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Prepare the crust:
If using a store-bought pie crust, follow the package instructions to bake it. For homemade, bake the pie crust in a 375°F (190°C) oven for about 10-12 minutes, or until golden brown. Let it cool completely before adding the filling. -
Prepare the strawberry filling:
In a medium saucepan, combine the sugar, cornstarch, water, lemon juice, and salt. Stir well and bring the mixture to a boil over medium heat, whisking constantly to avoid lumps. Once the mixture starts to thicken, continue stirring for about 2 minutes until it becomes clear and glossy. -
Add the fresh strawberries:
Remove the saucepan from the heat and gently stir in the vanilla extract and sliced fresh strawberries. The heat from the mixture will soften the strawberries and release their juices, creating a syrupy consistency. -
Fill the crust:
Pour the strawberry mixture into the cooled pie crust, making sure to evenly distribute the filling. Smooth out the top with a spatula to make it even. -
Chill the pie:
Place the pie in the refrigerator and allow it to chill for at least 3-4 hours, or until the filling sets and becomes firm. For best results, chill it overnight to let the flavors fully develop. -
Make the whipped cream topping:
In a large bowl, beat the heavy whipping cream with powdered sugar and vanilla extract (if using) until soft peaks form. Be careful not to over-whip, or it will turn into butter. -
Serve:
Once the pie has set, slice it into wedges and serve with a generous dollop of whipped cream on top. Enjoy this refreshing, sweet treat!
Serving and Storage Tips:
- Serve fresh: The pie is best served chilled and fresh with whipped cream or whipped topping.
- Storage: Leftovers can be stored in the refrigerator for up to 2 days. Be sure to cover the pie with plastic wrap or foil to keep it fresh.
Variants:
- Add a crunchy crust: For added texture, mix some crushed graham crackers or nuts into the pie crust before baking. You can also add some toasted coconut for an extra flavor boost.
- Lemon zest: For an added citrus twist, sprinkle some lemon zest over the top of the pie before serving.
- Sugar-free version: If you prefer a sugar-free version, substitute the sugar with a sugar alternative and use sugar-free whipped topping.
FAQ:
1. Can I use frozen strawberries instead of fresh? Fresh strawberries work best for this recipe, but if frozen strawberries are your only option, make sure to thaw them and drain excess liquid before using them in the filling.
2. How do I keep the crust from getting soggy? To prevent a soggy crust, make sure to bake the crust until it’s golden brown, and allow it to cool completely before adding the strawberry filling. If you’re using a pre-made crust, you can brush it with a thin layer of melted chocolate or a bit of egg wash before baking to help create a barrier.
3. Can I make this pie ahead of time? Yes, this pie is perfect for making ahead of time. It should be chilled for at least 3-4 hours, or overnight, to allow the filling to set properly.
