This was my “Last-Cookout-of-the-Summer” pie, also known as “I need to bring a pie, but there is no way I’m turning on the oven”. Keebler pre-made Graham Cracker Crusts, how I love thee! You do have to spend a few minutes cooking the strawberries, but this pie takes no time at all to make. I whipped up some heavy cream to top it off, but you could always go the Redi-Whip route if you’re so inclined – we won’t judge!

1 pre-made graham cracker pie crust

4 cups strawberries, sliced

3/4 cup plus 2 tablespoons granulated sugar

1/2 cup orange juice

1/4 cup cornstarch

pinch of kosher salt

1/2 cup heavy cream

2 tablespoons confectioner’s sugar

1/2 teaspoon vanilla extract.

1. Put 2 cups of strawberries, granulated sugar, orange juice, cornstarch, and salt into a saucepan, and cook until boiling. Turn down the heat slightly, and cook for 2 to 3 minutes, stirring constantly until mixture thickens.

2. Remove from heat and add the remaining 2 cups of strawberries. Let cool for 15 to 20 minutes and pour into pie crust. Refrigerate until cool.

3. Pour heavy cream into a chilled bowl (it’s also a good idea to chill the beaters), and with an electric mixer beat until cream starts to thicken. Add vanilla and confectioner’s sugar, and continue to beat until the cream holds peaks. Spread on the top of chilled pie, or put cream into a pastry bag fitted with a large star tip (I used an Ateco #846) and pipe whipped cream on top.

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