American Baker in Germany

 It's finally strawberry season again. I thought I'd celebrate with a strawberry recipe. Strawberry Pie: 1 large or 2 small blind baked pie crusts 2 pounds (1 kilo) fresh strawberries 3/4 cup (150g) sugar 1/4 cup (30g) cornstarch 1 tbsp lemon juice Chop half the strawberries in large pieces and half in small pieces.  Place the small pieces in a saucepan with the sugar, cornstarch and lemon juice.  Bring the mixture to a boil and allow to simmer until it thickens to a thick sauce.  Fold in large strawberry pieces.  Pour the strawberries mixture into the blind baked pie crusts (cooled).  Place the pie(s) into the refrigerator for at least 2 hours or until the mixture has completely set up.  This pie is absolutely delicious.  It's light and not too sweet. Perfect for summer. Watch us make this easy recipe on our YouTube channel here: https://youtu.be/UwVHfSWoyKY Schaut zu wie wir dieses leichte Rezept auf unserem YouTube Kanal machen hier: https://yo...

 I really wanted to make a lovely dessert to get us through the heat of the summer. Coconut Cream Pie: 1 large or 2 small pie forms lined with pie crust, blind baked 4 egg yolks 1/4 cup (30g) cornstarch 1 14 oz. (circa 400g) can coconut milk 1 cup (225mL) milk 2/3 cup (130g) sugar dash salt 1 cup (80g) shredded coconut 2 tbsp butter 1 tsp vanilla extract or 1 tbsp vanilla sugar 1 1/2 cups (400g) cream 3 tbsp powdered sugar Use a medium saucepan. In a bowl, whisk egg yolks and cornstarch together. In the saucepan, combine coconut milk, milk, sugar, and salt. Heat over medium high heat, stirring frequently. When milk mixture just begins to bubble, whisk a few tablespoons into the egg mixture. Once the eggs have been tempered, whisk the egg mixture into the milk mixture. Continue to whisk until mixture begins to boil. Remove from heat and stir in butter, vanilla and coconut. Pour into prepared, blind baked pie crusts. Place plastic wrap on the coconut pudding and chill in the fridge f...

 I got in a discussion recently on why I don't add sugar to my pie crust. Well, my answer is that pie doesn't have to be sweet. So, here's an example of a not sweet pie.  Chicken Pot Pie: 1 large or 2 small pie forms lined with uncooked pie crust 1 pound (450g) chicken, cut into small pieces 3 cups (circa 400g) frozen vegetables 1 tbsp salt 1 tsp black pepper 2 cups (450mL) milk 2 tbsp dried onions 1 tbsp chicken boullion 1/4 cup (40g) flour about 1 tbsp oil herbs to taste In a hot pan, add oil and heat on high heat. Fry the chicken with half the salt and pepper until cooked.  Add frozen vegetables and cook until all water from ice is evaporated.  Spoon into lined pie forms.  In a saucepan on medium-high heat, combine milk, onions, boullion, flour, the rest of the salt and pepper and the herbs, stirring constantly until mixture begins to boil and is quite thick.  Spoon over the meat and vegetables.  Stir briefly to combine with the meat and vegetables....

 This is a great recipe for summer, as it's served cold. Chocolate Silk Pie: 1 large or 2 small prepared pie crust, blind baked 8 oz. (200g) chocolate (whichever kind you prefer) 1/2 cup (125g) butter 4 eggs 3/4 cup (150g) sugar 1/2 tsp salt 2 tsp vanilla extract or 2 tbsp vanilla sugar 1 1/2 cups (400mL) heavy cream Melt chocolate and butter in the microwave together. Stir to combine.  Heat eggs, sugar, vanilla and salt in a double boiler until mixture is thin and no grains of sugar are visible.  Remove from heat. Beat about 10 minutes or until the mixture is light in color and ribbons.  Stir butter and chocolate mixture with the egg mixture until combined.  Beat for a few minutes with a mixer.  In a separate bowl, beat heavy cream until it comes to soft peaks.  Fold into chocolate mixture.  Pour into pie crust.  Refrigerate for at least 4 hours. This recipe makes two small or one large pie. This pie is lovely and very decadent. It has a ric...