Ingredients

The following ingredients have 1 Servings
  • 2 cups graham cracker crumbs
  • 1/2 cup butter, melted
  • 1/4 cup sugar, optional
  • 1/2 cup lemon curd, homemade or store-bought
  • 5 cups strawberries, hulled and halved
  • 3 Tbsp cornstarch
  • 1/2 cup sugar
  • 1 tsp vanilla extract
  • 1/3 cup water
  • 1 cup heavy whipping cream
  • 1/4-1/2 cup powdered sugar, depending upon how sweet you like your whipped cream
  • 1 tsp vanilla extract
  • strawberries

Instruction

  • Mix butter, graham cracker crumbs, and sugar together until well combined. Press crust into a 9" pie dish. Set aside.
  • Add 2 1/2 cups strawberries to a medium sized bowl. Sprinkle sugar over the strawberries, and allow the mixture to macerate for 15 minutes.
  • While the strawberries are macerating, spread lemon curd in an even layer on the bottom of the crust. Add remaining 2 1/2 cups of strawberries over the lemon curd, spreading them out in an even layer (as much as possible). Set aside.
  • With a fork, mash the macerated strawberries until the strawberries are in soft, small chunks.
  • Add macerated strawberries (including all liquid) and vanilla extract to a small saucepan and cook over med-low heat for 1-2 minutes, stirring occasionally.
  • Whisk cornstarch and water together to make a slurry, and add the mixture to the saucepan.
  • Cook the mixture for 4-5 minutes, or until the mixture has thickened.
  • Allow the mixture to cool completely (about 20-30 minutes).
  • Pour the strawberry mixture on top of the strawberries in the pie, spreading the mixture evenly.
  • Allow the pie to chill for at least 3-4 hours, or overnight.
  • Once the pie has chilled, whip heavy cream with a standing mixer or hand mixer until soft peaks form. Add in powdered sugar and vanilla extract and whip until combined.
  • Spread whipped cream over pie and top with strawberries, if desired.
  • Refrigerate leftovers.
  • Enjoy!