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Delicious Strawberry Pie with Graham Cracker Crust

Delicious Strawberry Pie with Graham Cracker Crust - featured image
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A vibrant, easy-to-make no-bake strawberry pie with a buttery graham cracker crust, perfect for any occasion.

Ingredients

Scale
  • 14 oz graham crackers (crushed into fine crumbs)
  • 1/4 cup brown sugar
  • 1 1/4 cups butter
  • 3 lb strawberries (hulled and sliced into 1/4-inch thick pieces)
  • 3/4 cup sugar
  • 1/3 cup water
  • 3 tbsp cornstarch
  • 1 teaspoon lemon juice

Instructions

  1. Combine the crushed graham crackers, brown sugar, and melted butter in a bowl.
  2. Mix until the texture resembles wet sand.
  3. Press this mixture firmly into the bottom and up the sides of a 9-inch springform pan or pie pan.
  4. Use the bottom of a measuring cup to create an even, compact layer.
  5. Chill the crust in the refrigerator for at least 1 hour.
  6. Hull and slice 3 pounds of strawberries into 1/4-inch thick pieces.
  7. Separate about 2 cups of the sliced strawberries for the filling base.
  8. Set the remaining sliced berries aside.
  9. In a medium saucepan, mash the 2 cups of strawberries with a fork or potato masher to break them down into a chunky puree.
  10. Add the sugar, water, and cornstarch to the mashed strawberries.
  11. Whisk until the cornstarch is fully dissolved and no lumps remain.
  12. Bring the strawberry mixture to a boil over medium-high heat.
  13. Stir constantly for about 1 minute until it thickens slightly and becomes translucent.
  14. Pour the hot filling into a bowl.
  15. Let it cool completely to room temperature (20-30 minutes).
  16. Once the strawberry sauce has cooled completely, gently fold in the reserved sliced strawberries.
  17. Pour the filling into the chilled graham cracker crust.
  18. Spread the filling evenly, allowing some berries to show on top.
  19. Refrigerate the assembled pie for at least 3 hours (or up to overnight) until the filling is completely set.
  20. If using a springform pan, carefully run a thin knife around the edges and release the pan sides.
  21. Using a sharp knife dipped in hot water and wiped clean between each cut, slice the pie into 8-10 wedges.
  22. Serve immediately.

Notes

Ensure graham cracker crumbs are very fine for the best crust texture.
Chill the crust for the full hour to prevent sogginess.
Stir the filling constantly while cooking to avoid lumps.
Allow the cooked strawberry filling to cool completely before adding fresh berries.
For clean slices, dip your knife in hot water and wipe it clean between each cut.

Find it online: https://homecookstudio.com/delicious-strawberry-pie-with-graham-cracker-crust/