No-Bake Strawberry Cream Pie |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 8 |
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When berry season comes, this pie makes the most of them. Recipe from Domino. Ingredients:
2 lbs fresh strawberries, tops removed, plus 4 strawberries, reserved (about 4 pints) |
1 1/4 cups milk |
3/4 cup sugar |
5 tablespoons cornstarch |
3 tablespoons fresh lemon juice (from 1 lemon) |
2 1/2 cups graham cracker crumbs |
10 tablespoons unsalted butter, melted |
1 cup heavy cream |
1 tablespoon confectioners' sugar |
Directions:
1. Place 2 pounds strawberries in a blender and blend on high until pureed, about 10 seconds (do in two batches if necessary).
2. 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 frequently, until the mixture is thick and bubbling (about 7 minutes); remove from heat.
3. Place graham-cracker crumbs in a 10 x 1 1/2 -deep pie plate, drizzle with melted butter and mix until all 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.
4. Pour strawberry filling into crust and let cool completely (about 30 minutes). Cover and refrigerate overnight.
5. Just before serving, place heavy cream in a mixing bowl and, with an electric mixer, blend on high until stiff peaks form. Add confectioners' sugar and blend another 10 seconds. Using a spatula, spread the whipped cream over the filling. Slice reserved strawberries, add to top and serve.
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