When you take peak-season berries and puree them into a pudding-like filling, this very easy confection takes only 15 minutes to put together. Your house will smell like a strawberry patch, I promise!
The taste here is just incredible and screams everything that’s good about summer.
If the color of the pink filling isn’t enough to get you to make this, hopefully knowing it tastes delicious will push you over the edge.
Place 2 pounds of strawberries in a blender and blend on high until pureed, about 10 seconds.
Combine milk, sugar and cornstarch in a heavy-bottomed saucepan and whisk until dissolved. Add the strawberry puree and lemon juice. Cook on high heat, whisking constantly, until the mixture is thick and bubbling (about 7 minutes), remove from heat.
Place graham cracker crumbs in a 10″ x 1-1/2″ deep pie plate, drizzle with melted butter and mix until the crumbs are moistened. With the back of a spoon, press evenly into the bottom and sides of the pie plate to form a crust.
Pour strawberry filling into crust and let cool completely (about 45 minutes). Cover and refrigerate overnight.
Just before serving, place heavy cream in a mixing bowl and with an electric mixer, blend on high until stiff peaks form. Add confectioner’s sugar and blend another 10 seconds. Using a spatula, spread the whipped cream over the filling.
Slice reserved strawberries, add to the top and serve.
No-Bake Strawberry Cream Pie
2 lbs. fresh strawberries (about 4 pints), tops removed, plus 4 strawberries reserved
1-1/4 cups milk
3/4 cup sugar
5 Tablespoons cornstarch
3 Tablespoons freshly squeezed lemon juice
2-1/2 cups graham cracker crumbs
10 Tablespoons unsalted butter, melted
1 cup heavy cream
1 Tablespoon confectioners’ sugar
Place 2 pounds of strawberries in a blender and blend on high until pureed, about 10 seconds.
Combine milk, sugar and cornstarch in a heavy-bottomed saucepan and whisk until dissolved. Add the strawberry puree and lemon juice. Cook on high heat, whisking constantly, until the mixture is thick and bubbling (about 7 minutes), remove from heat.
Place graham cracker crumbs in a 10″ x 1-1/2″ deep pie plate, drizzle with melted butter and mix until the crumbs are moistened. With the back of a spoon, press evenly into the bottom and sides of the pie plate to form a crust. Pour strawberry filling into crust and let cool completely (about 45 minutes). Cover and refrigerate overnight.
Just before serving, place heavy cream in a mixing bowl and with an electric mixer, blend on high until stiff peaks form. Add confectioner’s sugar and blend another 10 seconds. Using a spatula, spread the whipped cream over the filling.
Slice reserved strawberries, add to the top and serve.
One Year Ago: Willamette Wrap
