This no-bake strawberry pie recipe is one of the best strawberry pie recipes around! This strawberry cream pie recipe (also fairly called a "strawberry custard pie recipe") is inspired by basic coconut cream pie recipes, and it's sure to please!
For the Strawberry Pie's Filling:
Whipped Cream to Suit (Garnish)
First, melt the butter or margarine, then mix it with the graham cracker crumbs and sugar. Next, line a 9 inch (23 cm) diameter cake or pie pan with parchment paper, then line with the graham cracker crumb mix (lining the pan with parchment paper is optional, but it will make it easier to remove the finished dessert later). Finally, to finish preparing the crust, set it in the refrigerator to allow it to harden.
To make the strawberry cream pie's filling, begin by slivering the strawberries to an approximate size of 1/8 inch (3 mm) across by 1/2 inch (1 cm) long. Next, mix the 1/2 cup (125 mL) of sugar in a pan with the milk, cream and eggs. Heat this mixture over low to medium heat until the temperature reaches 162 to 165 degrees Fahrenheit (72 to 74 degrees Celsius); use a thermometer to be sure of the temperature. Allow the mixture to sit on the stove at this temperature for 3 minutes. This will produce a custard as it dissolves the sugar and reduces the moisture in the mix. It is also very important because it insures that the eggs are sterilized of any bacteria. Do not let the the mixture overheat, and especially do not let it boil, as it will curdle and be ruined.
After the 3 minutes have passed, stir in the salt and grenadine, and then the flour, a little at a time. Stir everything until the filling has an even consistency. The strawberry slivers should then be gently folded into the filling. Finally, remove the pan from the heat and stir the vanilla extract into the filling. Allow the filling to sit away from the heat for a few minutes until the temperature drops to around 110 degrees Fahrenheit (43 degrees Celsius). Once the filling has dropped to this temperature, pour it into the pie crust and set the pie in the refrigerator to finish cooling.
You can then freeze the pie in a sealed container or bag and keep it for 8 months to a year in a freezer. If you decide against freezing the pie then it should be kept in a refrigerator in a sealed container and eaten within 3 to 4 days.
A bit of whipped cream may be used as garnish on slices as well.
If you like strawberry-banana recipes, try substituting 1/4 cup (50 mL) of mashed banana for an equal amount of strawberry slivers. You'll have a creamy strawberry-banana pie!
Nothing compares to a really good, fresh, crust-recipe strawberry pie!
Maybe you love strawberry rhubarb desserts, and you're really wanting to know how to make an easy strawberry pie with rhubarb in it? Just reduce the amount of strawberry slivers in the recipe above to 1/2 cup (125 mL) and add in 1/4 cup (50 mL) of rhubarb that has also been slivered to the same size as the strawberry slivers (1/8 inch or 3 mm across and 1/2 inch or 1 cm long). The slivered rhubarb should be added to the filling along with the slivered strawberries. Now you also have a recipe for a no-bake strawberry rhubarb custard pie, one of the best strawberry rhubarb pie recipes!
Enjoy one of these strawberry treats soon! And please remember that you learned how to make this strawberry cream pie recipe here at StrawberriesForStrawberryLovers.Com, Home of the World's Happiest Fruit!