Louisiana Sweets by Dixie Poché

Author:Dixie Poché
Language: eng
Format: epub
Publisher: The History Press
Published: 2017-04-04T04:00:00+00:00

Strawberries take the lead at the Ponchatoula Strawberry Festival. Photo by author.

The town has been ambitiously recognized as “Strawberry Capital of the World,” where everything strawberry can be found—from aprons to cookie jars, artwork and collectibles. The Ponchatoula Strawberry Festival draws 300,000 visitors annually invited to sample strawberry sangria wine, chocolate-dipped strawberries, fried strawberries or creamy ice cream with strawberry nuggets. It’s fun to enjoy the strawberry eating contest, the Strawberry Strut “race” and the Strawberry Ball, a gala with the crowning of a strawberry king and queen. Watch out for the many old trucks filled with pallets of big red strawberries as they ramble down country roads. The entourage is heading out from one of the handful of pick-your-own berry farms, where you can fill buckets of ripe strawberries.

Ponchatoula Strawberry Pie

Courtesy of LouisianaTravel.com

1 quart fresh Ponchatoula strawberries

1 (9-inch) pie shell, baked

1 cup white sugar + ½ tablespoon reserved for whipped cream

3 tablespoons cornstarch

¾ cup water

½ cup heavy whipping cream

¼ teaspoon vanilla extract

Arrange half of strawberries in baked pie shell. Mash remaining berries and combine with sugar in a medium saucepan. Place saucepan over medium heat and bring to a boil, stirring frequently. In a small bowl, whisk together cornstarch and water. Gradually stir cornstarch mixture into boiling strawberry mixture. Reduce heat and simmer until thick, about 10 minutes, stirring occasionally. Pour mixture over berries in the pie shell. Chill for at least two hours. Take whipping cream and beat in a small bowl with ½ tablespoon of sugar and vanilla until peaks form. Spread over top of chilled pie. Cut and serve.

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