Strawberry Pie with a Graham Cracker Crust from foodfashionandfun.com

Strawberry Pie with a Graham Cracker Crust from foodfashionandfun.com

Summer is here and strawberries are everywhere.  They are coming out my ears.  Every stand has them at the farmer’s market and I plan on using them.  I recently made this pie (with a little help) with all fresh strawberries.  It was delicious.  My advice is to make 2.  Your family will eat it up!

Strawberry Pie with a Graham Cracker Crust from foodfashionandfun.com

Strawberry Pie with a Graham Cracker Crust from foodfashionandfun.com

Strawberry Pie with a Graham Cracker Crust from foodfashionandfun.com

Strawberry Pie with a Graham Cracker Crust from foodfashionandfun.com

Strawberry Pie with a Graham Cracker Crust from foodfashionandfun.com

Strawberry Pie with a Graham Cracker Crust from foodfashionandfun.com

Strawberry Pie with a Graham Cracker Crust from foodfashionandfun.com

Strawberry Pie with a Graham Cracker Crust from foodfashionandfun.comUpdate: I updated this recipe and photos as of April 2015.  Just a few minor changes to make the recipe easier to understand and follow.

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Let’s Eat | Strawberry Pie with a Graham Cracker Crust

strawberry, in season, mint, pie, summer, fruit, graham cracker crust, cinnamon, strawberry pie, foodfashionandfun, lifestyle blogger, food blogger
  • Author: Bon Aippetit
  • Yield: 1 pie

Ingredients

  • 1 1/3 cups finely crushed Cinnamon Sugar Graham Crackers (about 15 graham crackers)
  • 6 tablespoons Unsalted Butter
  • 3 pints hulled Strawberries, cut in half (should be about 5 cups)
  • 3 tablespoons Cornstarch
  • 1 cup Sugar
  • 1/4 cup Jam, Jelly or Fruit Spread

Instructions

  1. To make the crust, preheat oven to 375 degrees.
  2. Add the graham crackers to a food processer. Chop until smooth.
  3. Add the butter and combine until you have a wet sand texture.
  4. Press crumbs into the bottom and sides of a 9” pie dish. Keep in mind that the crust will shrink a little when it bakes.
  5. Bake in preheated oven for 8 minutes. Let cool before filling.
  6. While the crust is cooling, make the filing.
  7. With pastry blender, crush 1/3 of the strawberries.
  8. Stir in cornstarch and sugar.
  9. Add strawberry mixture to a saucepan.
  10. Cook over medium heat, stirring, until thickened, about 5 minutes. It should look like jam. Then let cool.
  11. Fold 1/3 of the strawberries into the cooled strawberry mixture.
  12. Pour into the crust.
  13. Place the remaining 1/3 of strawberries on the top.
  14. Heat the jam in the microwave for about 15 seconds until it’s liquefied.
  15. With a pastry brush, brush the jam over the strawberries. It will give the strawberries a sheen and keep them fresh and bright.
  16. Refrigerate until well chilled, about 4 hours.

Strawberry Pie with a Graham Cracker Crust from foodfashionandfun.com

If you make this recipe, be sure to snap a photo and hashtag it #FOODFASHIONANDFUN. I’d love to see what you make!

 

 

2 replies
  1. Marcie M
    Marcie M says:

    Very good recipe! I had 3 pints of strawberries left over from having company and needed to use them up. I used a store bought graham crust and added a couple tablespoons lime juice to the cooked berry mixture. I only had blueberry jam on hand but DH agreed it tastes great despite a dark tinge from the jam. Really good, thanks for a keeper recipe.

    I found you by searching for strawberry recipes rather than aip recipes, which I was unfamiliar with.

    Reply
    • Beth
      Beth says:

      I’m glad you liked the recipe!
      AIP is autoimmune protocol. This recipe does not fit within that diet. This recipe is leftover from when my blog before I went AIP.

      Reply

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