Ingredients
8
8 servings
- •1 quart fresh strawberries, hulled
- •1 (9 inch) pie crust, baked
- •1 cup white sugar
- •3 tablespoons cornstarch
- •0.75 cup water
- •0.5 cup heavy whipping cream
Instructions
- Arrange 1/2 of strawberries in baked pastry shell. Place remaining strawberries in a medium saucepan.
- Add sugar to the strawberries in the saucepan; place over medium heat and bring to a boil, stirring frequently.
- Whisk cornstarch and water together in a small bowl. Gradually stir cornstarch mixture into boiling strawberry mixture. Reduce heat and simmer mixture until thickened, about 10 minutes, stirring constantly.
- Pour cooked strawberry mixture over berries in pastry shell. Refrigerate until chilled and set, at least 3 hours.
- Before serving, whip cream in a medium bowl until soft peaks form. Serve each slice of pie with a dollop of whipped cream.
Nutritional Facts
Per 8 servings
- Calories: 265
- Carbohydrate: 42g
- Fat: 11g
- Fiber: 2g
- Protein: 2g
- Sugar: 29g
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