Family Favorite Strawberry Pie
Learn how to make a fresh strawberry pie recipe for your next potluck or picnic!
Nothing beats a perfect pie recipe and this Family Favorite Strawberry Pie is just that. An easy graham cracker crust serves as the base of the tasty pie. A little ground cinnamon in the dough recipe makes it extra flavorful. The strawberry filling has just five simple ingredients that include fresh strawberry and strawberry gelatin powder. The fruity filling is topped with freshly whipped cream to create the perfect garnish. The combination of all the layers is pure heaven. As far as pie recipes go, this one is one of our favorites!
This easy pie recipe is a summer favorite when strawberries are at their peak and taste the best. It is a wonderful pie to bring with to a picnic, block party, or potluck. Everyone will be lining up for a slice and then asking if they can have your incredible strawberry pie recipe after they are done.
Serves5
Cooking Vessel SizeSwiss Diamond 2.2 Quart Nonstick Saucepan and 9-inch Pie Pan
Ingredients
- Crust:
- 1/3 cup butter
- 1 1/2 cup graham cracker crumbs
- 1/4 cup sugar
- 1/2 tablespoon ground cinnamon
- Filling:
- 1 cup cold water
- 1 cup sugar
- 3 tablespoons cornstarch
- 1 package strawberry gelatin powder (.3 ounce)
- 2 pints fresh strawberries, washed, hulled, and quartered
- Topping:
- 1 pint heavy whipping cream, chilled
- 2 tablespoons sugar
- 1 1/2 tablespoon lime zest
Instructions
Crust
-
To make the crust, place the butter in a microwave-safe bowl and melt in the microwave in 20-second increments. Set aside.
-
Combine the graham crackers, sugar, and cinnamon in a mixing bowl. Stir to combine.
-
Add the butter to the graham cracker mixture and mix to combine. Stir until all the crumbs are moistened and the crust starts to stick together in clumps.
-
Dump the mixture into an un-greased 9 inch pie tine. With your hands, press the crust into the bottom of the tin first, allowing the mixture to naturally run up the sides of the pie tin. Work your way up the side of the tin, insuring there are no cracks in your crust and the entire tin is covered with the graham cracker mixture.
-
Once your crust has been formed, let it sit in the refrigerator for 1 hour.
-
Preheat oven to 375 degree F. Place cold crust in the oven and bake for 10 minutes. Let cool completely.
-
Preheat oven to 375 degree F. Place cold crust in the oven and bake for 10 minutes. Let cool completely.
Filling
-
To make the glaze, combine the water, sugar, cornstarch, and strawberry gelatin in a Swiss Diamond 2.2 Quart Nonstick Saucepan. Cook over medium-high heat, whisking together until combined.
-
Continue to whisk constantly as the mixture cooks. This will help prevent clumping or burning. Once the glaze comes to a gentle boil, remove from the heat. Place the saucepan in a bowl of ice water to help in cool quicker. Let sit until the glaze has cooled completely (about 10 minutes), whisking occasionally as it cools.
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Add your sliced berries to the cooled pie crust and slowly pour the cooled glaze over the berries.
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Chill pie in the refrigerator for 3 hours.
Topping:
-
Place the pint of heavy whipping cream in the freezer to chill for 10 minutes. Once chilled, pour into the bowl of a stand mixer.
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Using the balloon whisk attachment, beat the whipping cream just until stiff peaks begin to form.
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Slowly sprinkle the sugar into the whipped cream until cream is thick. Turn off mixer.
-
Fold in 1 tablespoon of lime zest, reserving the rest for decoration. Transfer whipped cream into a piping bag with a decorative tip.
-
Pipe along the boarder of the pie, however you'd like to decorate. Once complete, sprinkle the whipped cream with the reserved lime zest.
-
Keep refrigerated until ready to serve.
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JennyBee1
Sep 09, 2015
Strawberry pie is always delicious, but the pie crust and fresh strawberries of this particular pie really made it stand out from the rest. I am definitely going to have a second serving!
EditorLP
Sep 09, 2015
I love how fresh this pie tastes, it really showcases the strawberries. The sugar in the pie could probably be reduced and still be sweet enough. There were a few small clumps of gelatin that distracted from the rest of the pie, but overall I really liked it.
AFC Editor Annalis a
Aug 28, 2015
This was really good! I especially liked the crust and the whipped cream, but the texture may have been a bit too gel-like for me.
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