Food & Drink

Strawberry pie

It’s strawberry season and you can’t go wrong with this pie recipe on The Recipe:
It’s strawberry season and you can’t go wrong with this pie recipe on The Recipe:

Do not let strawberry season pass you by without making this strawberry pie.

It combines fresh berries, cooked berries and a graham cracker crust for an easy and delicious dessert.

You can find more strawberry recipes on our new recipe site:

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Strawberry Pie

From “California Fresh,” by The Junior League of Oakland-East Bay.

1 cup graham cracker crumbs, about 18 crackers

5 tablespoons melted butter

1/2 cup chopped walnuts

2 pints whole strawberries, washed and hulled

1/2 cup water

1 cup sugar

2 1/2 tablespoons cornstarch

Juice of 1/2 lemon

Whipped cream, optional garnish

8 whole strawberries, optional garnish

Preheat oven to 350 degrees.

Combine the crushed crackers, melted butter and walnuts. Press into a 9-inch pie pan. Bake 6 minutes. Set aside to cool.

Crush 1 pint of strawberries. In a 1-quart saucepan, cook crushed strawberries, water, sugar and cornstarch over medium-low heat until the mixture boils and is clear and thickened, stirring frequently. Cool, but do not chill. Stir in the lemon juice.

Arrange the second pint of whole hulled strawberries in the cooled shell, pointed ends up. Pour the cooled filling over the whole berries. Refrigerate 2 to 3 hours, or until the filling is set.

Serve with whipped cream and whole strawberries if desired.

Per serving: calories, 380; fat, 15 grams (35% of calories); cholesterol, 19 milligrams, carbohydrate, 59 grams; fiber, 3 grams; protein, 4 grams; sodium, 210 milligrams; sugar, 37 grams

Yield: 8 servings.