Strawberries and Cream Pie
If you've followed me on Instagram for the past year or so you know quite well how much I love to make jams! I had a span of a few months not long ago that I'd make it every weekend and give it to friends and family and honestly hoard quite a bit of it for us, too! It's so easy and for some reason also very fulfilling.
As I was thinking of our July 4th celebration I knew I wanted to make a summery dessert but none of the desserts I had saved felt right. So I made one up! Nothing says summer like pie and strawberries so I simply combined them the best ways I knew how. For the crust I would never use anything but graham crackers 😉 A good 'ol graham cracker pie crust is just the best! The filling is very similar to a jam, but I let the strawberries remain a bit more firm and quartered instead of chopping them all up. And lastly, a delicious whipped topping with cinnamon. A bite of this pie is literally the perfect mixture of strawberries, cream, and graham cracker 😍
Ingredients
Crust:
1 1/2 C crushed graham cracker
1/4 C packed brown sugar
1/2 tsp cinnamon
pinch of salt
7 Tbsp melted butter
Filling:
2 lbs strawberries
1/3 C brown sugar
1/3 C white sugar
1/4 C cornstarch
2 Tbsp lemon juice
1/2 tsp salt
Topping:
2 C heavy whipping cream
4 Tbsp powdered sugar
3 tsp vanilla
cinnamon to sprinkle on top
Method
Crust:
Preheat oven to 325 degrees F and spray a pie dish with olive oil. Take approximately 9 graham crackers and crush them all up to get 1 1/2 C graham cracker crumbs. Mix the graham cracker crumbs, brown sugar, cinnamon, and salt together in a large bowl with a fork. Add melted butter and stir again. Dump this mixture out onto your pie pan and press into the pan and up onto the sides with your hands. Bake for 10 minutes then let cool completely. Raise oven temperature to 400 degrees F.
Filling:
Before you start your filling, place a large bowl in the freezer to prepare to make the whipped topping in the next step.
Cut off the green top and quarter strawberries. Combine in a large sauce pan or pot with sugars, cornstarch, lemon juice, and and salt. Heat on medium until the sugar dissolves. Depending on whether you want your strawberries to remain whole or broken down a bit you can continue cooking them until that happens or take them off the heat now to cool. I like to cook them similarly to a jam, let the mixture boil and the strawberries soften a bit. When the strawberries are how you like them, take the mixture off the heat and let cool for around 15 minutes. When it cools, fill your graham cracker crust with the strawberries and bake for 15 minutes at 400 degrees.
Topping:
While your pie is baking, take the bowl out of the freezer and whip together all whipped topping ingredients (other than the cinnamon) for just a minute or two, or until it can form peaks that hold. Place in the refrigerator until pie is done cooking and has cooled completely. When it has cooled completely, spread whipped topping over the pie and sprinkle cinnamon over the whole thing.
Enjoy! This pie is meant to be served room temp, of course with a scoop of ice cream 😋 Please let me know if you bring this dessert to your July 4th festivities!
Thank you for reading!
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