Strawberries and Cream Pie


What you'll need.

For the Crust:
1 Blind Baked Pie Shell

Not sure what a blind baked pie shell is? Click here to check out our Tip of the Trade on blind baking.

For the Filling:
2 cups Strawberries, quartered (for “Jell-O”)
2 cups Strawberries, quartered (for finished product)
1 Small Lemon, zest and juice (strain the juice of pulp)
¾ cup Sugar
1 pinch Salt
4 oz Water
5 tbs Cornstarch

2 cups Homemade Whipped Cream

Not sure how to make Homemade Whipped Cream? Click here to check out our Tip of the Trade on homemade whipped cream.

What you'll do.
1. Mash or food-process 2 cups of quartered strawberries into a juicy pulp. This will be for the “Jell-O” portion of the pie.
2. Combine mashed strawberries, lemon zest and juice, sugar, salt, and water in a medium sized sauce pot over medium heat. Stir until combined.
3. Using a whisk, stir strawberry filling until warmed through. Once warm, add cornstarch and continuously stir to combine.
4. Bring strawberry filling to a boil (continuously stirring). Once the filling boils, set a timer for 3 minutes and continue to stir. Remove the pot from the heat once the 3 minutes has been completed and the filling is a “red and clear,” not “pink and cloudy”.
5. Pour strawberry “Jell-O” into a heat-proof container and top directly with plastic wrap (to prevent a skin from forming).
6. Allow to cool on counter for no more than 2 hours, and then place in the refrigerator to cool and thicken up overnight (or for several more hours).
7. The following day, combine “Jell-O” and fresh, quartered strawberries. Use your hands to massage the two together and break down the “Jell-O” slightly.
8. Pour filling into a blind-baked crust, top with whipped cream, and serve.
9. This pie is best served 1- 2 days after it has been made. Keep refrigerated. 


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