Fresh Strawberry Pie

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!


Enjoy, Theresa
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