Fresh Strawberry Pie
This easy to make no-bake strawberry pie captures all the fresh flavors of summer in every delectable bite.
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.