Fresh Strawberry Pie Cups

For special occasions and just-because splurges throughout my childhood, my dad would come home with a fresh strawberry pie from a restaurant called Marie Callender’s. It was the one “American” sit-down restaurant in our city, and it seemed so exotic in the midst of the surrounding dim sum palaces and noodle shops. (My hometown, Monterey Park, is often referred to as the “first suburban Chinatown” and has the delicious authentic Chinese restaurants to warrant that title.) The promise of Americana lined the restaurant’s glass case, from Dutch apple pie to coconut cream to blueberry. Fresh strawberry sold out fast. When I first tried my version of that pie, with a more flavorful walnut crust and less sugary berries, I also re-created its falling-apart nature. But what’s the point of being born in America and adopting its cuisine if not to improve it? I reassembled the elements—crumbly crust, fat berries, and the cream on top—into attractive layered parfaits. It’s a modern look my dad loves and a taste he remembers fondly.

serves 8

no eggs

1. Heat the jam in a large saucepan over medium heat until simmering, stirring until smooth. Remove from the heat, add the strawberries, and fold gently until evenly coated. Let stand until the jam has cooled to room temperature and the berries look juicy, folding occasionally.

2. When ready to serve, whisk the labneh and cream in a medium bowl until soft peaks form. Divide half of the crust pieces among eight serving cups or dishes and top with half of the strawberries and whipped labneh. Repeat the layering once and serve immediately.

Make Ahead

The strawberry mixture can stand at room temperature for up to 3 hours.