Fresh Strawberry Pie with Whipped Cream
A delightful summer dessert featuring fresh strawberries set in a shortbread cookie crust and topped with whipped cream. The pie combines whole and diced strawberries in a gelatin-based filling for the perfect balance of texture and fresh fruit flavor.
Ingredients
- •1 package shortbread cookies
- •2 tablespoon sugar
- •2 tablespoon cold unsalted butter
- •2 pounds strawberries
- •⅓ cup fresh lemon juice
- •1 envelope unflavored gelatin
- •1 cup whipped cream
Cooking Instructions
- 1.
Preheat oven to 350°F with rack in middle.
5 min
- 2.
Pulse cookies in a food processor to fine crumbs, then pulse in sugar and butter until combined. Press crumb mixture evenly onto bottom and up side of a 9-inch pie plate. Bake until golden, about 15 minutes. Transfer to a rack to cool.
25 min
- 3.
Select 20 large strawberries as close to same size as possible and set aside. Cut remaining berries into 1/4-inch dice and toss with sugar and lemon juice. Let stand, stirring occasionally, 30 minutes. Drain berries in a sieve set into a large glass measuring cup. Add enough water to measure 2 cups. Transfer liquid to a medium saucepan and reserve berries.
45 min
- 4.
Sprinkle gelatin over strawberry liquid and let soften 1 minute. Bring to a bare simmer, stirring until gelatin has dissolved. Add diced berries, then transfer to a metal bowl set into an ice bath and stir frequently until mixture begins to mound, 20 to 30 minutes.
35 min
- 5.
Spoon 1/2 cup filling into pie crust and arrange reserved whole berries, stem ends down, on filling. Spoon remaining filling over and between berries. Chill pie until filling is set, at least 4 hours.
240 min
