Graham Cracker and Fresh Strawberry Pie
Fresh strawberries take center stage in this classic summer dessert, nestled in a buttery graham cracker crust and topped with a decadent cream cheese whipped cream.
Ingrédients
- 12 sheet graham crackers · crushed
- 5 tbsp sugar
- 7 tbsp salted butter · melted
- 1/2 cup sugar
- 2 tbsp cornstarch
- 1 1/2 cup cold water
- 3 ounce dry strawberry Jell-O powder
- 4-5 cup fresh strawberries
- 3/4 cup heavy cream
- 4 ounce cream cheese · softened
- 1/4 cup maple syrup
Préparation
- 1
Preheat the oven to 175°C. Mix the graham cracker crumbs, 5 tablespoons of sugar, and melted butter, then press the mixture firmly into a 9-inch pie plate. Bake for 10 minutes and allow to cool.
- 2
Wash the strawberries, remove the tops, and halve any larger berries while leaving smaller ones whole.
- 3
Whisk the sugar, cornstarch, and cold water in a small saucepan over medium-low heat. Stir continuously until the mixture thickens and begins to bubble, then continue cooking for two minutes. Stir in the Jell-O powder until fully dissolved, remove from heat, and let cool slightly.
- 4
Arrange half of the strawberries in the prepared crust and pour part of the cornstarch mixture over them. Add the remaining berries, cover with the remaining cornstarch mixture, press down gently to settle, and brush the surface for a glossy finish.
- 5
Refrigerate for 4 to 6 hours until set.
- 6
Beat the heavy cream in a bowl until soft peaks form. In a separate bowl, whip the softened cream cheese with the maple syrup until smooth, then gently fold this into the whipped cream.
- 7
Serve chilled with a generous dollop of the cream cheese whipped cream on each slice.