Strawberry Pie

By Claude

Great when strawberries are in seasons.

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

Details

Servings 8

Preparation

Step 1

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