Description
This delightful Strawberry Pie features a flaky pre-baked pie crust filled with a luscious strawberry filling made from fresh strawberries, sugar, vanilla, and a combination of cornstarch and gelatin for perfect thickness. Topped with whipped chantilly cream, this pie makes a refreshing and elegant dessert perfect for any occasion.
Ingredients
Scale
Pie Crust
- 1 sheet refrigerated pie crust or homemade pie crust
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, for topping
Instructions
- Prepare Pie Crust: Lay the pie dough into a 9-inch pie plate and press the edges to secure. Bake it undocked according to the package instructions or until golden brown. Remove from oven and allow to cool completely.
- Make the Strawberry Filling: Mash half of the strawberries with a fork and combine with ¼ cup water, granulated sugar, and vanilla extract in a small saucepan. Bring the mixture to a low boil over medium heat while continuing to mash the berries. Cook for 5 minutes to infuse flavors.
- Thicken the Filling: In a small bowl, whisk together cornstarch and ½ cup cold water until smooth. Slowly add this mixture to the berry filling and bring back to a boil over medium-high heat, stirring constantly. Reduce heat to medium-low and cook until the filling thickens, about 3 minutes.
- Add Gelatin: Lower the heat to low and sprinkle in the powdered gelatin. Whisk continuously and cook for an additional 3 minutes or until the gelatin is fully dissolved. Remove from heat.
- Combine with Remaining Strawberries: Gently fold in the remaining fresh strawberries to the thickened filling.
- Assemble the Pie: Pour the prepared strawberry filling into the cooled pie crust and smooth the top with a spatula. Refrigerate the pie for 4 hours to set.
- Serve: Once chilled and set, top the pie with whipped chantilly cream before serving for an extra touch of indulgence.
Notes
- For a more natural thickener, agar agar can be used instead of gelatin for a vegetarian version.
- If fresh strawberries are out of season, frozen strawberries can be used but drain excess juice before use.
- To avoid a soggy crust, ensure the pie crust is fully cooled before adding the filling.
- Feel free to garnish with extra fresh strawberries or mint leaves for presentation.
- Store leftover pie covered in the refrigerator and consume within 2 days for best freshness.
Nutrition
- Serving Size: 1 slice
- Calories: 290 kcal
- Sugar: 28 g
- Sodium: 120 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 3 g
- Protein: 2 g
- Cholesterol: 10 mg
