Strawberry Meyer Lemon Cream Pie & and invite to join me for the DIY Dessert at 18 Reasons for pie!

by Irvin on May 31, 2012 · 17 comments

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Spring is nearly over and summer is right around the corner. Summer in my household is clearly delineated when AJ gives his final exams, turns in his grades and then takes a week off to bike down to LA for the AIDS Lifecycle (please go and donate to this awesome cause. My man is biking 545 miles!). This also means that the summer fruit starts coming into season and I slowly start turning into a frugivore, subsisting only on berries and stone fruit. Of course, to highlight this fruit obsession, I’m co-hosting another DIY Dessert event at 18 Reasons on June 3rd from 2-4 pm with my friend Melanie. This time the theme is PIE and to prove to you that the phrase “easy as pie” really does make sense, I present to you my Strawberry Meyer Lemon Cream Pie.

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The Strawberry Meyer Lemon Cream Pie was created when I was in a panic state that I was going to have a gathering of friends and not enough pie for all of them. You’ll remember that I was down in LA a few months ago, visiting my friends Rita and Damon and we decided to host a pie and pie party. AJ made a huge amount of pizza and I made four pies for that event in the fear that there wasn’t going to be enough pie to go around for everyone coming.

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The Banana Coconut Cream Pie was easy to make ahead of time, but there were a lot of components to it. The Southern Comfort Pear Almond Frangipane Pie was wonderfully complex but took a little bit of time to make. I won’t go into the third pie, as it wasn’t all that great, but by the time I got to the fourth pie, I was running out of time. I had an extra pie crust though, so I figure, why not whip up a fast, simple pie for everyone?

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That’s when I created this pie. As long as you have a pre-baked pie crust (and you can totally cheat and use a store bought pie crust, I won’t tell) it’s insanely easy to make. Of course, even though I give you permission to use a store bough crust, I highly recommend a homemade crust. I know people are scared of making pie crust, but trust me, it’s way easier than it seems – especially if you use the vodka method which gives you an easy rollable crust, almost as if it’s store bought. From there, just let the crust cool from baking, whip some cream, cut up some strawberries, squeeze a little juice and you’re done.

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I’ll be at 18 Reasons this Sunday between 2pm and 4pm, enjoying pie with friends (some new, some old). Please stop by and bring a pie with you, or just bring a healthy appetite for pie! After all pie taste better when you’re sharing it with friends. And I’m going to tell myself that since it’s mostly fruit, it’s healthy for me. Right? Right.

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{ 17 comments… read them below or add one }

annette May 31, 2012 at 5:29 am

This looks amazing! Just right for the summer – I’ll try it as soon as I have guests the next sunny day :-)
annette

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Katrina @ Warm Vanilla Sugar May 31, 2012 at 5:42 am

This pie sounds o fabulous! Love it!

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Belinda @zomppa May 31, 2012 at 6:13 am

Go AJ!! Though right now, I can barely concentrate on anything but this pie!

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Trevor Sis. Boom. May 31, 2012 at 6:42 am

All of your photos always look like the covers of cookbooks I would love to buy.

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Irvin June 4, 2012 at 1:04 am

Thanks Trevor! I’m totally using you as a reference for my cookbook proposal then.

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Redd H from Salted Spoon May 31, 2012 at 9:45 am

This looks incredible! I have never heard of the putting vodka in pie crusts to make it rollable before but I’ll definitely give it a go!

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SMITH BITES May 31, 2012 at 12:14 pm

I LOVE PIEEEEEEE!!!! so, so good Irvin!

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Pat May 31, 2012 at 12:16 pm

Ooooooh, yes.

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Sarah from 20something cupcakes May 31, 2012 at 12:38 pm

A pie + pie party?! I love this idea. And I love this pie. Perfection!

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Babs June 1, 2012 at 3:12 pm

This pie will definitely make it into my summer dessert rotation. However, I have a good friend who swore by the vodka pie crust method until the day we went over to his house and he had no eyebrows or hair on either of his arms. He’d opened his oven while baking the pie crust and it erupted. No more vodka pie crust.

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Irvin June 1, 2012 at 11:43 pm

What?!?! Really? How much vodka did he use and how in the heck did it catch on fire? That sounds SCARY!

I almost always let my pie crust sit over night in the fridge. Somehow the resting of the crust mellows the vodka and I can barely smell it when I roll it out. I’ve never heard of anything like that happening! Crazy.

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Babs June 2, 2012 at 9:21 am

I’ll ask him how much vodka he used (and what type of pie weight). I know he followed the Cook’s Illustrated recipe. He was working with a brand new oven – that could have been the variable.

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June g. June 3, 2012 at 7:49 am

This looks so Scrumptious! I’ve seen the addition of vodka in pie crusts and have wondered about them. I’d still like to keep my hair and eyebrows though;)

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Irvin June 4, 2012 at 1:03 am

Seriously, I have NEVER heard that happening before! In fact, I just baked two pies today, using the vodka method. I still have my eyebrows and arm hair. ;)

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June g. June 4, 2012 at 4:15 am

Lol! I shall take the pie crust challenge and risk it! Thanks for the reply, you’re always so good about that:)

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Russell van Kraayenburg June 3, 2012 at 4:38 pm

Yes please. I would most definitely like a slice – or two – of this please.

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yasemin June 3, 2012 at 9:47 pm

I love pie!! This sounds and looks amazing!!

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