This is a great summer pie that you can make in advance and have ready for dinner. This pie is one of Lizzie’s favorites and is based on a dessert my Pap used to make when I was a kid.
| Level: | Easy |
| Total: | 5 hr |
| Active: | 45 min |
| Yield: | 6 servings |
Ingredients
- 1 cup graham cracker crumbs
- 3 tablespoons sugar
- 2 tablespoon all-purpose flour
- 1/2 teaspoon kosher salt
- 1/4 cup (4 tablespoons) unsalted butter, melted
- 2 1/2 pounds fresh strawberries (8 to 10 cups), quartered
- 1/3 cup sugar
- 1/4 cup cornstarch
- 2 tablespoons your favorite strawberry preserves
- Pinch of kosher salt
- Juice of 1 lemon
- 1 cup heavy cream, cold
- 1 tablespoon confectioners’ sugar
- 1 teaspoon vanilla extract
Instructions
- Prepare a grill for indirect heat. If using a charcoal grill, build the hot coals on one side only. If using a gas grill, heat one side only to medium-high heat.
- For the crust: To a medium mixing bowl, add the graham cracker crumbs, sugar, flour and salt. Add the melted butter and mix to combine. This mixture will resemble wet sand. Pour into a 9-inch pie plate and press the crumbs into an even layer on the bottom and up the sides of the plate. Use the back of a dry measuring cup here. Place on the indirect heat side of the grill, close the grill and bake until golden brown and set, 15 to 20 minutes. Remove from the grill to cool completely.
- For the filling: Place 2 cups of the strawberries into a small saucepan and crush with a potato masher. Add the sugar, cornstarch, strawberry preserves and salt. Mix to combine and place on the direct heat side of the grill to bring to a gentle simmer, stirring constantly, 1 to 2 minutes. Remove from the heat. Add the remaining strawberries and the lemon juice. Stir to combine. Transfer the strawberry filling to the prepared crust and gently tap it down into an even layer. Let set in the fridge for at least 4 hours or overnight.
- For the topping: Before serving, whip the heavy cream, confectioners’ sugar and vanilla to soft peaks. Top the pie with a mound of whipped cream. Slice into 6 pieces and serve.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 447 |
| Total Fat | 25 g |
| Saturated Fat | 14 g |
| Carbohydrates | 55 g |
| Dietary Fiber | 5 g |
| Sugar | 35 g |
| Protein | 4 g |
| Cholesterol | 65 mg |
| Sodium | 257 mg |
Reviews
Wow yum! Didn’t find it to be runny at all. Baked crust in oven for 10 mins at 350 and simmered the strawberry mix on the stove.
This pie is delicious and easy. I don’t understand how this recipe could go wrong.
Made this for Easter. What a disaster. It was like strawberry soup & it tastes flat. It’s not sweet enough at all, nor does it set. There’s too much lemon as well. I’ve been baking for over 20 years & this was just nasty. If I were to ever make it again, & I won’t, I would triple the sugar, double the thickener, & use half the lemon juice.
I made this yesterday. I liked it, but I will only use enough lemon juice to loosen the berry mixture up. I used a whole lemon and it made the mixture a little too loose. But very good and I will make again
The strawberries part Turned out so bad we had to pitch it in the garbage
It never did jell just watery that soaked into the crust
It never did jell just watery that soaked into the crust
I made the strawberry pie, easy, and great tasting!
Absolutely delicious. Not too sweet. Not heavy. Perfect spring and summer dessert.
It would be helpful if Michael would tell you how to bake the crust in an oven, if not using grill. Recipe looks delicious!