The Daily Blog

Ice Cream Birthday Pie

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It’s my mother’s birthday today.

She deserves a huge blow-out party, but it’s a bit too late for that to happen. She also deserves a foot massage, a shopping spree, and an all-inclusive vacation to a sunny, warm beach.

Instead, she is getting a blog post dedicated in her honor. If you squint really hard it just might pass as a week at the beach.

Squint harder….There it is!

I’ve known my mom for 28 years. She’s taught me lot over the last 28 years.

In honor of her birthday, I’d like to share a few of those lessons with you today.

1. It’s okay to read more than one book at once. However, it is not okay to not be reading any books.

2. Faith – in yourself, your family, the world, a higher power – is a necessity for survival.

3. Cheese counts as its own food group. And that food group is best consumed with every meal.

4. If you really really like a pair of jeans (or a shirt, or a pair of shoes) you should buy more than one pair. Get different colors if need be but, if it fits well, get multiples.

5. It is better to have a few really good friends whom you love and trust, rather than loads of “friends” whom you can’t rely on.

 

6. The answer to ice cream is always “yes”.

7. The answer to french fries is also always “yes”, but this post is about ice cream. (And terrible, terrible, no-way-around-them nighttime photos.) And pie. And my fabulous mother.

Strawberry Frozen Yogurt Pie with Basalmic Syrup

From Sunset Magazine

Buttery Pie Pastry

1 cup flour

2 tbsp. powdered sugar

1/4 tsp. salt

1/2 cup cold unsalted butter

1 lightly beaten egg yolk

Whirl together flour, powdered sugar, and salt in a food processor fitted with a dough blade. Cut cold butter into cubes. Drop into bowl and pulse until mixture looks like large cracker crubs and flour. Whirl in egg yolk and 1-2 tbs. ice water, pulsing just until mixture comes together in a shaggy ball but you can still see bits of butter. Roll in a ball, wrap in plastic wrap, and chill at least 30 minutes and up to 2 days.

Filling

3 cups frozen yogurt, softened until easily spoonable

3/4 cups high-quality strawberry preserves

1/4 cup basalmic vinegar

2 tbsp. sugar

1 1/2 cups fresh strawberries, sliced

Press cold pastry over the bottom and up the sides of a 9 inch pan with a removable trim. It is ideal to use a tart pan, but I don’t have one so I just used my cheesecake pan and it worked well. I just didn’t fill it up all the way. Trim pastry edges so they are even with the top of the pan. Chill 30 minutes. Meanwhile, preheat oven to 375 degrees.

Bake pastry on bottom rack of oven until golden brown, 25 to 30 minutes. Let cool completely.

Stir frozen yogurt until smooth, then stir in preserves. Spoon into tart pan, set on plate, and freeze at least 5 hours.

Simmer basalmic vinegar, sugar, and 1 tbs. water in a small saucepan over medium heat. Do not let it boil. Simmer until it coats a spoon, about 10 minutes. Let cool. Thin with water if it is too thick.

Slice pie, place on plates, top with strawberries, and then drizzle the syrup over each wedge of pie.

Sing happy birthday to your mama, and then dig in.

Happy birthday, Mom!