Strawberry Pie with Graham Cracker Crust
User Reviews
5
Strawberry Pie with Graham Cracker Crust
Description
The pie crust is made by combining finely crushed graham crackers with brown sugar and melted butter, then firmly pressing the mixture into a springform pan’s base and sides. Chilling the crust helps it hold shape. The filling cooks fresh strawberries with sugar, water, and cornstarch until thick and jam-like, then cools to a thick consistency. Additional fresh strawberries are mixed into the cooled filling to maintain texture and freshness.
Assembling the pie involves pouring the strawberry mixture into the chilled graham crust and refrigerating to allow the filling to set. The absence of gelatin means the filling retains a softer, jam-based texture rather than a firm gel. Slicing the pie reveals layers of fresh and cooked strawberry filling against the crumbly crust.
The pie suits warm weather or casual desserts where a fresh berry pie is desired. Properly compacted crust prevents leakage, and slicing is easier if strawberries are cut smaller for uniform size. Adjust crust quantities slightly for pie plates other than the 9-inch springform pan used here.
Ingredients
Pie Filling
- 3 lbs strawberry hulled, fresh
- 1 cup granulated sugar
- 1/3 cup water
- 3 tablespoons cornstarch
Crust
- 14 ounces graham crackers crushed into fine crumbs
- 1/4 cup brown sugar
- 1 cup butter melted, unsalted
Instructions
- Combine the graham cracker crumbs, brown sugar, and butter in a large mixing bowl.
- Mix to combine until all of the graham cracker crumbs are fully coated in butter.
- Press the graham cracker mixture into the bottom of a spring form pan and up the sides.
- Be sure to firmly press down using the back of a measuring cup to make sure it's fully compacted.
- Place the crust in the refrigerator for 1 hour.
- Add 2 cups of strawberries to a saucepan over medium heat. Using a meat chopper or potato masher, mash the strawberries down.
- Add the sugar, water, and cornstarch. Mix to combine.
- Bring the mixture to a low boil, stirring constantly.
- Boil for 1 minute and then take it off the heat. Let it cool completely. It should be very thick once cooled and have a jam-like consistency.
- Add the remaining strawberries to a large mixing bowl with the cooled filling. Mix until it's fully coated.
- Pour the strawberry filling into the graham cracker crust. Place it in the refrigerator and chill for 3 hours.
- Once it's chilled, remove it from the refrigerator, and remove the sides of the spring form pan gently.
- Slice and serve on it's own or topped with whipped cream.
Notes
- Since this pie doesn’t use gelatin, the filling sets like a thick jam rather than a firm gel.
- Ensure the strawberry filling fully thickens before combining with fresh strawberries for best texture.
- Slice larger strawberries to ensure manageable pie slices and even distribution.
- Press the graham cracker crust firmly to prevent filling from leaking through.
- Reduce crust quantities proportionally if using a smaller pie plate than a 9-inch springform pan.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8people
Amount Per Serving
Calories 602 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 602kcal | 30% |
| Carbohydrates | 85g | 28% |
| Protein | 5g | 10% |
| Fat | 29g | 45% |
| Saturated Fat | 15g | 75% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 1g | 50% |
| Cholesterol | 61mg | 20% |
| Sodium | 335mg | 14% |
| Potassium | 365mg | 8% |
| Fiber | 5g | 20% |
| Sugar | 51g | 102% |
| Vitamin A | 730IU | 15% |
| Vitamin C | 100mg | 111% |
| Calcium | 80mg | 8% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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