Ingredients
10 graham crackers (2
1/2 by 5 inches)
1 cup sugar
5 tablespoons unsalted
butter, melted
1/2 cup unsweetened
cranberry juice
2 quarts strawberries,
hulled and thinly sliced (a few whole berries reserved for garnish)
1/4 cup cornstarch
1/4 teaspoon salt
1/2 cup heavy cream
Directions
1.
Preheat oven to 350 degrees. In a food processor, blend graham
crackers with 2 tablespoons sugar until finely ground; add butter and pulse
until crumbs are moistened. Press mixture into the bottom and up the side of a
9-inch pie plate. Bake until crust is lightly browned, 12 to 14 minutes.
Transfer to a wire rack and let cool completely.
2.
Meanwhile, in a medium saucepan, combine 3/4 cup sugar, cranberry
juice, 2 cups strawberries, cornstarch, and salt. Using a potato masher, gently
mash strawberries. Bring to a boil; reduce to a simmer and cook, stirring
frequently, until very thick, about 1 minute. Remove from heat and let cool
slightly. Stir in remaining strawberries. Pour into cooled pie crust.
Refrigerate until set, at least 4 hours (or up to 1 day).
3.
In a large bowl, beat cream until soft peaks form. Sprinkle 2
tablespoons sugar over cream and continue to beat until soft peaks return (do
not overbeat). Spread whipped cream over pie, leaving a 1 1/2-inch border
around edge. Garnish with whole berries.
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