Robin: My mom was a consummate pie maker, able to produce a sweet, flaky-crusted work of art from berries, peaches, pears, pumpkin, pecans, custard, or almost anything else. I am definitely not a great pie maker, but even I can make this pie. And it’s delicious!
Most people love strawberries, and they will be impressed by this brightly-colored, eye-catching dessert. They don´t need to know how easy it was to make—unless you decide to share the recipe, of course. Your guests will ooh and aah over your beautiful creation even before taking their first bite, and the flavor will definitely equal the visual delight.
Use the crust of your choice for this: a baked and cooled pastry crust, a purchased or homemade graham cracker crust, or even the Latin American equivalent of the graham cracker crust, the one made with Maria cookies and butter. The crust must be ready to eat, as this pie will not be baked once assembled.
Feel free to vary the presentation of this dessert, as well; make one 10” traditional round pie (pictured above), a square tart in an 8×8” baking dish, or a number of smaller individual pies. Serve it plain or topped with whipped cream, pastry cream, ice cream, pudding, chocolate syrup, or something else. Just make it; you´ll likely find, like I did, that it´s your go-to pie for whenever strawberries are in season.
More super-simple eye-catching desserts:
Fresh Strawberry Pie
Super refreshing and oh-so-easy, this no-bake pie is one of the best ways to present and enjoy delicious strawberries when they are in season, whether by themselves or paired with similar fruits such as blackberries or blueberries.
Ingredients
- 3/4 cup white sugar
- 1 cup water
- 2 tablespoons cornstarch
- 1 (3 oz.) package strawberry-flavored gelatin mix, not prepared with water (6 tablespoons gelatin powder)
- 4 cups choppled or sliced strawberries* or 3 cups chopped strawberries plus one cup whole blueberries, blackberries, or raspberries
- 1 10" prepared ready-to-eat pie crust homemade or purchased
- Whipped cream or other topping optional
Instructions
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*Note: In order to avoid additional water in the mix that might affect the gelling process, all berries should be washed and thoroughly dried with paper toweling before being chopped and used in the recipe.
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In a medium-sized saucepan over medium heat, bring the sugar, water, and cornstarch to a boil, stirring constantly. Continue to heat and stir until the mixture thickens.
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Take the pan off the heat and stir in gelatin powder until it dissolves completely. Add the berries and stir to coat. Let sit for about 15 minutes.
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Carefully pour the berry mixture into the prepared crust. Refrigerate until perfectly gelled, several hours or overnight.
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Cut into wedges and serve with whipped cream and/or some other topping, if desired. (Other topping ideas: ice cream, chocolate or vanilla pudding, pastry cream, chocolate chips, chopped pecans, chocolate shot or colored sprinkles, ice cream.)
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If you have any leftovers, refrigerate and use within two days.
More fruit desserts:
Fruit in delicious sweet-savory salads:
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