We had this for dessert tonight and I thought I would post it. When we lived in Texas, we always shopped at HEB. They carried a strawberry pie that I had to buy every time we shopped. I had to learn how to make it. In our 2011 issue of Seasons at Home Magazine, we shared how to make a shortbread crust for this. Just use a pre-made graham or shortbread crust here, it’s still yummy and a bit quicker!
Crush 1 cup of strawberries with a fork in a small saucepan. Add 1 cup of water and bring to a boil. Lower heat and simmer for 3 minutes. Remove from heat and strain. Return juice to the pan. In a separate small bowl whisk together 3/4 cup sugar with 4 Tbsp. of corn starch. Sprinkle over strawberry juice while whisking. Bring back to a boil and cook until clear and thick. Chill.
Use a 9″ pre-made shortbread crust. Combine 4 cups sliced strawberries with the chilled strawberry sauce. Pour into shortbread crust. Top with 3 cups of fresh whipped cream and chill! Such a yummy dessert for a warm day!