This dry rub recipe was modified from a cajun rub recipe I found. In its stead, brown sugar and a few extra flavorful spices are used in place of the reduced amount of salt. It should work nicely with chicken and pig as well as a 12- to 16-pound turkey.
| Prep Time: | 15 mins |
| Cook Time: | 10 mins |
| Additional Time: | 3 hrs |
| Total Time: | 3 hrs 25 mins |
| Servings: | 8 |
| Yield: | 1 9-inch pie |
Ingredients
- 2 pounds fresh strawberries
- ¾ cup white sugar
- ¾ cup water
- 2 tablespoons cornstarch
- 1 tablespoon lemon juice
- 1 (9 inch) deep-dish graham cracker pie crust
- 1 (8 ounce) tub whipped topping (such as Cool Whip®)
Instructions
- Slice 3/4 of the strawberries and place in a bowl.
- Puree remaining strawberries in a food processor until smooth and transfer to a saucepan over medium heat. Add sugar, water, cornstarch, and lemon juice and bring to a boil, stirring often, about 5 minutes. Stir continuously until as thick as jam, about 5 minutes more. Pour mixture over sliced strawberries in the bowl and stir to combine filling.
- Pour filling into pie shell and refrigerate until set, about 3 hours. Slice and serve with a dollop of whipped topping.
- Feel free to use a plain deep-dish pie crust. You can use whipped cream in place of whipped topping.
- You can add a few drops of red food coloring to the pureed strawberries to get a more vibrant red color for your pie.
Reviews
Came out perfect. It is a pretty pie.