Description
Big Boy’s Fresh Strawberry Pie is a delightful and refreshing dessert featuring a crisp baked pie crust filled with sweet, juicy strawberries coated in a homemade strawberry jelly glaze. This no-bake filling is easy to prepare and sets beautifully in the refrigerator, making it perfect for a quick yet impressive summertime treat.
Ingredients
Scale
Pie Crust
- 1 frozen pie crust
Filling
- 1 1/4 cups sugar
- 3 tbsp cornstarch
- 1 1/4 cups water
- 3 tbsp strawberry jelly
- 2 cups strawberries, sliced
Instructions
- Bake the Pie Crust: Bake the frozen pie crust according to the package directions. Once baked, remove it from the oven and allow it to cool for about 30 minutes to ensure it is fully set and ready for the filling.
- Prepare the Strawberry Filling: In a small saucepan over medium heat, whisk together the sugar, cornstarch, and water until smooth. Bring the mixture to a gentle boil, then reduce the heat and simmer for about 5 minutes or until the mixture thickens to a glossy consistency.
- Add Strawberry Jelly: Whisk in the strawberry jelly into the thickened mixture. Remove the saucepan from the heat and set it aside to cool to room temperature, which helps prevent cooking the fresh strawberries when assembling.
- Assemble the Pie: Evenly arrange the sliced strawberries into the cooled pie crust. Carefully pour the cooled strawberry jelly mixture over the strawberries, ensuring they are well coated and the glaze is evenly distributed.
- Chill: Place the assembled pie in the refrigerator and chill for several hours, preferably at least 2-3 hours, until the filling is fully set and the pie is nicely chilled.
- Serve: Once set and chilled, slice and serve your fresh and delicious strawberry pie. Enjoy it as a delightful dessert for any occasion.
Notes
- You can use fresh or frozen strawberries; if using frozen, thaw and drain them well before slicing.
- For a more vibrant glaze, slightly warm the strawberry jelly before mixing it into the cooked cornstarch mixture for easier incorporation.
- Make sure the pie crust is completely cooled before adding the filling to avoid melting the glaze or soggy crust.
- Refrigerate leftovers and consume within 2 days for best freshness.
- If desired, garnish with whipped cream or fresh mint leaves before serving.
