This recipe comes from here:
I've only made this once. I used a store-bought chocolate graham cracker crust (which was yummy!). I used freshly picked berries and found the liquid puree never set after refrigeration. I think they berries were so juicy I could have left out the 1/3 cup water. Since it didn't set, I froze it. When we ate it, I let it thaw for about 30 minutes and then served it. We caught both kids licking their plate so it must have been good!
1 9-inch graham cracker crust (store bought or from scratch)
2 pints fresh strawberries (2 lbs)
3/4 cup sugar
2 tbsp cornstarch
1/3 cup water
1 tsp vanilla extract
- Take 1 1/2 cups of the berries and puree them in a food processor to make approximately 1 cup puree.
- Combine puree with sugar, cornstarch and water in a medium saucepan and whisk to combine. Cook over medium heat, stirring occasionally, until mixture comes to a boil. Boil for about 1 minute, then remove from heat, add in the vanilla extract and whisk the mixture steadily (doesn’t need to be fast, just to prevent the sauce from sticking to the pan) while it cools down for about 5 minutes.
- Meanwhile, slice the berries in half (unless they are small and you can leave them whole) and arrange them in the pie crust. When the strawberry sauce has been cooled for 5 minutes, pour it over the sliced berries, trying to cover them as evenly as possible.
- Refrigerate for at least 2 hours, or until ready to serve. This pie is best eaten the day it is sliced.