This wonderfully simple pie puts your favorite ripe berries to delicious use without the need for a rolling pin or heating up the oven. If you're in a hurry, skip making your own crust and use a prepared graham cracker crust instead.
Special Diets:
Method
Pulse cookies in a food processor until finely ground. (You should have about 1 3/4 cups crumbs.)
Add butter and pulse again until completely blended.
Transfer to a 9-inch pie pan and press evenly into the bottom and sides.
Chill in refrigerator or freezer while preparing filling.
Put half of the strawberries into a food processor and pulse until finely chopped and juicy; transfer to a medium pot.
Add sugar, 1/2 cup water and cornstarch and whisk to combine.
Bring to a boil over medium heat and boil, stirring often, until very thick and glossy, 4 to 5 minutes.
Transfer to a large bowl and set aside to let cool, stirring occasionally, until lukewarm, about 20 minutes.
Fill crust with remaining strawberries, pour strawberry mixture over the top and smooth out to ensure it fills in the space between berries.
Chill until set, at least 1 hour.
Cut into slices, top with whipped cream and serve.
Nutritional Info
Serving Size
1 slice
Calories
310
Total Fat
Saturated Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Total Sugars
Protein
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.