Strawberry Daiquiri Pie

"I pity them greatly, but I must be mum, for how could we do without sugar and rum?"
- William Cowper

This pie just kind of came to me.  My book club that watches movies just finished Midnight in the Garden of Good and Evil (author Berendt/director Eastwood) - the book is much more detailed, the movie messes with the order of events and outright fabricates others.  I wanted to create a dessert in the spirit of Savannah for our movie date, and the following quote from the book tickled my brain:

"We have a saying: If you go to Atlanta, the first question people ask you is, 'What's your business?' In Macon they ask, 'Where do you go to church?' In Augusta they ask your grandmother's maiden name. But in Savannah the first question people ask you is 'What would you like to drink?"

Along those lines I knew I wanted something of a dessert drink, and I could think of no better dessert drink than a daiquiri.  I have only ever had a virgin daiquiri, but they are delicious nonetheless.  This pie is decidedly drunk - not so much that you will be tipsy from having a slice (or two if no one is looking), but enough that you can taste the flavor of the rum.  Regardless of how little alcohol makes its way into each slice of pie, I do not recommend allowing young children to eat this pie.  It does take a while to prepare, so start this a day or two ahead of when you plan to serve it - I started mine on a Friday afternoon, finished it on Sunday morning, served it Sunday evening.

Strawberry Daiquiri Pie

2 graham cracker pie crusts

16oz fresh strawberries

2 8oz blocks cream cheese, softened

1 8oz Cool Whip

1/2 c sugar

1/2 c Captain Morgan's Silver Spiced Rum (or your personal favorite)

1. Core, trim, and slice strawberries into bowl.  Add sugar and rum; stir.  Cover and refrigerate 12-36 hours (I did closer to 36).

2. Beat cream cheese in medium mixing bowl (handheld mixer).

3. Drain strawberries, reserving liquid in bowl.

4. Puree strawberries (stick blender).  Reserve 1/4 cup puree in 2 cup bowl or measuring cup.  Add remaining puree to cream cheese in mixing bowl.

 

5. To reserved puree, add 3/4 cup of sugar/rum liquid you drained from strawberries.  Add remaining liquid to cream cheese.  Refrigerate reserved puree/liquid.

6. Mix puree and liquid into cream cheese on LOW speed until smooth and creamy.

7. Gently fold Cool Whip into cream cheese mixture.

8. Divide filling evenly between 2 crusts and refrigerate until chilled and firm (or overnight).

9. Place reserved puree/liquid in small saucepan over medium-high heat.  Bring to a boil and cook until reduced by half.  It will resemble loose strawberry jam.  Cool to just above room temperature - any cooler and you may not be able to complete step 10!

10. Spoon puree reduction over chilled pie.  Slice, and serve.