PREP TIME COOK TIME CHILL TIME TOTAL TIME SERVING
15 mins 10 mins 4hrs 4 hrs 25 mins 8
Ingredients
- 1 (9-inch) graham cracker or deep dish pastry pie crust
- 2 pounds fresh strawberries, divided, plus a few extra for garnish
- 3/4 cup granulated sugar
- 1/3 cup water
- 3 tablespoons cornstarch
- 1 tablespoon fresh lemon juice, optional
- 2 cups whipped cream (made from 1 cup of heavy whipping cream) or whipped topping
Steps
- For the crust:
With the graham cracker crust, all you need to do is unwrap the crackers. Using a frozen or refrigerated pastry pie crust, bake according to the package directions - For the Berries:
Clean the strawberries and slice them in half; you will need about 6 cups. Add about 4 cups of more strawberries to a medium pot. Mash the strawberries in the pot slightly with a fork. Add the sugar to the pot and stir. - The pie filling:
The heat to medium and stir occasionally until the sugar dissolves.
Combine the water and cornstarch in another small bowl. Whisk together until combined.
Add the cornstarch to the mixture . Stir continuously to a boil, while stirring for 1 to 2 minutes. The filling will thicken and turn from opaque to clear when it’s ready. Turn off the heat. - Set the pie:
Add the remaining strawberries to the pot along with the lemon juice. Add the filling to the prepared crust and place it in the fridge to chill for at least 4 hours, more will be best.
Serve:
Mound whipped cream onto the center of the pie and garnish with a few halved strawberries,
