Description
This delicious Strawberry Pie features a flaky baked pie crust filled with a luscious, sweetened fresh strawberry filling thickened with cornstarch and gelatin. The pie is chilled until set and best served topped with whipped Chantilly cream for a refreshing and elegant dessert.
Ingredients
Scale
Pie Crust
- 1 sheet refrigerated pie crust or homemade pie crust
Strawberry Filling
- 1 quart fresh strawberries, quartered
- ¼ cup water
- ¾ cup granulated sugar
- ½ tsp vanilla extract
- 3 tbsp cornstarch
- ½ cup water
- 1 tbsp unflavored powdered gelatin
Topping
- Whipped Chantilly cream, as desired
Instructions
- Prepare Pie Crust: Lay the pie dough into a 9-inch pie plate and press the edges to secure. Bake the crust, unpricked, according to package instructions or until golden and fully cooked. Let the crust cool completely before filling.
- Make Strawberry Base: Mash half of the strawberries with a fork. In a small saucepot, combine mashed berries, ¼ cup water, sugar, and vanilla extract. Bring mixture to a low boil over medium heat while continuing to mash the berries. Cook for 5 minutes to soften and infuse flavors.
- Thicken Filling: In a small bowl, whisk together cornstarch and ½ cup cold water until smooth. Slowly add this mixture to the berry filling, stirring constantly, and return to a boil over medium-high heat. Reduce to medium-low heat and cook until thickened, about 3 minutes.
- Add Gelatin: Reduce heat to low and stir in the unflavored powdered gelatin. Whisk continuously and cook for 3 minutes until the gelatin has fully dissolved into the mixture. Remove from heat.
- Combine Remaining Strawberries: Gently fold in the remaining fresh strawberries into the thickened filling, ensuring an even distribution without breaking them up.
- Assemble Pie: Pour the strawberry filling into the baked and cooled pie crust. Smooth the surface with a spatula to create an even layer.
- Chill Pie: Refrigerate the pie for 4 hours to allow the filling to fully set and thicken.
- Serve: Top the chilled pie with whipped Chantilly cream just before serving for added sweetness and creaminess.
Notes
- Use fresh, ripe strawberries for the best flavor and texture.
- If preferred, homemade pie crust can be used instead of refrigerated crust for a fresher taste.
- To speed up setting, you may refrigerate the pie uncovered for 2 hours and then covered for 2 hours.
- Chantilly cream can be flavored with a little vanilla or powdered sugar according to preference.
- For a gluten-free version, substitute the pie crust with a gluten-free alternative.
- Ensure constant stirring during thickening to prevent lumps in the filling.
Nutrition
- Serving Size: 1 slice
- Calories: 280 kcal
- Sugar: 28 g
- Sodium: 150 mg
- Fat: 12 g
- Saturated Fat: 5 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 15 mg
