Recipe Detail

Creamy Strawberry Pie

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Number of Servings:


  1. 6 ounces - Nilla wafer cookies
  2. 2 tablespoons - sugar
  3. 5 tablespoons - unsalted butter melted
  4. 2/3 cups - sugar
  5. 1/2 cups - cran-raspberry juice
  6. 8 cups - strawberries hulled & sliced
  7. 1/4 cups - cornstarch
  8. 2 tablespoons - sugar
  9. 1/2 cups - heavy cream


1.) Crust. Heat oven to 350°. Combine Nilla wafers 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.
2.) Filling. In medium-size saucepan, combine 2/3 cup of sugar, juice, 2 cups strawberries and cornstarch. Gently mash berries. Bring to a boil over medium-high heat and cook 2 minutes or until clear and thickened. Remove from heat and let cool slightly. Stir in remaining strawberries, reserving several for garnish. Pour into cooled crust and refrigerate at least 4 hours.
3.) Topping. In large bowl, beat together heavy cream and 2 tablespoons sugar until soft peaks form. Spread whipped cream over pie, leaving a 1-inch border around edges. Garnish with reserved berries and serve.


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