Strawberry Port Pie
A no-bake strawberry pie elevated with port wine and a silky cream cheese layer. Frozen strawberries and gelatin set into a ruby jewel of a filling that’s as elegant as it is effortless.
YIELD
4 servingsPREP
20 minCOOK
20 minREADY
40 minPort wine and strawberries are one of those pairings that sounds fancy but comes together with almost no effort. The port simmers gently with water, gets stirred into strawberry gelatin, and then frozen berries melt right in, creating a gorgeous ruby filling.
Underneath all that fruity richness sits a thin layer of whipped cream cheese spread across the baked pie shell. It adds just enough tang to keep things interesting.
Chill overnight and you’ve got a dinner party dessert that looks like you spent hours fussing. You didn’t.
Pro Tips
- Use a ruby port for the deepest color and sweetest fruit notes.
- Let the gelatin mixture thicken to the consistency of egg whites before pouring over the cream cheese layer, otherwise it may seep underneath.
- A pre-baked pie crust works best here. Blind bake your own or grab a store-bought shell to save time.
Ingredients
Directions
Heat Port and water to simmering.
Remove from heat; add gelatin and stir until dissolved.
Drop in frozen block of strawberries and let thaw, breaking up block with fork to hasten process; add lemon juice.
Chill until mixture begins to thicken.
Meantime, whip cream cheese and milk together with fork; spread evenly over bottom of pie shell.
Pour in partially thickened gelatin mixture; chill several hours or overnight until firm.
Garnish with whipped cream before serving.
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