Prep Time::10 mins
Cook Time::10 mins
Additional Time:: 3 hrs
Total Time:: 3 hrs 20 mins
Servings::8
Yield::1 (9-inch) pie
Ingredients
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2 pounds fresh strawberries, hulled
¾ cup white sugar
¾ cup water
2 tablespoons cornstarch
1 tablespoon lemon juice
1 (9 inch) deep-dish graham cracker pie crust
1 (8 ounce) tub whipped topping (such as Cool Whip)
Directions
Slice 3/4 of the strawberries and place in a large bowl.
Purée remaining strawberries in a food processor until smooth and transfer to a medium saucepan over medium heat. Add sugar, water, cornstarch, and lemon juice; bring to a boil, stirring often, for about 5 minutes. Stir continuously until as thick as jam, about 5 minutes more. Pour mixture over sliced strawberries in the bowl and stir to combine filling.
Pour filling into graham crust and refrigerate until set, about 3 hours. Slice and serve with a dollop of whipped topping.
Recipe Tips
Feel free to use a plain deep-dish pie crust.
You can use whipped cream in place of whipped topping.
You can add a few drops of red food coloring to the puréed strawberries for a more vibrant red color.