Strawberry Bavarian Pie
|Walnuts||125 Milliliter (1/2 Cup)|
|Butter||125 Milliliter (1/2 Cup, At Room Temperature)|
|Sugar||30 Milliliter (2 Tablespoon)|
|All purpose flour||250 Milliliter (1 Cup)|
|Frozen strawberries||10 Ounce, thawed and drained (1 Package, 284 Gram)|
|Sugar||250 Milliliter (1 Cup)|
|Almond extract||1⁄2 Teaspoon (2 Milliliter)|
|Salt||1⁄4 Teaspoon (1 Milliliter)|
|Whipping cream||250 Milliliter (1 Cup)|
For crust, preheat oven to 400°F (200°C).
Put walnuts into "Mini-Blend" container and process 2 or 3 cycles at GRIND, or until nuts are finely chopped.
In small mixer bowl, mix nuts, butter, sugar, egg yolk, and flour at LOW then at MEDIUM-LOW until thoroughly mixed.
Using spatula, spread mixture on bottom and sides of a 10x1 1/2-inch (25x4 cm) pie pan.
Bake in preheated oven for 12 minutes.
For filling, in large mixer bowl, beat all ingredients except whipping cream at MEDIUM-HIGH until very thick and double in volume (10 to 15 minutes).
In clean small mixer bowl with clean beaters, whip cream at LOW then at HIGH until stiff.
Fold cream into strawberry mixture with rubber spatula until blended.
Pour into pie shell and swirl top with spoon.
Put uncovered into freezer and freeze until firm. (If necessary to store, wrap securely with foil.)