Summer Treats: Strawberry Pie

Years after ripping out a Strawberry Pie recipe from Family Circle magazine, I finally decided to make this delicious summer dessert. And to my surprise, this was one of the BEST pies I have ever had (literally amazing). This no-bake (apart from the crust) treat is the perfect accessory to an outdoor BBQ or summer party and is fairly easy to make. All you need is:

Ingredients

• CRUST
  6 ounces Nilla wafer cookies (graham crackers or a package of plain cookies/biscuits works too)
• 2 tablespoons sugar
• 5 tablespoons unsalted butter, melted
• FILLING
  2/3 cup plus 2 tablespoons sugar
• 1/2 cup cran-raspberry juice (I used plain cranberry juice and it worked just as well)
• 2 quarts strawberries (8 cups), hulled and thinly sliced
• 1/4 cup cornstarch
• 1/2 cup heavy cream

Directions: 

Crust

1. Heat oven to 350 degrees F. Combine Nilla wagers and sugar in a food processor. Pulse until fine crumbs are formed. Transfer to a bowl and add melted butter; stir together until all crumbs are moistened. Press crumbs into bottom and up side of a 9-inch pie plate. Bake crust at 350 degrees F for 14 minutes or until crust is lightly browned. Place on wire rack and cool completely.

Filling

2. In medium-size saucepan, combine 2/3 cup of the cugar, juice, 2 cups strawberries and cornstarch. Gently mash berries with a potato masher. Bring to a boil over medium-high heat and cook 2 minutes or until clear and thickened. Remove from heat and let cool slightly. Stir in remaining strawberries, reserving several for garnish. Pour into cooled crust and refrigerate at least 4 hours.

3. In large bowl, beat together heavy cream and 2 Tablespoons sugar until soft peaks form. Spread whipped cream over pie, leaving a 1-inch border around edges. Garnish with reserved berries and serve.

Recipe taken from Family Circle Magazine