Description
A refreshing and easy-to-make Strawberry Pie with a delightful vanilla wafer crust.
Ingredients
Scale
- 50 vanilla wafers, crushed
- 1/4 cup (1/2 stick) butter, melted
- 2 tablespoons granulated white sugar
- 11/2 teaspoon grated orange zest
- 2 cups halved ripe strawberries (washed and hulled)
- 1/2 cup water
- 1/2 cup granulated white sugar
- 2 tablespoons cornstarch
- 3/41/2 teaspoon freshly squeezed lemon juice
- 6 cups halved small ripe strawberries (washed and hulled)
- 1/2 cup heavy whipping cream, whipped
Instructions
- Crust Magic: Start by mixing crushed vanilla wafers with melted butter until everything’s nicely coated. It will feel slightly crumbly but should hold together when pressed. This will create the base of your pie. If it is too dry, a little more butter can help.
- Press & Chill: Firmly press the mixture into the bottom and up the sides of a pie pan. You want it to be compact and even, so it holds its shape. Afterward, pop it in the fridge to chill. Do not skip this step, or you might end up with a crust that crumbles apart.
- Bake Away: While that crust chills, preheat your oven to 375 degrees F and bake it until it gets that lovely golden hue for about 12 minutes. Keep an eye on it; if it starts browning too much, take it out a bit early. An overcooked crust can be tough and dry.
- Prepare the Filling: In a saucepan, combine 2 cups of fresh strawberries, 1/2 cup granulated white sugar, and 2 tablespoons cornstarch over medium heat. Stir until it starts bubbling and thickening, releasing a mouthwatering aroma. If it is too runny, whisk in a tad more cornstarch. Do not skip the cornstarch; it is key for a nice filling texture.
- Cool & Assemble: After thickening, let the filling cool for a bit before spooning it into the crust. You will want to see that beautiful shine from the strawberries. If it is too hot when you pour it, the crust might get soggy, so wait a few minutes!
- Final Chill: Once assembled, cover your pie and let it chill in the fridge for at least 3 hours. This will help the filling set up nicely. If you cannot wait, just remember it might be a little runny if you cut it right away.
- Serve & Enjoy: Slice up your pie and enjoy a taste of freshness! Serve it to your loved ones or save it for yourself. It is the kind of dessert that feels like a treat, but you can feel good about enjoying it.
Notes
- Storage Tips: Cover the pie with plastic wrap and refrigerate; it should last 3-4 days. If you want to serve it later, covering the pie and storing it in the fridge will keep it fresh.
- Expert Tips: If your crust ends up too crumbly, adding an extra tablespoon of melted butter can provide needed moisture. For a filling that seems too runny after chilling, mixing in an additional1/2 teaspoon of cornstarch during preparation can help thicken it effectively. If your strawberries are not sweet enough, taste the mixture and increase the sugar incrementally until it suits your preferences. Aim to chill the pie for at least three hours to allow all the flavors and textures to settle properly.
- Reheating Instructions: This pie is best served cold. If desired, chill until firm before serving.
- Serving Suggestions: Serve with a dollop of whipped cream, pair with vanilla ice cream, or enjoy with fresh mint leaves as garnish.
- Recipe Variations: You can add a layer of cream cheese mixture for richness, incorporate a dash of almond extract for flavor, or top with toasted coconut for added texture.
- Ingredient Notes: Use fresh strawberries for vibrant flavor, but frozen strawberries can be used if needed. They should be washed and hulled before preparation.
Nutrition
- Serving Size: 1 slice
- Calories: 337
- Sugar: 30g
- Sodium: 164mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 35mg