Well, I didn’t manage to get a post out last week…I’ll blame it on laziness and my mom visiting. Good excuse, right?
It was so nice to see my mom again since it was the first time I’d seen her since we moved.
I figured I should really post a main dish recipe, but I wanted to share this scrumptious pie recipe soon because we’re getting towards the end of strawberry season. The warm winter brought strawberries so early this year! The hubby’s mother and my mother both came up in May (on separate dates), and I was able to make this delicious pie for both of them for Mother’s Day. …which also means I got to enjoy it twice in less than 2 weeks!
1 1/4 cups crushed graham crackers
2 Tablespoons brown sugar
3 Tablespoons butter, melted
For the filling:
2. Thinly slice 2 cups of strawberries and arrange in prebaked graham cracker crust.
3. Mash the remaining 2 cups of strawberries and combine with sugar in a small saucepan. Heat strawberries over medium heat and bring to a boil, stirring frequently.
4. In a small bowl, whisk together cornstarch and water and slowly pour into the boiling strawberry mixture. Reduce heat to a low boil and stir frequently until thickened, about 3 minutes. Remove from heat and let cool.
5. In a separate bowl, whip heavy cream until soft peaks form. Add to cooled strawberry mixture and stir to combine. Pour entire mixture into the crust. Refrigerate for several hours before serving. Serve with extra whipped topping or homemade whipped cream.