Fresh Strawberry Pie
My mom's fresh strawberry pie. My sister and I could eat a whole one of these in a day, and then be mad at whoever ate the last piece.
Servings: 8 pieces
Ingredients
Graham Cracker Crust
- 1 1/2 cups finely crushed graham cracker crumbs * About 20 squares
- 1/3 cup salted butter, softened * Unsalted if you prefer
- 3 Tbsp sugar
Pie Filling
- 1 cup sugar
- 1 cup water
- 2 Tbsp cornstarch
- 3 Tbsp dry strawberry gelatin
- 1 tsp lemon juice
- 1 pint fresh strawberries
Whipped Cream
- 1 cup heavy whipping cream
- 2 Tbsp sugar
Instructions
Graham Cracker Crust
- Preheat oven to 350 degrees. Mix graham cracker crumbs, butter and sugar, and press into bottom and sides of a 9-inch pie pan. Bake crust for 8-10 minutes or until golden brown. Cool completely.
Pie Filling
- Mix sugar, water, and cornstarch in a saucepan and cook until thick and clear. Stir in the gelatin and let cool to room temperature. Meanwhile, slice most of the berries, leaving some halved to decorate the top of the pie. When the gelatin has cooled, stir in the lemon juice and sliced berries, and pour filling into pie crust. Decorate the top with halved berries, cut side down. Refrigerate for 3-4 hours or until gelatin has set completely.
Whipped Cream
- Put the whipping cream into a cold metal bowl, add sugar and mix with an electric mixer until soft peaks form (usually about 5-7 minutes, depending on your mixer.) Serve pie in slices with whipped cream on top.