Go Back
fresh strawberry pie in graham cracker crust sitting on a granite counter.

Fresh Strawberry Pie with Graham Cracker Crust

Fresh strawberries mixed with homemade jam in a delicious graham cracker crust! Perfect start of the summer dessert.
Print Recipe Pin Recipe
Cook Time 45 minutes
Course: Dessert
Ingredients Method

Ingredients
  

  • 1 graham cracker crust (Recipe HERE)
  • 3 baskets fresh strawberries (washed and cut)
  • 1 basket fresh strawberries (placed in a blender)
  • 1/2 cup granulated sugar
  • 3 tbsp corn starch (added to blender)
  • 1/2 lemon juice/zest (optional)

Method
 

Pie Filling
  1. Hull and cut 3 baskets of fresh strawberries, set aside in a large bowl.
  2. Utilize a mini blender to blitz one basket of fresh strawberries plus the corn starch.
  3. Pour blitzed mixture into a small saucepan, add ½ cup of sugar. Cook until thick at medium/low heat and stirring consistently; about 8-10 minutes
  4. Remove from the heat and let cool. Add ½ lemons worth of zest and fresh lemon juice, if desired. Taste jam and add additional lemon zest/juice as needed.
  5. Once the jam has cooled, combine with the fresh cut strawberries, place in the cooled graham cracker crust, and refrigerate. Chill for minimum of 4-6 hours to allow the filling to set.
Whip Cream
  1. In a small bowl, add 1 cup of heavy cream and whip with hand mixer on medium/high until just before soft peaks.
  2. Add 2 tbsp of powdered sugar and 1 tsp of vanilla.
  3. Using hand mixer on medium/high until hard peaks (do not over-mix, it will turn into butter). I like to go until hard peaks with whip cream so I can dollop onto the pie, and it doesn’t spread everywhere.