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Strawberry Pie

Posted on 09 July 2018

A strawberry pie for all seasons! Frozen berries mean you can make this pecan and graham cracker crusted pie whenever the craving strikes. Makes one 9" pie.

Ingredients

CRUST FILLING SPECIAL EQUIPMENT
  • 9" glass pie dish

Directions

CRUST
  1. Preheat oven to 350°F.
  2. Butter a 9” glass pie dish.
  3. Combine all crust ingredients and stir until evenly moistened. Press evenly into the pie dish.
  4. Bake for 15 minutes until golden. Let cool completely before filling.
FILLING
  1. Whisk together sugar and cornstarch, set aside.
  2. Place 2 cups of the strawberries in a saucepan.
  3. Add the sugar/cornstarch mix and lemon juice to saucepan.
  4. Cook and stir over medium heat until thickened, 4-5 minutes. Keep stirring to avoid burning the mixture.
  5. Transfer to a bowl to cool to lukewarm.
  6. Add the remaining strawberries, Orange Zest Oil Extract and Wild Strawberry Compound. Stir to combine.
  7. Pour filling into the cooled crust and chill for 3-6 hours or overnight.
  8. Whip the heavy cream and sugar to stiff peaks. Decorate pie with whipped cream and serve.
Amoretti Recipe: Strawberry Pie with Pecan Crust Amoretti Strawberry Pie Recipe: Perfect for summer!

Products used in this recipe

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