

Cream Cheese Layer:

  • Use a small double boiler and a whisk to mix egg yolk, sugar, and lemon juice on medium-high heat until thick, continually stirring about 5-8 minutes.
  • Remove from heat. Slice in cream cheese and beat with hand mixer until smooth.
  • Fold in Cool Whip until completely incorporated.
  • Spoon into cooled single crust and smooth to edges. Place in refrigerator to chill for at least 30 minutes.

Strawberry Layer:

  • Cut greens off large strawberries so tops are flat. Wash strawberries and dab dry with paper towel until strawberries are completely dry.
  • Place strawberries on top of cream cheese layer with flat tops down. Start in the center and work out toward the sides, covering the entire cream cheese layer. Place largest strawberries in the center.
  • Return pie to the refrigerator to chill while you make the divinity.

Divinity Layer:

  • Calibrate candy thermometer to adjust cooking temperature according to your currently boiling temperature.
  • Add sugar, cream of tartar, and water to a small saucepan. Stirring until mixture reaches boiling. Cook mixture to 260° F.
  • While mixture is coming to temperature, watch closely, but at same time add egg white and salt to a clean, metal or glass, small-medium bowl. With clean hand mixer, beat egg whites until firm peaks, approximately 2 minutes.
  • Once syrup mixture reaches temperature, start beating egg whites again on slow speed, and while mixing slowly pour hot syrup into egg whites. Then adjust mixer speed to high and beat until firm peaks, about 5 minutes.
  • Immediately pour divinity on the chilled strawberries. Pour directly in the center and let the divinity seep outward on its own.
  • Chill for 2 hours. Serve immediately after chilling or within a few hours as the fresh strawberries begin to seep and break down the divinity. Store leftovers in the refrigerator.

Notes

Pie crust based on abountifulkitchen.com “Best Basic Flaky Pie Crust”