Description
A delightful Strawberry Pie with a buttery baked crust filled with a luscious homemade strawberry filling thickened with cornstarch and gelatin, topped with whipped chantilly cream. Perfectly sweet, fresh, and refreshing for any dessert lover.
Ingredients
Scale
Crust
- 1 sheet refrigerated pie crust
Strawberry Filling
- 1 quart fresh strawberries, quartered
- 1/4 cup water
- 3/4 cup granulated sugar
- 1/2 tsp vanilla extract
- 3 tbsp cornstarch
- 1/2 cup water
- 1 tbsp unflavored powdered gelatin
Topping
- Whipped chantilly cream (as desired)
Instructions
- Prepare the crust: Lay pie dough into a 9-inch pie plate and press the edges firmly to secure. Bake according to the package instructions without docking the crust. Let cool completely before adding filling.
- Make the berry base: Mash half of the strawberries with a fork and combine with 1/4 cup water, granulated sugar, and vanilla extract in a small saucepan. Bring to a low boil over medium heat while continuing to mash the berries. Cook for 5 minutes to release flavors.
- Thicken the filling: In a small bowl, whisk together cornstarch and 1/2 cup cold water until smooth. Gradually add this mixture to the berry sauce, stirring constantly. Return to a boil over medium-high heat, then reduce to medium-low and cook until thickened, about 3 minutes.
- Add gelatin: Reduce heat to low and whisk in the unflavored powdered gelatin. Stir constantly while cooking for 3 minutes or until the gelatin is completely dissolved. Remove the mixture from heat.
- Incorporate remaining strawberries: Fold the remaining fresh strawberries gently into the thickened filling, ensuring even distribution.
- Assemble the pie: Pour the strawberry filling into the cooled baked pie crust and smooth the top with a spatula.
- Chill: Refrigerate the pie for 4 hours to allow the filling to set properly.
- Serve: Top with whipped chantilly cream just before serving for a creamy, elegant finish.
Notes
- Use fresh ripe strawberries for the best flavor and texture.
- Ensure the pie crust is fully cooled before adding the filling to prevent sogginess.
- If you prefer, you can make your own pie crust from scratch instead of using refrigerated dough.
- Gelatin helps the filling set firmly; do not skip it for the best consistency.
- Chilling the pie for the full 4 hours is essential for proper setting and flavor melding.
- For a decorative finish, garnish with additional fresh strawberries or mint leaves along with the chantilly cream.
Nutrition
- Serving Size: 1 slice (1/8 pie)
- Calories: 320 kcal
- Sugar: 28 g
- Sodium: 180 mg
- Fat: 12 g
- Saturated Fat: 4 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 15 mg
