Strawberry Pie

Strawberry Pie

A delicious strawberry filling complimented by a vanilla graham cracker crust. This pie will be your go-to for spring and summer entertaining!



60 minutes


10 servings


Strawberry Filling:

  • 1 cup sugar
  • 3 tbsp cornstarch
  • 1 quart fresh strawberries, rinsed
  • ½ cup water
  • 2 tsp freshly squeezed lemon juice
  • 1 tsp Rodelle Vanilla Extract



For the Crust:

  • Heat oven to 375°F
  • Place the graham crackers in a plastic zip-lock bag.
  • Seal the bag and crush the crackers.
  • Pour into a bowl. Add the brown sugar, butter and vanilla paste and mix well.
  • Press evenly into pie pan, bake for 5 - 6 minutes, until the crust sets. Let cool completely.
  • Set the crust aside.

For the Filling:

  • In a small bowl, crush enough strawberries with potato masher to make 1 cup mashed strawberries.
  • Then, in a medium sauce pan, combine sugar and cornstarch. Add mashed strawberries, water and vanilla extract.
  • Cook until mixture boils and thickens, stirring constantly to avoid burning, until jammy and remove from heat. Refrigerate until ready to use.
  • While the mixture is chilling, slice remaining strawberries. Arrange on bottom of prepared crust in layers.
  • Pour cooked strawberry mixture over the top, smooth.
  • Cool in refrigerator 3 hours or until set.
  • Serve with whipped cream.

Inspired By Rodelle

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