Creamy Strawberry Lemon Pie
Fresh Strawberries, Lemons, Lemon Juice, Creamy Filling all in a Graham Cracker Crust
Servings 8 People
Calories 633kcal
Equipment
- OVEN
- Refrigerator
- Mixing Bowl, serving bowl , spatula
- Stove, Saucepan, mixer, pastry bag
Ingredients
Graham Cracker Crust
- 2 cups Graham Cracker Crumbs
- ½ cup Melted Butter
- ¼ cup White Sugar
- ¼ cup Brown Sugar
- 1 teaspoon Cinnamon
Pie Filling
- 2 cans (14 oz) Sweetened Condensed Milk
- ¾ cup Sour Cream
- 2 Lemons Zest
- ¾ cup Lemon Juice
- 1 teaspoon Vanilla Extract
Strawberry Puree
- ½ cup Fresh Strawberries
- ¼ cup Water
- 2 tbsp. White Sugar
- 1 tbsp. Cornstarch
Instructions
Making The Crust
- Pre-Heat oven to 350°
- If using whole graham crackers crush in a food processor until they are a fine consistency. Dump into a mixing bowl, add melted butter, sugars and cinnamon. Mix well.
- Press mixture into a 9 or 10- inch pie pan. Use a measuring cup or another flat bottom cup to flatten the bottom and sides. Bake crust for 8 minutes. Cool for 20-30 minutes.
Strawberry Puree
- In a medium saucepan whisk together sugar, corn starch, and water. Mix in strawberries, bring to boil. Reduce heat to medium-low, stirring often. Mash berries as they cook. When puree has thickened, turn off the heat and allow it to cool.
Pie Filling
- In a separate bowl, whisk together sweetened condensed milk, sour cream, lemon zest, lemon juice. Mix well, pour into cooled pie crust. Smooth with a spatula.
- Drizzle cooled strawberry puree over pie filling, using a butter knife or swizzle stick, swirl strawberries into filling.
- Bake at 350°for 10 minutes until just set. Cool at room temperature for 10-15 minutes. Refrigerate for at least 2 hours.
- When ready to serve, garnish with whipped cream and fresh strawberries if you choose.