Pick-Your-Own Triple-Strawberry Cream Pie

Three distinct strawberry layers.

• Ready In: 1 hr 25 mins
• Serves: 8

Ingredients

• 1  large  store-bought graham cracker crust

• Filling

• 1 1⁄2 quarts fresh strawberries, hulled
• 1⁄3 cup sugar
• 1  teaspoon  grated lemon rind
• 1 1⁄2 tablespoons cornstarch
• 1 1⁄2 cups  cold heavy cream
• 1⁄4 cup powdered sugar

Directions

1. Prebake crust according to the package directions and letting it cool; refrigerate until ready to use.
2. Halve half of the strawberries and put them in a big bowl.
3. Stir in 1 tablespoon of the sugar and the lemon zest, then set aside for 10 minutes to juice.
4. Using a large fork or potato masher, crush the juiced berries just enough to make a coarse puree; transfer mixture to a medium saucepan.
5. 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.
6. Cook, stirring constantly, until the mixture gently boils, thickens, and becomes translucent, about 1 minute after it starts to sputter.
7. Scrape the sauce into a bowl and let cool thoroughly.
8. Cover with plastic wrap and refrigerate until cold.
9. 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.
10. Add in the powdered sugar and continue to beat until stiff but not grainy; fold in ½ cup of the strawberry sauce.
11. To assemble the pie: shortly before serving spread the remaining strawberry sauce over the bottom of the chilled pie shell.
12. 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.
13. If you run out of room, chop the remaining berries and strew them over the larger pieces.
14. Spoon the strawberry whipped cream on top and smooth with the spoon.
15. Serve immediately or put the pie in the freezer for up to 10 minutes (no longer) and serve as soon as possible.