10 MINUTE STRAWBERRY CREAM PIE

I ran across this recipe and thought it was perfect for sharing! Best if made the night before so it sets up well, this is a no-bake pie featuring peak-season berries pureed into a pudding. This easy, breezy pie takes 10 min to prepare plus 30 min. fridge time.

You will need:

2 quarts strawberries (be sure to save out 4 nice berries for top)
1 1/4 cups milk
3/4 cup sugar
5 tbsp cornstarch
1 lemon freshly squeezed into juice
1 deep dish graham cracker pie crust
1 cup heavy cream
1 tbsp confectioner's sugar

Stem the strawberries, place in blender and blend on high until pureed, about 10 seconds. Do in 2 batches if necessary.

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)

Remover from heat. Pour into crust and let cool completely (about 30 min)

Cover & refrigerate overnight.

Just before serving, place cream in a mixing bowl and with an electric mixer, blend on high until stiff peaks form. Add confectioner's sugar and blend another 10 seconds. Using a spatula, spread the whipped cream over the filling. Slice reserved strawberries on top and serve.

Your house will smell like a berry patch!

Enjoy ♥