Nothing screams summer more than strawberries and whip cream! This pie brings those yummy ingredients together in one amazingly fresh and delicious bite!
Ok, so this pie is a blast from the past for me! As a kid, we had strawberries in our back yard and from time to time we would have fresh strawberries pie, it is one of those desserts that I hadn't had in years yet thought about often.
The only problem is the pie we use to have had a glaze on it that was, gasp, store-bought and unfortunately, I haven't spotted that lovely little package since I was a child. So I knew that I needed to figure out how to recreate that delicious pie but sadly most recipes I was finding in my research involved jello. Now here is what you need to know, in my opinion, it should not be a jello consistency but rather more of a glaze. The strawberries need to be the star of the show with this one and I worry that by using jello it would take away from that.
So I finally found a few recipes that were thickening with cornstarch and I finally felt like I was on the right track, the only thing was is that they were putting the mashed strawberries through a fine sieve leaving all that strawberry pulp which just seems so wasteful to me. So, as usual, I pulled out the ever-versatile food processor and it luck for me, perfection!
I also wanted to make this pie as easy as possible so I used a store bought crust but feel free to make a homemade crust if you have the time/inclination to do so.
Now to the outcome - this pie is just as good as I remember and I wanted to make a second one the minute it was gone. It would be the perfect dessert for Easter or basically any bbq or brunch all summer long!
prep time 15 minutes + 3 hours to set
cook time 10 minutes
total time 3 hour 25 minutes
servings 6 - 8
1 pre-made pie crust
8 cups strawberries (washed, hulled and quartered)
1/2 cup water
1/2 cup granulated sugar
2 tbsp corn starch
Cook pie crust according to directions then allow to cool.
In a medium saucepan place 2 1/2 cups of the strawberries then mash using a potato masher. Add in water and simmer for 5 minutes allowing the strawberries to completely break down.
Transfer the strawberries to a food processor and blend until smooth. In the pot combine sugar and corn starch and using a whisk. Add in the strawberry puree and bring to a boil for 1 minute, reduce heat then simmer until thickened (approx. 2 minutes) stirring constantly. Remove from heat and whisk in lemon juice.
In your cooled pie crust layer in 1/2 of the remaining strawberries then pour over 1/2 of the glaze and repeat with remaining strawberries and glaze. Allow to cool in the refrigerator for a minimum of 3 hours to set. Top with whip cream.