Total Time
30mins
Prep 30 mins
Cook 0 mins

When berry season comes, this pie makes the most of them. Recipe from Domino.

Ingredients Nutrition

Directions

  1. Place 2 pounds strawberries in a blender and blend on high until pureed, about 10 seconds (do in two batches if necessary).
  2. 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 frequently, until the mixture is thick and bubbling (about 7 minutes); remove from heat.
  3. Place graham-cracker crumbs in a 10" x 1 ½"-deep pie plate, drizzle with melted butter and mix until all 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.
  4. Pour strawberry filling into crust and let cool completely (about 30 minutes). Cover and refrigerate overnight.
  5. Just before serving, place heavy cream in a mixing bowl and, with an electric mixer, blend on high until stiff peaks form. Add confectioners' sugar and blend another 10 seconds. Using a spatula, spread the whipped cream over the filling. Slice reserved strawberries, add to top and serve.

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