This Strawberry semifreddo pie is a light, delicate, and delicious dessert. This no-bake pie is filled with a creamy semifreddo and strawberry jam with a delightful nilla wafer crust. This frozen treat is not too sweet and the perfect end to any summer dinner.Jump to Recipe
WHAT IS SEMIFREDDO?
Semifreddo is a popular dessert from Italy, translated to English it means semi-frozen. The base ingredients are cream, eggs, and sugar but flavours and mix-ins can be anything you enjoy. Flavours like mocha, caramel, or coffee result in a more decadent dessert. You can also use different fruit flavours for a lighter, but equally delicious dessert. Most often semifreddo is prepared in a loaf pan, but for this pie version its going to have a nilla wafer crust so I’ll use a fluted tart tin. I used my Simple Strawberry Jam but if you’re bigger fan of raspberry it’s just as delicious with Seedless Raspberry Jelly or whatever favourite you have available.
HOW TO MAKE STRAWBERRY SEMIFREDDO PIE
Fill a small pot with water and set over medium heat. In a large bowl, add the egg yolks and sugar then whisk to combine.
Set the bowl over the small pot to create a bain-marie. Cook the egg mixture over medium heat, making sure to whisk the entire time it is cooking so you don’t burn it.
The eggs will start out a dark yellow but as it cooks and thickens, they will turn pale and coat the back of a spoon. If you have a candy thermometer the temperature should reach 140 degrees.
Once they reach temperature remove the bowl from the heat and set it aside to cool while preparing the crust.
A Semifreddo Pie Crust
In a food processor or blender, crush about 4 cups of nilla wafer cookies to a fine crumb. Pour the cookie crumbs into a bowl then add the melted butter and heavy cream. Stir together until the crumbs are all moistened and the mixture holds together when pressed.
Remove 1/4 cup of the crumb mixture to a small bowl for topping the pie. Then pour the remaining crumble mixture into a round fluted tart tin and use a glass, or your hands, to press the crumbs into an even layer and create a pie shell. Place the prepared crust into the fridge to chill while making the filling for the pie.
The Filling – where the magic happens
In a large bowl, whisk the heavy cream until soft peaks form. Over whisking will result in stiff peaks which you don’t want. You want the texture as sturdy enough to hold its shape, but not so much as you would for piping.
Then, add the cooled egg yolk mixture and some of the strawberry jam to the whipped cream.
Finally, use a spatula to fold all the ingredients together until everything is fully combined.
Now get the prepared pie crust from the fridge and pour half the cream mixture into the bottom and use an offset spatula to spread into an even layer.
On top of the cream mixture add half the remaining strawberry jam, using the offset spatula to gently swirl the jam into the cream mixture. Pour the remaining cream mixture on top, again spreading it into an even layer.
Top with the remaining jam, swirling it into the top of the pie.
Lastly, take the reserved crumbs that were set aside and sprinkle them generously over the top of the pie to finish. Place the prepared pie into the freezer for at least 4 hours, but overnight is fine too if you’d like to make it the day ahead.
How to Serve This Dessert Pie
After the chill time take the pie out of the freezer and remove the outside ring of the tart pan, garnish with a few strawberries then slice and serve. If there are any leftovers just return it to the freezer and enjoy another day. This pie will stay fresh in the freezer about 5 days.
Strawberry Semifreddo Pie
- 3/4 cup strawberry jam divided
- 1 ½ cups heavy cream
- 4 large egg yolks
- 1/4 cup granulated sugar
Nilla Wafer Crust
- 4 cups Nilla wafer cookies crushed
- 4 tbsp butter melted
- 2 tbsp heavy cream
- Place a small pot of water onto the stove over medium high heat. In a large bowl add the egg yolks and sugar, whisk to combine. Place the bowl over top the pot of water to create a bain marie.
- Cook the egg yolk mixture, whisking continously, until it reaches 140 degrees. The mixture should lightened in colour and coat the back of a spoon. Remove from heat and set aside to cool.
- To make the nilla wafer crust place 4 cups of nilla wafer cookies into a blender, or food processor, pulse until the cookies are a fine crumb. Pour the crumbs into a bowl, add the melted butter and heavy cream. Stir together until the crumbs are moistened and hold together when pressed.
- Remove 1/4 cup of the crumb mixture and set aside for the top of the pie. Pour the remaining crumbs into a round fluted tart tin. Press the crumbs into an even layer to create a pie shell. Place in fridge to chill while making the filling.
- In a large bowl add the heavy cream, whisk until it just forms soft peaks. Add 1/4 cup of the strawberry jam and the cooled egg mixture into the whipped cream. Use a spatula to fold the ingredients together until everything is well combined.
- Get the pie shell from the fridge and pour half the cream mixture into the base, use an offset spatula to spread into an even layer. Take another 1//4 cup of jam and gentle dollop over top of the cream layer. Gently swirl the jam over the top with the offset spatula. Repeat this process a second time with the remaing cream mixture and strawberry jam.
- Finally take the reserved crumbs and gernously sprinkle over top of the prepared pie. Place into the freezer for at least 4 hours, up to overnight. After chilling time remove from freezer, garnish with strawberries and serve.