We made a lot of food for father’s day. A lot.
One of my contributions was a strawberry pie.
A local church has a “strawberry festival” in June. My aunt and uncle brought a strawberry pie to dinner a week or so ago and it was freaking awesome. This meant I was on a quest for a strawberry pie recipe. (And I couldn’t wait until Betty sent me her recipe.)
So I found a recipe and I made minimal alterations.
I’m not sharing my pie crust recipe because it wasn’t that good. It was an average crust with a very yummy filling. Next time I’ll probably make a shortbread cookie pie crust. It will be better with the strawberries.
- 1 (9 inch) pie crust, baked
- 1 quart fresh strawberries
- 1/2 cup white sugar
- 1/2 cup stevia
- 3 tablespoons cornstarch
- 3/4 cup water
- 1/2 cup heavy whipping cream
- Some powdered sugar & vanilla.
Cut the green off of a quart of strawberries (you have half or quarter the strawberries if they’re very large). (Get good strawberries because this isn’t a cooked pie. Better strawberries means a better pie.) Take about a third of the strawberries and mash them in the bottom of a small sauce pan. Add the sugar and stevia, stir and bring to a boil.
In a bowl, combine water and corn starch. Gradually stir this cornstarch mixture into the boiling strawberries. Reduce the heat so that the mixture simmers and stir it constantly for 10 minutes — until the mixture is thickened. After your 10 minutes are up, remove from heat and allow to cool slightly. Add the rest of the strawberries and toss to coat. Pour into the pie crust of your choice and refrigerate several hours (I let mine sit overnight), until set.
Serve with fresh whipped cream. (Beat heavy whipping cream, sugar and vanilla until soft peaks form and maintain their shape.)
It’s fruit so it’s good for you!