Categories: Dessert, Pie, Strawberries
Ingredients
- 2 tablespoons powdered sugar
- 1 9 inch pie shell, baked and cooled
- 4 cups fresh strawberries, hulled
- 1 cup sugar
- 3 tablespoons cornstarch
- 1 tablespoon lemon juice
- Whipped cream
- 2 cups whipping cream
- 2 tablespoons sugar
Directions
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Sprinkle the powdered sugar over the cooked pie crust.
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Fill pie crust with 2 cups of the largest berries.
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In a saucepan, crush the remaining 2 cups berries (I use a potato masher).
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Add in sugar and cornstarch; stir to combine.
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Cook and stir constantly over medium heat for 8-10 minutes or until the mixture is thickened and clear.
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Add in lemon juice; stir.
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Remove pan from heat and cool slightly.
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Pour berry mixture over the berries in the pie crust.
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Cover and refrigerate for 4 hours.
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Before you are ready to serve, prepare whipped cream as follows: Add whipping cream to a mixing bowl; whip, using an electric mixer.
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Gradually add in sugar and whip until peaks form.
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Spoon whipped cream over pie wedges if desired.