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Lentils.org

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Strawberry Cheesecake & Ice Cream Pie

Prep Time: 40 Minutes

Total time: 6 Hours 40 Minutes

Servings: 6

Classic flavours in this summertime favourite.

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Recipe by

Lentils.org

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Ingredients

Directions

Nutrition

Ingredients

    CRUST:

    1 1/2 cups (375 mL) graham cracker crumbs

    3 Tbsp (45 mL) sugar

    pinch, salt

    7 Tbsp (105 mL) unsalted butter, melted

    FILLING:

    1 (8 oz/250 g) cream cheese, package room temperature

    1 1/2 cups (375 mL) sweetened condensed milk

    1/2 cup (125 mL) split red lentil purée*

    1 tsp (5 mL) lemon zest

    1 tsp (5 mL) vanilla

    TOPPING:

    1 cup (250 mL) whipping cream

    1 Tbsp (15 mL) sugar

    1 tsp (5 mL) vanilla

    STRAWBERRY SAUCE:

    1 lb (500g) fresh strawberries, hulled and halved

    2 Tbsp (30 mL) sugar

    half lemon, juiced

    2 Tbsp (30 mL) water

    1 Tbsp (15 mL) cornstarch


Directions

  1. Preheat oven to 350°F (180°C).
  2. In a medium bowl, stir together graham crumbs, sugar, and salt. Stir in melted butter until the crumbs are evenly coated. Press crumbs into the bottom and up the sides of a 9-inch (22 cm) pie dish. Bake the crust for 9-10 minutes, until lightly browned. Set the crust on a wire rack to cool completely. Once cool, transfer to freezer.
  3. For the filling: beat the cream cheese in the bowl of a stand mixer fitted with a paddle attachment. Once it is light and creamy, gradually beat in condensed milk. Beat well to incorporate, ensuring to scrape down the bottom and sides of the bowl.
  4. Add lentil purée, lemon zest, and vanilla into the cream cheese mixture. Beat well to incorporate. Pour into the prepared crust and freeze for 6-8 hours, until firm.
  5. Whip cream, sugar, and vanilla until stiff peaks form. Spread over the frozen pie. Freeze until the cream is firm, 20-30 minutes.
  6. Combine strawberries, sugar, lemon juice, water, and cornstarch in a medium saucepan. Let stand for 15 minutes. Place pan over medium-low heat and bring to a simmer, stirring often. Cook for 3 minutes, then remove from heat and cool completely. The sauce can be made up to one day ahead.
  7. To serve, use a hot, wet knife to slice the pie into wedges. Top with the chilled strawberry sauce.

*To make the lentil puree: Place cooked, or rinsed & drained canned lentils into a food processor. For every 1 cup (250 mL) of lentils, add ¼ cup (60 mL) water. Blend to make a smooth purée with a consistency resembling canned pumpkin.


Nutritional Information

  • Serving Size: 1 slice
  • Per serving:
  • Calories 810
  • Total Fat 50 g
  • Saturated Fat 29 g
  • Cholesterol 140 mg
  • Carbohydrates 92 g
  • Dietary Fibre 3 g
  • Sugar 62 g
  • Protein 13 g
  • Sodium 430 mg
  • Potassium 563 mg
  • Folate 84 mcg