Family Favorite Strawberry Pie

Recipes for Spring

Nothing beats a perfect pie recipe and this Family Favorite Strawberry Pie is just that. An easy graham cracker crust serves as the base of the tasty pie. A little ground cinnamon in the dough recipe makes it extra flavorful.

Ingredients and Recommended Cookware

 Ingredients:

 Crust: 

    • 1/3 cup butter 

    • 1-½ cups graham cracker crumbs 

    • 1/4 cup sugar 

    • 1/2 tablespoon ground cinnamon

 Filling: 

    • 1 cup cold water 

    • 1 cup sugar 

    • 3 tablespoons cornstarch 

    • 3 ounces strawberry gelatin powder 

    • 2 pints fresh strawberries, washed, hulled, and quartered

Topping: 

    • 1 pint heavy whipping cream, chilled 

    • 2 tablespoons sugar 

    • 1-½ tablespoons lime zest 

Recommended Cookware: 

• Swiss Diamond 2.2 Quart Nonstick Saucepan

Instructions

Crust: 

1. To make the crust, place the butter in a microwave-safe bowl and melt in the microwave in 20-second increments. Set aside. 

2. Combine the graham crackers, sugar, and cinnamon in a mixing bowl. Stir to combine. 

3. Add the butter to the graham cracker mixture and mix to combine. Stir util all the crumbs are moistened and the crust starts to stick together in clumps. 

4. Dump the mixture into an ungreased 9-inch pie tin. With your hands, press the crust into the bottom of the tin first, allowing the mixture to naturally run up the sides of the pie tin. Work your way up the side of the tin, insuring there are no cracks in your crust and the entire tin is covered with the graham cracker mixture. 

5. Once your crust has been formed, let it sit in the refrigerator for 1 hour. 

6. Preheat oven to 375 degrees F. Place cold crust in the oven and bake for 10 minutes. Remove and let cool completely. 

Filling: 

1. To make the glaze, combine the water, sugar, cornstarch, and strawberry gelatin in a Swiss Diamond 2.2 Quart Nonstick Saucepan. Cook over medium-high heat, whisking together until combined. 

2. Continue to whisk constantly as the mixture cooks. This will help prevent clumping or burning. Once the glaze comes to a gentle boil, remove from the heat. Place the saucepan in a bowl of ice water to help in cool quicker. Let sit until the glaze has cooled completely (about 10 minutes), whisking occasionally as it cools. 

3. Add your sliced berries to the cooled pie crust and slowly pour the cooled glaze over the berries. 

4. Chill pie in the refrigerator for 3 hours. 

Topping: 

1. Place the pint of heavy whipping cream in the freezer to chill for 10 minutes. Once chilled, pour into the bowl of a stand mixer. 

2. Using the balloon whisk attachment, beat the whipping cream just until stiff peaks begin to form. 3. Slowly sprinkle the sugar into the whipped cream until cream is thick. Turn off mixer. 

4. Fold in 1 tablespoon of lime zest, reserving the rest for decoration. Transfer whipped cream into a piping bag with a decorative tip. 

5. Pipe along the boarder of the pie, however you’d like to decorate. Once complete, sprinkle the whipped cream with the reserved lime zest. 

6. Keep refrigerated until ready to serve.