Fresh Strawberry Pie
This easy fresh strawberry pie is made with a buttery graham cracker crust, juicy strawberries, and a glossy homemade strawberry glaze—no Jello needed!
Servings: 8 pieces
Calories: 305kcal
Ingredients
Graham Cracker Crust
- 1 ½ cups (126 g) honey graham cracker crumbs, about 10-12 sheets
- ¼ cup (50 g) granulated sugar
- 6 tablespoons unsalted butter, melted
Strawberry Filling
- 1 cup water
- 1 cup (200 g) granulated sugar
- 3 tablespoons cornstarch
- 1 pinch kosher salt
- 5 cups (830 g) fresh strawberries, hulled and halved (quarter larger strawberries), plus more for topping
For Serving
- whipped cream, for topping
- fresh strawberries, for topping
- mint leaves, for garnish
Instructions
Crust
- Preheat oven to 350°F.
- In a medium bowl, combine graham cracker crumbs and sugar. Add melted butter and mix until the mixture resembles wet sand.
- Press the mixture firmly into the bottom and up the sides of a 9-inch pie dish.
- Bake for 8-10 minutes, until lightly golden. Allow crust to cool completely.
Strawberry Filling
- In a medium saucepan over medium heat, whisk together water, sugar, cornstarch, and salt until fully combined.
- Bring to a boil, stirring constantly, until the mixture becomes thick and glossy (about 5 minutes).
- Remove from heat and let cool for 5-10 minutes.
Assembly
- Arrange the strawberries evenly in the cooled crust, stacking and layering them to create height.
- Pour the slightly cooled glaze evenly over the strawberries, using a spatula to gently spread and coat them.
- Refrigerate pie for at least 4 hours, or overnight, until set.
- Before serving, top pie with whipped cream, extra fresh strawberries, and garnish with mint leaves.
Nutrition
Serving: 1piece | Calories: 305kcal