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Friday, June 3, 2011

Straciatella cream pie (Italian)

Straciatella is an Italian term meant to describe any white vanilla flavored cream full of dark chocolate bits every here and there, a term most of all applicable to a type of gelato (Italian icecream). But also more consistent (and not frozen) dessert creams bear the lovely name of Straciatella.
Here is an example of a pie filled with that delicious cream. Enjoy.

Ingredients (for a 26 cm pie):

  • 250 g flour
  • 150 g butter
  • 100 g sour cream
  • 3 tablespoons sugar
  • pinch of salt
  • 200 g plain creamy yogurt
  • 200 g mascarpone
  • 50 g grated chocolate
  • 3 tablespoons honey
  • 1 teaspoon vanilla essence

Put the flour, butter, sour cream, sugar and salt in a large bowl:

Mix it into a round ball of even dough with your hands:

Let it rest for an hour, covered. When you're ready to bake the pie, preheat the oven to 180 C and push the dough into a 26 cm pie dish:

After you poke dents into it with a fork, you should cover the shell with a baking sheet and fill it with dry beans or pie weights (we skipped this step and as a result the pie shell shrunk a little). Then bake in the preheated oven for 20 minutes.

Mix the rest of the ingredients to form the straciatella cream. Pour it into the pie shell:

Return the pie to the oven and bake for 30 minutes more. Then take out, allow to cool and dig in!

1 comment:

  1. What a pie!! I like the addition of yogurt in the recipe. Thanks once more for sharing!!


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