Strawberry Pie

Recipe View Prepare Ingredients: Ensure all ingredients are measured and ready to use. (5 minutes)

Recipe View Arrange First Layer: Neatly arrange half of the hulled strawberries in the bottom of the pre-baked pie crust. (10 minutes)

Recipe View Prepare Strawberry Reduction: In a medium saucepan, combine the remaining strawberries and sugar. Place over medium heat and bring to a gentle boil, stirring frequently until the sugar dissolves and the strawberries begin to soften. (15 minutes)

Recipe View Thicken the Filling: In a small bowl, whisk together the cornstarch and water until smooth. Gradually pour the cornstarch mixture into the boiling strawberry mixture, stirring constantly to prevent lumps. Reduce the heat to low and simmer until the mixture thickens to a glossy, jam-like consistency. (10 minutes)

Recipe View Assemble the Pie: Carefully pour the cooked strawberry mixture over the fresh strawberries already in the pie crust, ensuring they are evenly coated. (5 minutes)

Recipe View Chill and Set: Cover the pie with plastic wrap, pressing it gently onto the surface of the filling to prevent a skin from forming. Refrigerate for at least 3 hours, or preferably overnight, to allow the filling to fully set. (180 minutes)

Recipe View Whip the Cream: Just before serving, whip the heavy cream in a chilled bowl using an electric mixer until soft peaks form. Be careful not to overwhip. (5 minutes)

Recipe View Serve: Slice the chilled pie and top each slice with a generous dollop of freshly whipped cream. Enjoy the symphony of flavors and textures! (2 minutes)