No-Bake Strawberry Pie
I love to bake as does Scarlett. It’s something we do a lot together. However, we don’t necessarily bake to have dessert around. We actually bake more snacks–muffins, granola bars, squares or healthy cookies. In fact, dessert in our house is more fruit, a digestive cookie and, yes, a piece of chocolate (I’m still rationing those damn mini chocolate eggs from Easter). It’s not usually a “dessert,” if you know what I mean? Although, I do have these visions of placing a warm, homebaked pie on the table each night after supper for all the family to enjoy. Maybe that will happen when I’m a grandmother? Or not.
My husband is a real pie lover. Scarlett loves strawberries, so I had to give this recipe by Whole Foods a try. I can easily see this being a staple this summer at the cottage, especially since it doesn’t require any baking. It barely required me, so I think we’ll eat it for most meals.
photos: Maya Visnyei
- 2 pounds strawberries, hulled and halved, divided
- 1/4 cup butter
- 1/4 cup sugar
- 1/2 cup water
- 1/4 cup cornstarch
- 8 ounces of gingersnap or graham cookies
Put cookies in food processor and finely grind. (You'll need about 1 3/4 cups crumbs.)
Add butter and pulse again until blended.
Transfer to a 9-inch pie pan and press evenly in the bottom as well as sides.
Chill in refrigerator or freezer while working on rest of pie.
Put half of the strawberries into a food processor and pulse until chopped.
Transfer to a medium saucepan.
Add sugar, water and cornstarch and whisk to combine.
Bring to a boil over medium heat and continue stirring until mixture thickens, about 4 to 5 minutes. Transfer to a large bowl and set aside to cool. Stirring occasionally, let sit for 20 minutes.
Fill pie crust with remaining strawberries, pour strawberry mixture over the top and smooth out. Be sure to spread it into all the little nooks. Chill to set for about 1 to 2 hours. Cut and serve. Whip cream doesn't hurt on top either.
I cut the sugar in half for this recipe. I didn’t want it too sweet. However, you can put it back if you want. I’m pretty sure no one noticed. After all, the cookies are sweet enough. In fact, I could barely keep Scarlett from hampering our supply. She kept eating them out of the food processor before I could get them ground.
This recipe is so great for little hands. From hulling the strawberries to creating the crust, Scarlett shoe-horned herself into the preparation of this dessert. She felt pretty proud serving it too. Maybe she’ll have her own TLC show one day? Actually, I’ll settle for her just hanging up her coat. Please.
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I’m so excited right now. No, really. Super excited. It’s Thanksgiving week! As an American living in Canada, there is one holiday Canadians don’t do as well as American: Thanksgiving.
Back to school, back to the bake sales (or “cake stalls” as we call them here.) I have even less time to bake since I’ve returned to the office, but I