Saturday, May 8, 2010
Strawberry Yogurt Pie (Mansikkapiiras) - Pink Saturday
From the kitchen of One Perfect Bite...It's been a while since we've had a real "peasant" style dessert. While local berries won't be in markets for another six to eight weeks, the strawberries that are available to us are passably good. Years ago, I regularly made a dessert from Finland that used thick yogurt and blueberries to make a light custard pie called Mustikkapiiras. The custard filling covered a layer of berries that was baked in a cookie crust. It was light and not too sweet. The recipe I used came from the Moosewood Restaurant. I must admit I've played with this one. The recipe, as written, produced a scant amount of custard, so I've doubled the ingredients to produce a thicker layer of filling that gives this homely dessert more eye appeal. While any type of berry can be used, it's especially nice with seedless blackberries or strawberries. When strawberries replace blueberries, the Mustikkapiiras becomes a Mansikkapiiras. Here's the recipe I've adapted from the Moosewood original.
Strawberry Yogurt Pie...from the kitchen of One Perfect Bite, inspired by a recipe from Sunday at the Moosewood
1/3 cup unsalted butter
1/4 cup granulated sugar
1 large egg
1 cup all-purpose flour
1/2 teaspoon baking powder
Custard (this portion of the recipe has been doubled)
4 large eggs
1/2 cup granulated sugar
2 cups thick Greek-style plain yogurt
2 tablespoons lemon juice
2 teaspoons pure vanilla extract
1 teaspoon almond extract
2 tablespoons cornstarch
2 cups sliced strawberries or other fresh berries
1) To make crust: Butter and flour a 9-inch quiche pan with 1-1/2-inch sides. Preheat oven to 350 degrees. Using an electric mixer, cream butter and sugar. Add egg, and blend well. Combine flour and baking powder and sift into wet ingredients to form a soft dough. With flour dusted fingers, pat dough into bottom of prepared pan. Push dough up to cover sides of the pan. Refrigerate while making custard.
2) To make custard: Mix eggs, sugar, yogurt, lemon juice, vanilla extract, almond extract and cornstarch in a medium bowl. Beat until smooth. Place berries in bottom of pie shell. Pour in filling and smooth to coat berries. Bake for 50 - 60 minutes, until crust is browned and custard has set. Chill well before serving. Yield: 8 - 10 servings.
You might also enjoy these recipes:
Frozen Lemon Yogurt - One Perfect Bite
Yogurt Cheese Cake - One Perfect Bite
Raspberry Yogurt Parfait - One Perfect Bite
This post is being linked to:
Pink Saturday, sponsored by Beverly at How Sweet the Sound.