Happy Galentine’s and Valentine’s Day weekend! I hope you guys are surrounding yourself with people you love this weekend, which we should always be doing anyway 🙂 But I’m so excited for this especially lovely weekend because I’ll be with J in NYC this year! So many fun adventures to be had soon! As for Galentine’s Day celebrations, I was lucky enough to be invited to a Galentine’s party last weekend and see a lot of amazing girls I hadn’t seen in a while (shout out to Liz and Kristen… and Leslie Knope for making this a thing). And am I the type of person to show up empty-handed? Hail no! So I made a pie!
I have to warn you though… this strawberry shortcake cheesecake pie is not for the faint of heart (literally and figuratively). You’re really making 5 different desserts and putting them all together. It takes some time and patience and a lot of dirty dishes, but I promise you it is SO WORTH IT. (also I’m going to apologize right now for how long this post is… I told you, lots of time.)
Let’s start with the crust. The cookie crust is actually a recipe from the Momofuku Milkbar cookbook for crack pie. I haven’t tried the real crack pie (yet), but oh my god, this crust is so yummy so I can only imagine what the real thing is like.
Basically we are making a giant cookie, crumbling it up, and mixing it with some melted butter and brown sugar.
Press that into 2 pie tins (yes, you get 2 pies!) and set aside. Easy peasy, right?
Then we have the filling. The amazing part of this filling is that it has the flavor of a cheesecake but it’s so light and airy from the meringue… like eating a cloud!
So first, separate your eggs (yolks and whites) and put the whites in the refrigerator. Set the yolks aside, you’ll need these babies soon.
The easiest step is first. Melt butter over a double boiler. Once that’s melted, add your cream cheese. Set aside.
Start heating your milk over a double boiler until it starts boiling. While you’re waiting for the milk, whisk your egg yolks, sugar, and cornstarch together. Add 1/4 cup of the hot milk to the egg yolk mixture and whisk, then add the egg yolk mixture to the rest of the milk until it thickens – this is called tempering. Also you just made a custard base! Woohoo!
Add the thick custard to the cream cheese mixture from earlier and mix. It should turn a pale yellow. Set aside.
Grab your egg whites from the refrigerator and a hand mixer (or if you have a stand mixer, even better). Place the egg whites in a decent size bowl with a small amount of sugar (1 tsp. should be fine). Whip that for about a minute and then add the remaining sugar and whip until soft peaks form (see below). You just made a meringue! Are you learning so much right now or what?!
Gently fold the meringue into the cream cheese mixture until it’s all incorporated. Now go ahead and pour the filling into your pie tins. Place those suckers on a lower rack in the oven and place a baking dish filled just under halfway with water on the top rack. Let ’em bake.
Moving on to the toppings.
Take your strawberry Jell-o and vanilla pudding packets – dump them into 2 separate bowls. Add a 1/2 stick of butter and 1/2 cup of flour to each. Mix it with a fork until crumbles form. Spread both flavors on a 9×13 baking sheet. Bake for 5 minutes, stir it around, and bake for another 5 (your pies should be out before you bake this… don’t disturb the pies). Crumbles DONE.
Microwave some heavy cream until it’s just about hot. Pour that over your white chocolate chips. Mix. Ganache DONE.
Pour a thin layer of ganache over your cooled pies and then sprinkle on your strawberry shortcake crumbles. Pop them in the refrigerator for an hour and then throw them away. JUST KIDDING. Go have yourself a piece of well-deserved pie!
Strawberry Shortcake Cheesecake Pie
Oat Cookie Crust (from Momofuku Milk Bar’s Crack Pie)
1/2 c. (1 stick) unsalted butter, softened
1/3 c. brown sugar
3 tbsp. white sugar
2/3 c. + 1 tbsp. all-purpose flour
1/8 tsp. baking soda
1/8 tsp. baking powder
1/4 tsp. salt
1 c. rolled oats
1/4 c. unsalted butter, softened
1 1/2 tbsp. brown sugar
1/8 tsp. salt
10.5 oz. plain cream cheese, softened
3 tbsp. butter
1/4 tsp. vanilla
3 eggs, yolks and whites separated
1 tbsp. + 1tsp. white sugar
1 tbsp. cornstarch
2/3 c. milk
1/4 c. + 1 tsp. white sugar
Topping/Strawberry Shortcake Crumbs
1/4 c. white chocolate chips
1/8 c. heavy cream
1 3 oz. box strawberry Jell-O mix, dry
1 3 oz. box vanilla pudding mix, dry
1/2 c. (1 stick) unsalted butter, softened
1 c. all-purpose flour
Preheat oven to 375 degrees F.
Combine butter and sugars and mix until light and fluffy. Add egg.
In a separate bowl, combine flour, baking soda, baking powder, and salt.
Slowly incorporate the dry ingredients into the wet ingredients.
Fold in rolled oats.
Spread cookie dough onto 9×13 baking sheet and bake at 375 degrees F for 20 minutes or until golden brown.
Once baked and slightly cooled, crumble cookie with hands. Combine with brown sugar, butter, and salt in a food processor or blender.
Press crust mixture into 2 9-inch pie tins.
Preheat oven to 350 degrees F.
Separate egg whites and yolks. Place egg whites in refrigerator.
In large bowl, melt butter over a double boiler. Add cream cheese and whisk to combine. Add vanilla. Set aside.
In a separate bowl, combine egg yolks, cornstarch, and sugar (1 tbsp. + 1 tsp.)
In another bowl, heat milk over a double boiler. Once heated, add a small amount of milk to the egg yolk mixture and whisk to temper it. Add the egg yolk mixture to the milk and heat over double boiler until it thickens.
Combine the egg yolk/milk mixture to the cream cheese mixture.
In another bowl, whisk egg whites with 1 tsp. sugar. Once incorporated, add 1/4 c. sugar and whisk until soft peaks form.
Gently fold 1/4 c. of the egg whites into your cream cheese mixture. Add remaining egg whites and fold to combine.
Pour mixture over crust in your pie tins.
Place baking dish with a little water on top rack in oven.
Place pies on lower rack. Bake at 350 degrees F for 20 minutes then lower temperature to 320 degrees F and bake for 15 more minutes.
Place heavy cream in microwave-safe bowl and heat until slightly hot.
Pour heavy cream over white chocolate chips in a separate bowl. Whisk until ganache forms. Set aside.
Mix strawberry Jell-O powder with 1/4 c. butter and 1/2 c. flour. Mix with fork until crumbs form.
Repeat with vanilla pudding powder.
Combine both flavors on a 9×13 baking sheet lined with parchment paper. Bake at 350 degrees F for 5 minutes.
Remove baking sheet from oven and mix around crumbs to avoid burning. Bake for 5 more minutes.
Once finished, place baking sheet in refrigerator for 10 minutes.
Pour a thin layer of ganache over cooled pies and sprinkle strawberry shortcake crumbs on top.
Place pies in refrigerator for at least 1 hour before eating.