Strawberry Cheesecake & Ice Cream Pie – Lentils.org

Strawberry Cheesecake & Ice Cream Pie

  By lentilsorg  

April 28, 2017

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Classic flavours in this summertime favourite.

  • Prep: 40 Minutes
  • Cook: 6 Hours

  • 40 Minutes

    6 Hours

    6 Hours 40 Minutes

  • Yields: 6
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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.

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

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Nutrition Facts

Serving Size1 slice
Calories810
Sodium430 mg
Potassium563 mg
Protein13 g
Cholesterol140 mg
Sugar62 g
Total Fat50 g
Saturated Fat29 g
Total Carbohydrates92 g
Dietary Fiber3 g