This is a super easy and delicious recipe. It’s perfect for summer and will be a sure hit at any party. I picked up the strawberries from the farmers market this weekend but since I wasn’t sure how much I needed for the recipe I just bought half a flat. Turned out I had way more strawberries than I needed so I ended up making strawberry jam with the remaining fruit.
The recipe doesn’t require baking the graham cracker crust and I think it’s fine that way, but if you want the crust to be golden and crispy you’ll want to bake it for 10-15 minutes before pouring in the filling.
Prep time: 30 minutes
Cook time: None
Yield: 8 servings
Adapted from Noble Pig
2 lbs. fresh strawberries (about 4 pints), tops removed, plus 4 strawberries reserved
1-1/4 cups milk
3/4 cup sugar
5 Tablespoons cornstarch
3 Tablespoons freshly squeezed lemon juice
2-1/2 cups graham cracker crumbs
10 Tablespoons unsalted butter, melted
1 cup heavy cream
1 Tablespoon confectioners’ sugar
Place 2 pounds of strawberries in a blender and blend on high until pureed, about 10 seconds.
Combine milk, sugar and cornstarch in a heavy-bottomed saucepan and whisk until dissolved. Add the strawberry puree and lemon juice. Cook on high heat, whisking constantly, until the mixture is thick and bubbling (about 7 minutes), remove from heat.
Place graham cracker crumbs in a 10″ x 1-1/2″ deep pie plate, drizzle with melted butter and mix until the crumbs are moistened. With the back of a spoon, press evenly into the bottom and sides of the pie plate to form a crust. Pour strawberry filling into crust and let cool completely (about 45 minutes). Cover and refrigerate overnight.
Just before serving, place heavy cream in a mixing bowl and with an electric mixer, blend on high until stiff peaks form. Add confectioner’s sugar and blend another 10 seconds. Using a spatula, spread the whipped cream over the filling.