Why is everyone looking for this STRAWBERRY PIE RECIPE? 🍓

If everyone knew how easy this pie is to make, they'd make it every day. And with this pie, you don't even need a cake. It's truly delicious. Ripe, juicy strawberries, a soft, delicious cream, and a beautiful pastry base for this dessert. Make sure you're subscribed to this channel to be the first to see my recipes. You'll need about 400 grams of strawberries. First, I remove the stems. By the way, you don't have to use strawberries in this recipe. You can use any fruit or berries you like, and believe me, the result will be amazing either way. You can cut the prepared and peeled strawberries in half, or leave them whole. That's exactly what I do. Now, you need to make a very light and delicious cream. To do this, I place two eggs in a heavy bottomed saucepan. I also add 80 grams of sugar, or 4 level tablespoons. For a pleasant taste and aroma, I used a 10 gram packet of vanilla sugar. You'll also need 40 grams of cornstarch for the cream. Two heaping tablespoons. I use milk as the base for this cream. I pour half of the milk into a saucepan to remove any lumps. Using a whisk, I mix the ingredients and remove any lumps. In total, you'll need 400 milliliters of milk for the cream, but I started with 200 milliliters. Once you see the mixture has become smooth, you can add the remaining milk and mix the ingredients until smooth. This will only take about a second. If you like my recipes, give this video a like. After that, I place the saucepan on the stove, turning the heat slightly above medium. I cook the cream until it thickens and is fully cooked. At first, you can whisk the cream occasionally, but as soon as you see steam appear above the saucepan, I recommend whisking constantly to prevent the cream from burning and lumps from forming. As soon as you see the mixture thicken and bubbles appear, simmer the cream for another 10-15 seconds and remove from the stove. It's ready. This cream should be moderately thick and shouldn't drip off the whisk. At this point, I'll let it cool and prepare the dessert base. For this, I'll add two chicken eggs to a separate bowl. Next, add 100 grams of sugar, or 5 level tablespoons. You'll also need a pinch of salt to balance the flavors. Using a whisk, combine these ingredients for a few seconds. At this point, we simply need to combine the eggs, sugar, and salt. Once you see the mixture has become smooth, you can add 30 milliliters of cold milk, or 2 tablespoons, to the same bowl. Next, add 2 tablespoons of odorless vegetable oil after the milk. Whisk these ingredients again until smooth, about a few seconds at most. Once the mixture is smooth, sift 80 grams of wheat flour, 4 level tablespoons, into the bowl. Sift half a teaspoon of baking powder, 2.3 grams, along with the flour. If you have any questions or comments about this recipe, please leave a comment and share your experience with me and other viewers of this video. Mix the dough until all lumps are dissolved. This happens very quickly, and in just a few seconds, your dough should be smooth and not too thick. I prepared a baking pan for baking the base and shaping the dessert. The pan measures 18 by 19 centimeters, with a 4 centimeter high side. I lined the bottom and sides with non-stick parchment paper to make it easy to remove the dessert later. I poured the prepared dough into the pan. Because the batter is quite liquid, it spreads beautifully and forms an even layer. At this point, I placed the pan with the batter in the oven, preheated to 180 degrees Celsius, 350 degrees Fahrenheit, for 20 minutes. Bake with the oven settings set to medium, top down, no convection. After this time, my cake is perfectly baked, so I'll give it 10 minutes to cool. After this, I can finish preparing the dessert. I top the now-cooled cake with strawberries. I don't arrange them in any particular way. I simply place them randomly, covering almost the entire cake, leaving a few small gaps. The combination of fragrant vanilla cake and fresh strawberries is already delicious, but after baking with the cream, it will be even more interesting and delicious. And finally, cover the strawberries with the cream. To do this, I first stir it slightly with a whisk, in case the cream has set slightly while cooling, and then spoon it all over the strawberries. Then, using the same spoon or spatula, I spread the cream evenly, making sure it gets into the gaps. This process is very quick and easy. It takes no more than a minute, maximum. I'd like to point out that the amount of ingredients I'm using in today's dessert is perfect for the pan, which, as I mentioned, is 18 by 19 centimeters, with a rim of 4 centimeters. I smooth the dessert with a spoon or spatula to give it a neater, more even appearance. Now that I'm almost done, I sprinkle a little chocolate sprinkles on top. But you don't have to do it like I did. You can decorate the dessert however you like. The decoration really depends on your taste and preferences. At this point, I put the dessert in the refrigerator for a couple of hours to allow the cream to set and the dessert to chill thoroughly. After two hours, my dessert has set perfectly. And since I covered the pan with nonstick parchment, removing the dessert from the pan is effortless. I can't wait to cut it and see what it looks like inside. The dessert cuts beautifully. Both the cream and the strawberries cut through perfectly, as does the soft, tender pastry base. A slice of this dessert looks very appetizing and interesting, I think. And the flavor is simply amazing. I'd say there's a perfect balance throughout. A moderately sweet, yet not dry cake, juicy, sweetened tart strawberries. And all this is complemented by a delicate vanilla-flavored custard. It's incredibly delicious. It's one of the most successful combinations. I highly recommend making this pie and treating yourself and your family. I'd be delighted if you enjoyed this dessert and this video. I'd like to remind you that I've already indicated the quantities of all the ingredients and the size of the pan I used in the description below the video. I wish you positivity and enjoy cooking.