Strawn's Fresh Strawberry Pie
"There is a restaurant in Shreveport, LA that is famous for it's Strawberry Pie. I got this recipe back in the 70's In fact, Strawn's is known for this pie. I got this recipe many years ago and make it during strawberry season."
photo by Bethany T.
- Ready In:
- 30mins
- Ingredients:
- 11
- Serves:
-
6-8
ingredients
- 9 inches baked pie shells
- 3⁄4 cup sugar
- 3 tablespoons cornstarch
- 1 pinch salt
- 1 cup water
- 3 tablespoons water
- 1 tablespoon lemon juice
- 1⁄2 teaspoon red food coloring
- 3 cups fresh strawberries, sliced
- 8 ounces whipping cream
- 1 tablespoon powdered sugar
directions
- Mix corn starch, sugar and salt in saucepan. Mix to a paste with 3 tbsp water. Then boil the cup of water and slowly add to sugar mixture. Boil on low heat til the mixture is thick and clear. Add lemon juice and food coloring.
- Cool 15 minutes then add sliced strawberries.
- Pour into shell. Chill.
- Whip cream and slowly add sugar and spread on pie.
- Refrigerate.
Questions & Replies
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Dumb question.. do you add the sugar into the whipped cream once it forms or sprinkle on top?
Reviews
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My wife was from Shreveport and we have eaten at Strawns on multiple occasions. This is the closest to their version as possible. I am not sure about the corn starch as a thickener. Perhaps Strawns uses gelatin or something else.
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This by far is the best recipe for Strawn’s Strawberry Pie. This is the third time to use this recipe and everyone loves it. There are several recipe’s online that use milk. These do not come close to to a Strawn’s pie.
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Very yummy, the taste of summer. I made a graham cracker crust with a recipe from this site. -
This pie is so fresh, light, and yummy! I used a graham cracker crust and add about 4 cups of strawberries just to give it more than enough! Great summer dessert. I love Stawns on LA and this comes close!
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While this recipe may be a great pie, it's not the correct recipe for Strawn's Strawberry Pie in Shreveport. Any recipe that uses Corn Starch or eggs is not Strawns.
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RECIPE SUBMITTED BY
I am a transplanted Texan. I have lived in different states as my father was in the service but basically grew up in Louisiana. So, I classify myself as a Texan, Cajun and Greek with all different taste in food. I've been married to my wonderful husband for 21 years and for many of those years he did most of the cooking with me doing the Holiday meals. We moved so I'm now only 4 minutes from work and I have much more time to experiment in the kitchen. My son and husband like to give their opinions on my attempts at new dishes.
