Danish Strawberry Pie with Vanilla Custard and Frangipane

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Mar 24, 2018

Strawberry pie classic

There is nothing that screams ‘Danish summer’ than a strawberry pie. Danish strawberries, delicious vanilla custard and frangipane. Mmm! It is just wonderful! This is my version of strawberry pie the Danish way.

I made my pie in a deep pie dish so I chose to make a crust border which isn’t really the Danish way to do it, but I like the look.

You can also top the cake with other kinds of berries, or a mix.

Serves 6 (or 4, if you are as hungry for cake as my family)


Pie base

  • 175 g plain flour
  • 1/4 tsp vanilla powder
  • 1 pinch of salt
  • 100 g cold butter, cut into small pieces
  • 2-2 1/2 tbsp cold water


  • 1/2 vanilla pod
  • 2 tbsp sugar
  • 20 g corn flour
  • 200 ml milk
  • 2 egg yolks
  • 200 ml heavy cream


  • 100 g marzipan (min. 60 % almonds)
  • 50 g sugar
  • 100 g butter, room temperature
  • 2 eggs
  • 35 g plain flour


  • 50 g dark chocolate, 70 %, finely chopped
  • 300-350 g strawberries


  • Edible flowers, for example daisies – or leave the pie as is


Start by preparing your pie base:
Put flour, vanilla and salt in your food processor. Sprinkle the cold butter into the flour and start the machine. Add one tablespoon of water at a time and check after the first addition to make sure the dough isn’t too wet. Do not overbeat the dough, only until it just comes together. Pour the dough out onto your work surface, quickly gather it with your hands and form a round disc. Wrap it in cling film and let it rest in the fridge for about 30 minutes.

While your dough is resting, you can make the vanilla custard:
Split the vanilla pod in to lengthwise and scrape out the seeds. Place the empty vanilla pod in the sauce pan, you are going to boil your custard in. Mix the vanilla seeds with the sugar.

Pour your milk into the sauce pan. Take back three tablespoons of milk and pour it into a bowl. Heat the milk in the sauce pan carefully to just below boiling point.

Add the corn flour to the three tablespoons of milk and stir to combine. Add the egg yolks and the vanilla-sugar. Pour the mixture slowly into the warm milk while whisking. Continue whisking while the custard slowly is brought to boilings point. The custard will thicken. Continue whisking so the custard doesn’t burn. Let it boil for about a minute to get rid of the flour taste. Take it off the heat and pour it into a clean bowl. Cover it with cling film directly on the surface of the custard and place it in the fridge to chill. It must be completely cold before you use it.

Back to the pie dough:
Preheat your oven to 200C.

Remove the dough from the fridge and place it between two pieces of baking paper. Roll it out until it is a couple of centimeters larger than your pie dish. Remove the upper piece of baking paper and, using the bottom piece of baking paper, turn the pie dough over onto your pie dish. Pull back the baking paper and arrange your dough in the dish without overworking it.

If you want a border on your pie, like you see in my pictures, cut the border of the dough so that about one and a half centimeters hangs over the sides of your dish. Carefully bend the dough up under itself so that it creates a tall border. Do this all around the pie. Then using your fingers to form the border: bend your index finger and middle finger on the one hand (pressing in from the outside of the pie) and bend your indexfinger on the other hand (pressing from the inside of the pie). Press your indexfinger carefully towards the dough border while holding the other two fingers on the outside of the dough. Carefully push the dough with your indexfinger in between the two other fingers. Go all around the pie. Make sure dough is placed on the border of the pie dish and that the sides of the dough are pressed well against the pie dish.

Pierce the dough all over with a fork. Bake the pie crust for 10 minutes.

Knead the marzipan and sugar well (I did it by hand to make sure that there weren’t any marzipan lumps in it). Beat the butter with a hÃ¥ndmixer. Add one egg and beat quickly to combine. Add the next egg and beat just as quickly again and add the flour and beat until combined..

Pour the frangipane over the prebaked base. Turn down the oven temperature to 175C and bake the pie for 18-20 minutes (until the marzipan mix is firm if you press lightly against the surface). As soon as the cake is out of the oven, pour your finely chopped chocolate over the cake and let it melt. Divide the chocolate somewhat evenly over the baked frangipane. Let the pie cool off completely in the fridge.

Assembling the cake
Whip the 200 ml heavy cream to soft peaks. Remove your cold vanilla custard from the fridge and whip it smooth. Stir a small amount of whipped cream into the custard to loosen it up and fold in the rest of the whipped cream.

Remove the pie from the fridge and spread out the custard on top. Decorate with strawberries, and maybe also flowers, and serve.

Strawberry pie classic Strawberry pie classic Strawberry pie classic

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