This recipe..right here.. Is summer in pie form. It is so good. I adore making this pie every summer when the strawberries are beautiful and ripe. Pair this with the slightly sweet and tangy whipped topping.. and you have a delectable pie that will be the centerpiece of your table. I can not put into words how delicious this pie is. You just have to try it.
I remember making a similar pie with my grandmother when I was younger. She had huge strawberry plants in her back yard that we would pick strawberries from every summer. This pie is a lot more easier to make than what I grew up making but, it is just as good. I remember smashing the berries in a bowl to boil with gelatin to make this pie. I have made a shortcut to this pie that just doesn’t take quite as long.
When this pie is set and chilled and you cut into it and top it with the whipped topping… ugh, it is such a beautiful sight. This pie makes me happy…. ok, let’s get started.
1 butter pie dough crust ( see recipe)
2 lbs fresh strawberries – cut to desired pieces (halved, quartered, or cubed)
3 tbsp cornstarch
1 cup water
1 tsp vanilla
1/2 cup sugar
1 (3 oz) pkg strawberry gelatin
4 oz cream cheese – room temp and soft
4 oz sour cream
1/4 cup powdered sugar
1 tsp vanilla
1 cup heavy cream
- Preheat the oven to 375*. Lightly Grease or butter a 9 inch pie pan and set aside.
- Follow directions for the pie dough. If you are using a pre-made pie crust follow the baking instructions on the pkg. Let the pie crust cool completely before making this pie. The pie crust has to be cool or the filling will melt and it will be a mess. I let my pie crust cool for one hour then pop it in the fridge for 30 minutes.
- When you have your pie crust cool and ready to go, go ahead and cut the strawberries how ever you prefer. I cut mine either in half or in quarters. Place the strawberries in a large bowl and set aside.
- In a sauce pan over med-low heat add your water, sugar, and cornstarch. Stir with a wooden spoon until thick and slightly transparent. This should take about 2-4 minutes depending on your heat. Remove from heat and add in the vanilla and the strawberry gelatin. Stir until well combined. Pour the mixture over the berries and stir gently until all of the berries are well coated. Pour the berries into the cooled pie shell and evenly spread out. Cover and chill for 4-6 hours or overnight for best results.
- When the pie has chilled go ahead and make the whipped topping. In a bowl beat the cream until soft peaks or ribbon stage. While whisking slowly add in the powdered sugar and whisk until stiff peaks form. Set aside.
- In a separate bowl cream together the cream cheese, sour cream and vanilla until smooth and creamy. Add in 1/4 of the whipped cream to the mixture and stir to combine. Add in 1/2 of the whipped cream and gently fold into the cream cheese mixture being careful not to deflate the cream. Continue until you have folded in all of the whipped cream into the cream cheese mixture.
- When you are ready to serve you can cut a slice of pie and top with the whipped cream. I keep the pie and cream separate to keep the pie from getting to soggy. The whipped cream will hold up well in a airtight container in the fridge. Keep the pie covered with cling wrap or foil to prevent the pie from drying out.
- Like I said, this pie is summer in pie form… and that whipped cream pairs so well with the strawberries. It is out of this world…
- You can use a vegetable peeler and shave some chocolate on top of your slice of pie and topping for a more elegant flare. It gives it a slight chocolate covered strawberries and cream feel to the pie. So delicious.
- If you want a more pop of strawberry flavor you can do this. Add some strawberry preserves about 3/4 cup (that has been warmed and strained in a fine mesh strainer to remove any seeds and cooled) to the bottom of the pie crust before adding in the berry mixture. I do this from time to time. It elevates this pie even more… then chill as recommended. Absolutely amazing.
- AHHHH…. The beauty of rustic cooking… we love food…Right?!