Ingredients
Strawberry Whipped Cream Pie
1 ½ cup cut up strawberry
2 tbsp sugar
½ lemon, juice and zest
1 ½ cup graham cracker crumbs (9 graham crackers)
4 tbsp butter, melted
2 tbsp sugar
1 pint heavy cream
1 tsp vanilla extract
2 tbsp sugar
Strawberry Lemon Sauce
½ cup sugar
1 ½ cup chopped frozen strawberries
½ lemon juice and zest
Tools
9 inch pie pan/springform pan
small pot
mixer (or whisk)
Directions
Strawberry Whipped Cream Pie
Step 1
Combine the first 3 ingredients- the strawberry, sugar and lemon elements- in a medium size bowl. Allow to sit in the fridge for at least 30 minutes.
1 ½ cup cut up strawberry
2 tbsp sugar
½ lemon, juice and zest
Step 2
Combine the graham cracker crumbs, melted butter and sugar, then, press it into the cake pan.
4 tbsp butter, melted
2 tbsp sugar
1 ½ cup graham cracker crumbs (9 graham crackers)
Step 3
Make your whipped cream with a pint of heavy cream, sugar, and vanilla extract; adjust based on your desired sweetness.
1 pint heavy cream
1 tsp vanilla extract
2 tbsp sugar
Step 4
Press the graham cracker crust mixture into the pan, followed by half the juice and half the strawberries from the strawberry mixture, followed by half the whipped cream.
Step 5
Add the rest of the strawberry mixture on top of the whipped cream, followed by the rest of the whipped cream.
Step 6
Store the whipped cream pie in the fridge; cutting tip, place the pie in the freezer for 30 minutes before cutting it. It’ll be a little easier to work with.
Step 7
Combine all ingredients for the lemon strawberry sauce in a small sauce pan. Cook over medium high heat and stir until the mixture is brought to a boil. Then reduce the heat to low, and allow the mixture to simmer and reduce for about 20 minutes. Chill in the fridge for about 30-40 minutes.
Step 8
Cut a slice of the strawberry whipped cream pie, put it on a plate, smother it with the lemon strawberry sauce, and enjoy.
