Prep 1 hr 15 mins
Cook 10 mins
Three distinct strawberry layers.
- 1 large store-bought graham cracker crust
- 1419.0 ml fresh strawberries, hulled
- 78.07 ml sugar
- 4.92 ml grated lemon rind
- 22.18 ml cornstarch
- 354.88 ml cold heavy cream
- 59.14 ml powdered sugar
- Prebake crust according to the package directions and letting it cool; refrigerate until ready to use.
- Halve half of the strawberries and put them in a big bowl.
- Stir in 1 tablespoon of the sugar and the lemon zest, then set aside for 10 minutes to juice.
- Using a large fork or potato masher, crush the juiced berries just enough to make a coarse puree; transfer mixture to a medium saucepan.
- In a small bowl, mix the remaining sugar with the cornstarch; stir this mixture into the puree and gradually bring to a boil over medium heat.
- Cook, stirring constantly, until the mixture gently boils, thickens, and becomes translucent, about 1 minute after it starts to sputter.
- Scrape the sauce into a bowl and let cool thoroughly.
- Cover with plastic wrap and refrigerate until cold.
- Using a chilled medium-size bowl and chilled beaters, whip the cream using an electric mixer until it begins to thicken and hold soft peaks.
- Add in the powdered sugar and continue to beat until stiff but not grainy; fold in ½ cup of the strawberry sauce.
- To assemble the pie: shortly before serving spread the remaining strawberry sauce over the bottom of the chilled pie shell.
- Halve the remaining strawberries (or quarter them if they are large) and arrange the berry pieces in a tight layer on top of the sauce.
- If you run out of room, chop the remaining berries and strew them over the larger pieces.
- Spoon the strawberry whipped cream on top and smooth with the spoon.
- Serve immediately or put the pie in the freezer for up to 10 minutes (no longer) and serve as soon as possible.