Wimbledon pie recipe


  • Yield: 8 Servings


  • 1½ cups (180 g) whole strawberries
  • Scant 2 ounces (50 g) white chocolate wafers (Michel Cluizel preferred)
  • 1 cup (225 g) Labne, at room temperature
  • Scant 1 cup (240 ml) heavy cream
  • 3 tablespoons confectioners’ sugar, sifted, plus more for dusting
  • ½ vanilla bean, seeds scraped from pod
  • 1/8 teaspoon ground cardamom
  • ¼ cup (70 g) Erma’s Strawberry Preserves
  • ½ batch Flaky Pie Do(ugh), blind-baked in a 10-inch (25.5 cm) pan
  • ¼ cup (30 g) pistachios, chopped
How to Make It
  1. Remove the tops from the fresh strawberries. Cut half of the berries into quarters lengthwise, and the remaining strawberries into round slices. Combine all the strawberries in one bowl.
  2. Heat the white chocolate in the microwave or on top of a double boiler, until melted.
  3. Stir a spoonful of the Labne into the white chocolate, being sure to not allow the chocolate to harden and seize. Then fold the remaining Labne into the white chocolate.
  4. Combine the cream, confectioners’ sugar, vanilla bean seeds, and cardamom in a stand mixer fitted with the whisk attachment. Whip on medium speed until stiff peaks are formed.
  5. Remove a scoop of the cream mixture from the bowl and fold it into the Labne mixture to lighten it, using a large rubber spatula. Then carefully fold the remaining cream mixture into the Labne, combining the two mixtures well.
  6. Spoon dollops of strawberry preserves on top of the cream filling and sprinkle half of the strawberries on top. Gently fold these ingredients together just enough to streak the cream with preserves and strawberries.
  7. Pile the filling into the cooled tart shell. Top the pie with the remaining fresh strawberries and sprinkle with the pistachios.
  8. Place the pie in the fridge to cool for 1 to 4 hours to set before serving, then finish the set tart with a generous dusting of confectioners’ sugar.
  9. Using a clean and dry hot knife, cut the pie into slices to serve.

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