Creamy Strawberry Pie

The first strawberries are beginning to ripen in the strawberry patch. My mouth is already longing for the taste of a strawberry pie. This recipe is from the April 2013 issue of Family Circle magazine. I can’t wait to try it.

The only thing I’ll do differently is how I make the crust. I grew up watching my mother use a rolling pin to make a Nilla wafer cookie crust for her Lemon Icebox Pie. It’s super easy and doesn’t require much cleanup. The result is the same. A yummy crust.

Be sure to check out the entire issue of Family Circle. The magazine also included several recipes for cupcakes!

Creamy Strawberry Pie

Crust
6 oz. Nilla wafer cookies (½ of a 12 oz. box)
2 tablespoons sugar
6 tablespoons melted butter

Preheat oven to 350 degrees.

Combine Nilla wafer cookies and sugar in a food processor. Pulse until fine crumbs are formed. Transfer to a bowl and add melted butter; stir together until all crumbs are moistened.

Press crumbs into bottom and up side of a 9-inch pie plate. Bake crust at 350 for 14 minutes or until crust is lightly browned. Place on wire rack and cool completely.

Filling
2/3 cup sugar
½ cup cran-raspberry juice
8 cups strawberries, hulled and sliced; divided
¼ cup cornstarch

In a medium-size saucepan, combine sugar, cran-raspberry juice, cornstarch and 2 cups strawberries. Gently mash berries with a potato masher. Bring to a boil over medium-high heat and cook 2 minutes or until liquid is clear and thickened. Remove from heat and let cool slightly.

Stir in 6 cups strawberries, reserving several slices for garnish. Pour into cooled crust and refrigerate at least 4 hours.

Topping
½ cup heavy cream
2 tablespoons sugar

In large bowl, beat together heavy cream and sugar until soft peaks form. Spread whipped cream over pie, leaving a 1-inch border around edges. Garnish with reserved berries and serve.

Makes 10 servings, at 296 calories per serving.