BIG BOY’S FRESH STRAWBERRY PIE

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Kitchen Equipment Needed

Before we dive into the recipe, let’s make sure we have all the necessary equipment on hand:

  • 9-inch pie dish
  • Mixing bowls
  • Measuring cups and spoons
  • Saucepan
  • Whisk
  • Oven

Now that we’re all set, let’s get started on crafting this delectable dessert.

Ingredients

For the Graham Cracker Crust:

  • 1 ½ cups graham cracker crumbs
  • ⅓ cup granulated sugar
  • 6 tablespoons unsalted butter, melted

For the Strawberry Filling:

  • 4 cups fresh strawberries, hulled and sliced
  • ¾ cup granulated sugar
  • 2 tablespoons cornstarch
  • ½ cup water
  • Freshly squeezed lemon juice (optional, for added brightness)

Directions

Step 1: Prepare the Graham Cracker Crust

  1. Preheat your oven to 375°F (190°C).
  2. In a mixing bowl, combine the graham cracker crumbs, sugar, and melted butter until well combined.
  3. Press the mixture into the bottom and up the sides of a 9-inch pie dish.
  4. Bake the crust for 7-9 minutes, or until lightly golden. Remove from the oven and let it cool completely.

Step 2: Make the Strawberry Filling

  1. In a saucepan, combine the sliced strawberries and sugar over medium heat.
  2. In a separate bowl, whisk together the cornstarch and water until smooth.
  3. Add the cornstarch mixture to the saucepan with the strawberries.
  4. Cook the mixture, stirring constantly, until it thickens, about 5-7 minutes.
  5. Remove from heat and stir in lemon juice if using. Let the filling cool slightly.

Step 3: Assemble the Pie

  1. Pour the strawberry filling into the cooled graham cracker crust, spreading it evenly.
  2. Chill the pie in the refrigerator for at least 2 hours, or until set.

Serving and Storage

Once the pie has chilled and set, it’s ready to be enjoyed! Serve slices of Big Boy’s Fresh Strawberry Pie on a hot summer day, or whenever you’re craving a taste of sunshine. Store any leftovers in the refrigerator, tightly covered, for up to 3 days.

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