Strawberry Cream Pie

Strawberry cream pie is sweet and tangy on your tongue and the graham cracker crust melts in your mouth.  Yesterday my son George forgot his homework from school so I made this strawberry cream pie for a friend in exchange for my son's homework.

Strawberry Cream Pie

Strawberry Cream Pie:
Servings: 9
Pre-heat Oven:  350 degrees

Crust:
1 1/4 cup Honey maid Graham Cracker crumbs
1/4 cup sugar
5 tablespoons melted butter

Mix the three ingredients together and spoon into a greased pie pan.  Using the back of a spoon smash the graham cracker crumbs together forming a crust and leaving the bottom and sides smooth.  Bake at 350 degrees for 10 minutes or until brown.  Allow to cool on a wire rack for 15 minutest or until cool.

Filling:
1 1/2 quarts fresh strawberries, cleaned, hulled and sliced and divided
1/4 cup sugar
4 tablespoons agave
1 teaspoon lemon zest
1 1/2 tablespoons cornstarch
1 1/2 cups cold heavy cream or whipping cream
1/8 cup powder sugar
1 teaspoon vanilla

Fresh Strawberries

Sliced Strawberries In Agave and Sugar

 Graham Cracker Crust

 Strawberry Puree

1.  Take half of your strawberries and mash them in a food processor with the lemon rind, sugar and agave.  Take the other half of the strawberries and slice them and put one teaspoon sugar and 1 teaspoon agave on them.  Let them sit in a bowl for 10 minutes.

2.  Place the strawberry puree into a small pan and combine with the cornstarch.  Cook the strawberry puree on medium high until in starts to boil. Then simmer for one more minute whisking continually.  Remove from the heat and allow the mixture to cool in the refrigerator. The sauce can be made up to 2 days in advance.

3. Using a mixer with a whisk attachment, whip the cream until soft peaks appear.  Whip in the powder sugar and vanilla and continue to whip until cream is stiff about 1 more minute.

4.  Fold 1/2 of the whip cream with the strawberry sauce.  Then place the filling into the bottom of the graham cracker crust.  Add sliced strawberries on top of the filling then add more whip cream on top.  Keep the pie refrigerated or serve immediately.