BIG BOY’S STRAWBERRY PIE! (Page 2 ) | April 2, 2024

INSTRUCTIONS: 

Step 1: Prepare the Pie Crust

• Preheat your oven according to the instructions for your pie crust.
• Place the pie crust into a 9-inch pie dish, pressing it gently against the bottom and sides. Crimp the edges decoratively, if desired.

Step 2: Bake the Pie Crust

• Follow the instructions for pre-baking or blind baking your pie crust until it is golden brown and fully cooked. Allow it to cool completely before filling.

Step 3: Create the Strawberry Filling

• In a saucepan, combine the granulated sugar, cornstarch, and water. Stir until the cornstarch is dissolved.
• Add half of the strawberries to the saucepan and cook over medium heat, stirring constantly, until the mixture thickens and the strawberries begin to break down.
• Remove the saucepan from the heat and stir in a few drops of red food coloring, if desired, to enhance the color.
• Gently fold in the remaining fresh strawberries until they are evenly coated in the glaze.

Step 4: Assemble and Chill

• Pour the strawberry filling into the cooled pie crust, spreading it out evenly. Refrigerate the pie for at least 2-3 hours, or until the filling is set and chilled.

Step 5: Whip Up the Whipped Cream Topping

• In a mixing bowl, beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
• Spread or pipe the whipped cream over the chilled strawberry filling, covering the entire surface of the pie.

Step 6: Serve and Enjoy

• Slice your Big Boy’s Strawberry Pie into generous portions and serve with a dollop of extra whipped cream on top, if desired.
• Revel in each luscious bite, savoring the perfect harmony of sweet strawberries, flaky crust, and billowy whipped cream.

Tips for Sweet Success:

• Choose ripe, juicy strawberries for the freshest and most flavorful filling.
• For added convenience, you can use a store-bought pie crust, but homemade crusts offer a special touch of love.
• If you prefer a thicker glaze, you can adjust the amount of cornstarch accordingly.

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