Nothing says summer like strawberries, and here in California you can find fresh, ripe, juicy sweet strawberries on just about every street corner. Strawberry stands are open for business and bursting with an abundance of freshly picked berries. Are strawberries your favorite fruit? If so you are going to love this easy, no-bake recipe bursting with fresh summertime sweet strawberries.
My mother in law’s all time favorite thing to eat is strawberries topped with whipped cream. So when I invited her over for Easter I knew I had to make this pie for her. I knew she would love it and I love how easy it is to make and how pretty it was on the table. It was a huge hit at Easter and it’s the perfect dessert to serve up at your Memorial Day barbecue get together too.
Make the pie crust:
In a food processor pulse the graham crackers until you have a mixture that resembles coarse sand.
TIP: If you don’t have a food processor, you can crush the graham crackers by placing them in a plastic bag and crushing them with a rolling pin.
Stir in sugar and melted butter until combined.
Spread the crumbs out into a 9 inch pie pan, pressing them into the bottom and up the sides of the pie pan.
Place pie crust in the fridge while you prepare the filling.
Prepare the filling:
Arrange half of the strawberries in the pie crust. Set aside.
Mash remaining half of the strawberries.
Combine the mashed strawberries with the sugar in a medium saucepan.
Heat over medium heat and bring the mixture to a boil, stirring frequently.
Make a cornstarch slurry by stirring together the cornstarch and water.
Gradually stir the cornstarch slurry into the boiling strawberry mixture. Reduce the heat slightly and the simmer mixture until it thickens, about 5 minutes, stirring constantly.
Remove mixture from the heat. Stir in food coloring if using.
Pour the strawberry mixture over the berries in the graham cracker pie crust.
Spread the mixture out to the edges of the pie. Cover loosely with plastic wrap and chill the pie for 4 to several hours before serving.
Make the whipped topping:
- In a large mixing bowl whip together heavy whipping cream, powdered sugar, and vanilla extract until soft peaks form.
To Serve:
Spread the whipped topping evenly over the strawberry pie filling or serve each slice with a dollop of freshly whipped cream on top.
Garnish pie with a few strawberries if desired.
Not only is this fruit pie quick and easy to make, it’s light and refreshing, making it the perfect dessert to serve when the temperatures heat up. It’s one of our favorite summertime desserts. Give this recipe a try, I promise you will love it! It’s easy enough to make so you can serve it up any time the mood strikes you. But it’s such a pretty pie, you can impress guests as well when you serve this delectable pie. I know what I’m bringing to the Memorial Day party this weekend!
Fresh Strawberry Pie
Equipment
- 9 inch pie plate
- Food processor
Ingredients
For the crust:
- 14 whole graham crackers,
- ¼ cup sugar
- 6 tbsp butter, melted
For the filling:
- 1 quart strawberries, sliced
- 1 cup sugar
- 3 tbsp cornstarch
- ¾ cup water
- 3 drops red food coloring, optional
For the topping:
- 1 cup heavy whipping cream
- ⅓ cup powdered sugar
- 1 tsp vanilla extract
Instructions
Make pie crust:
- In a food processor pulse together the graham crackers and ¼ cup sugar until you have a mixture that resembles coarse sand.
- Add the melted butter and pulse to combine.
- Spread the crumbs out into a 9 inch pie pan, pressing them into the bottom and up the sides of the pie pan.
- Place pie crust in the fridge while you prepare the filling.
Prepare the filling:
- Arrange half of the strawberries in the pie crust. Set aside.
- Mash remaining half of the strawberries and combine them with the sugar in a medium saucepan.
- Heat over medium heat and bring mixture to a boil, stirring frequently.
- Make a cornstarch slurry by stirring together the cornstarch and water.
- Gradually stir cornstarch slurry into the boiling strawberry mixture. Reduce the heat and simmer mixture until it thickens, about 5 minutes, stirring constantly.
- Remove from heat. Stir in food coloring if using.
- Pour the strawberry mixture over the berries in the graham cracker pie crust.
- Spread the mixture out to the edges of the pie. Cover loosely with plastic wrap and chill the pie for 4 to several hours before serving.
Make whipped topping:
- In a large mixing bowl whip together heavy whipping cream, powdered sugar, and vanilla extract until soft peaks form.
To Serve:
- Spread the whipped topping evenly over the strawberry pie filling or serve each slice with a dollop of freshly whipped cream on top.
Did You Make This?
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Romans 8:28
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