No Bake Strawberry Pie in a Pastry Shell

Set out Baked 9” Pie Shell or Baked Crumb Crust, quart hulled strawberries, and cornstarch before you start No Bake Strawberry Pie in a Pastry Shell. The batch is written for 12 people.

Count on 30 minutes of prep, 10 minutes of cooking, about 40 minutes from the first measurement to the plate.

Ingredients Method

What goes in the bowl

Strawberry Triumph Pie

• Baked 9” Pie Shell or Baked Crumb Crust
• 1 quart hulled strawberries
• 3 tablespoons cornstarch
• 1 cup granulated sugar
• 2 tablespoons fresh frozen or canned lemon juice
• ½ cup heavy cream whipped [I couldn’t resist adding ¼ teaspoon vanilla extract]

Gingersnap Pie Crust

• 1 ⅓ cups finely crushed gingersnaps ~20 2” cookies
• 6 tablespoons unsalted butter

How the cooking goes

Strawberry Triumph Pie

1. With fork or pastry blender, crush half of strawberries; stir in cornstarch, sugar, lemon juice. Cook over moderate heat, stirring, until clear and thickened; cool. While this cools, make and pre-bake your pie crust.
2. Cut rest of berries in halves or in smaller pieces if you are making miniature pies. Fold throughto cooled mixture. Turn into crust. Refrigerate until well chilled.

Gingersnap Pie Crust

1. Warm the oven to 375°Let butter soften. Roll out cookies in a plastic bag or in baking paper. In a small bowl mix together butter and gingersnaps with a fork until crumbly. Keep it to one side 3 tablespoons of the mixture to garnish the finished pie.
2. Press crumbs into the bottom and sides of a 9” pie dish with the back of a spoon. The crust will shrink a little when it bakes. Bake in preheated oven for 8 minutes. Cool before filling.

After it comes off the heat

Let the pan settle before you slice, so the crumb stays together. Cover leftovers once they are cool.

If you want another plate from No-bake sweets, open Tropical Trifle after Supper and No Bake Gingersnap Brandy Balls after Supper.