Piled High Strawberry Pie
Makes 1 (8-inch) pie
  • 9 sheets honey graham crackers
  • 4 tablespoons butter, melted
  • 2 pounds strawberries
  • 1 cup granulated sugar
  • 5 tablespoons cornstarch
  • 1¼ cup water
  • 2 tablespoons fresh lemon juice
  • Sweetened Whipped Cream (recipe follows)
  1. Preheat oven to 350°.
  2. In the work bowl of a food processor, pulse graham crackers until they are fine crumbs. With processor running, pour in butter. Press crumb mixture into an 8-inch pie pan. Bake until lightly browned, 8 to 12 minutes. Remove from oven and let cool on a wire rack.
  3. Wash strawberries and pat dry. Hull strawberries and cut lengthwise into quarters.
  4. In a heavy-bottomed pot, combine 2 cups strawberries and sugar. Mash with a potato masher, leaving some clumps of strawberry. Add cornstarch and stir until dissolved. Stir in 1¼ cup water and lemon juice, and bring to a boil over medium-high heat. Reduce heat to a simmer until mixture thickens and turns red, approximately 2 minutes. Remove from heat.
  5. Pour enough uncooked strawberries into prepared pie pan to cover the bottom in a single layer. (They should not be perfectly arranged.) Ladle one-third of hot strawberry mixture over them. Add another layer of uncooked strawberries, mounding them toward the center. Ladle another one-third of hot strawberry mixture over them. Add remaining uncooked strawberries, heaping them toward the middle. Slowly and carefully ladle remaining one-third of hot strawberry mixture over top. (Try to cover all the bare strawberries.) Refrigerate until set.
  6. Serve with Sweetened Whipped Cream. (If you’re feeling festive, pipe whipped cream around the edge.)
Recipe by TeaTime Magazine at https://www.teatimemagazine.com/krista-davis-the-diva-sweetens-the-pie-awakens-your-appetite-for-mystery/