Skip to Content

Strawberry Pie

  • Servings

Ingredients

Shortbread crust:
  • 10 ½ oz Shortbread Cookies - I use Pepperidge Farm Chessmen
  • 1 Tbsp AP Flour
  • 1/2 tsp Kosher Salt
  • 6 Tbsp Butter, melted
Filling:
  • 2 ½ Pounds Strawberries, hulled and cut into ¼’s if they are large
  • ⅓ C Granulated Sugar
  • 3 Tbsp Strawberry Preserves
  • ¼ cup Cornstarch
  • Pinch of Kosher Salt
  • 1 Tbsp Lemon juice
Whipped topping:
  • 4 oz Cream Cheese
  • 3 Tbsp Butter, softened
  • ½ C Sour Cream
  • 2/3 C Powdered Sugar
  • ½ tsp Vanilla Extract
  • 2/3 C Heavy Whipping Cream

Directions

  1. Heat the oven to 350° F
  2. Prepare the crust: In a food processor, combine shortbread cookies, sugar, flour and salt and blend until you have fine crumbs (Or Place cookies in a Ziploc bag and beat with a rolling Pin).
  3. Place the crumbs in a mixing bowl and add the butter, mixing with a fork until crumbs are evenly moistened.
  4. Put the crumbs in a 9-inch pie plate and press them in an even layer on the bottom and up the sides of the plate. Bake until golden brown and set, 15 to 20 minutes. Transfer to a rack to cool completely
  5. Prepare filling: Place 2 cups of berries in a small saucepan and set aside the remaining berries.
  6. Crush the strawberries in the saucepan completely with a potato masher or drink muddler. Add the sugar, preserves, cornstarch, 1 tablespoon water and salt to the saucepan.
  7. Bring strawberry mixture to a boil over medium heat and then cook it an additional 2 minutes, stirring constantly. Set Aside to cool slightly – for about 10 minutes.
  8. Add the strawberry mixture and lemon juice to the strawberries in the bowl and stir to combine.
  9. Transfer to the prepared crust and gently tap it down into an even layer. Transfer to the fridge to cool completely before topping.
  10. Prepare the topping: In a large bowl cream together the cream cheese and butter until no lumps remain. Add powdered sugar and process again. Add the vanilla and the sour cream and mix until thoroughly combined.
  11. In a separate bowl add the heavy cream and beat with a whisk until you reach stiff peaks.
  12. Add the whipped cream to the sour cream mixture and fold in gently and thoroughly, being careful not to deflate the cream.
  13. Top the chilled pie with the topping and refrigerate for an additional 2 hours.

You may want a bigger spoon.

Berry Shortcake

Sour Cream Lemon Pound Cake

Peanut Butter, Banana, and Honey Dip