Recipe courtesy of Michael Symon
Recipe courtesy of Michael Symon
Episode:
Strawberry Pie in the Sky
Fresh Strawberry Pie
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- Level: Easy
- Total: 5 hr (includes cooling and setting times)
- Active: 45 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 447
- Total Fat
- 25 g
- Saturated Fat
- 14 g
- Carbohydrates
- 55 g
- Dietary Fiber
- 5 g
- Sugar
- 35 g
- Protein
- 4 g
- Cholesterol
- 65 mg
- Sodium
- 257 mg
This is a great summer pie that you can make in advance and have ready for dinner. This pie is one of Lizzie’s favorites and is based on a dessert my Pap used to make when I was a kid.
- Level: Easy
- Total: 5 hr (includes cooling and setting times)
- Active: 45 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 447
- Total Fat
- 25 g
- Saturated Fat
- 14 g
- Carbohydrates
- 55 g
- Dietary Fiber
- 5 g
- Sugar
- 35 g
- Protein
- 4 g
- Cholesterol
- 65 mg
- Sodium
- 257 mg
Ingredients
Crust:
Filling:
Topping:
Directions
Special equipment:
a 9-inch pie plate- Prepare a grill for indirect heat. If using a charcoal grill, build the hot coals on one side only. If using a gas grill, heat one side only to medium-high heat.
- For the crust: To a medium mixing bowl, add the graham cracker crumbs, sugar, flour and salt. Add the melted butter and mix to combine. This mixture will resemble wet sand. Pour into a 9-inch pie plate and press the crumbs into an even layer on the bottom and up the sides of the plate. Use the back of a dry measuring cup here. Place on the indirect heat side of the grill, close the grill and bake until golden brown and set, 15 to 20 minutes. Remove from the grill to cool completely.
- For the filling: Place 2 cups of the strawberries into a small saucepan and crush with a potato masher. Add the sugar, cornstarch, strawberry preserves and salt. Mix to combine and place on the direct heat side of the grill to bring to a gentle simmer, stirring constantly, 1 to 2 minutes. Remove from the heat. Add the remaining strawberries and the lemon juice. Stir to combine. Transfer the strawberry filling to the prepared crust and gently tap it down into an even layer. Let set in the fridge for at least 4 hours or overnight.
- For the topping: Before serving, whip the heavy cream, confectioners’ sugar and vanilla to soft peaks. Top the pie with a mound of whipped cream. Slice into 6 pieces and serve.
