Strawberry Pie

Great when strawberries are in seasons.

Photo by Claude S.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

Ingredients

  • 1

    9 inch graham cracker crumb crust.

  • store bought or home made.

  • 4

    cups of strawberries hulled and sliced - divided.

  • 8

    strawberries sliced in half for top of pie.

  • 1

    can condenced milk

  • 2

    tablespoons water

  • 2

    tablespoons of lemon or lime juice (adjust the amount of juice to your taste)

  • 2

    tablespoons cornstarch

  • 1

    teaspoon vanilla extract

  • whipped cream for topping

Directions

Make graham cracker pie shell. Or open package. Prepare filling: Quarter 2 cups of strawberries and combine with two (2) tablespoons of water in a medium saucepan. Bring to a boil over high heat while mashing strawberries, cook until very juicy about 2 minutes. Strain juicy berry mixture by pushing mashed berries through a sieve with a spoon. Get as much juice as you can. Discard solids that remain. Put juice mixture in a saucepan and slowly add condenced milk over medium heat. Gradually add in the cornstarch and mix well. Next add the lemon/lime juice, mix well. Cook over medium heat until thicken - about 1 minute or until translucent. Remove from heat and stir in vanilla. Put about 1/2 of the remaining berries in the pie shell and pour about half the mixture over them. Put the remaining berries on top and pour the remaining mixture on top. Slice the 8 reserved berries and arrange neatly on top. Put pie in freezer to set. Serve cold with wipped cream on top

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