Our theme for March is “Fresh Beginnings,” so I thought I would start with one of my favorite no-bake recipes, made with local, fresh Florida strawberries. This easy recipe takes just 10 minutes to make (plus fridge time), and will make your house smell like a strawberry patch.
Fresh Strawberry Cream Pie
- 2 lbs fresh strawberries (about 4 pints) tops removed, plus about 4 strawberries, reserved for garnish
- 1 ¼ cup milk
- ¾ cups sugar
- 5 tbsp cornstarch
- Juice from a lemon
- 2 ½ cups graham cracker crumbs
- 10 tbsp Kelapo virgin coconut oil, melted
- 1 cup heavy cream
- 1 tbsp powdered sugar
Puree 2 pounds of strawberries in food processor. Combine milk, sugar and cornstarch in a heavy-bottomed saucepan, and whisk until dissolved. Add the strawberry puree and lemon juice. Cook on high heat, whisking frequently, until the mixture is thick and bubbling, about 7 minutes, then remove from heat. Place graham cracker crumbs in a pie plate, drizzle with coconut oil and mix until all the crumbs are moistened. Press into the pie plate to form a crust, then pour strawberry filling into crust and cool completely (about 30 minutes). Cover and refrigerate overnight. Just before serving, place heavy cream in a mixing bowl and blend with an electric mixer until stiff peaks form. Add powdered sugar and blend 10 more seconds. Spread whipped cream over the filling and garnish with reserved fresh strawberries. Cut and serve!
Love sorbet? Check out this easy recipe for a Strawberry Smoothie Sorbet!