I don’t think I’ve ever met a person who didn’t love fresh strawberry pie. There is something so special about it – maybe it’s because strawberry season is so short.
This recipe, originally called Strawberry Super Pie, comes from the Goldy Bear Mystery Series by Diane Mott Davidson. Goldy Bear is an Aspen-based caterer and amateur sleuth, who assists Homicide Detective Tom Schultz in solving mysteries, while also sharing her delectable recipes. The recipe is slightly modified but remains mostly true to the original.
Strawberries are the star of this pie, so only make this when they are at their best. The crust is like a pecan sandie with a wonderful crunchy texture. It would be a crime if you didn’t make this recipe at least once. See what I did there?
Preheat oven to 375 degrees. For crust, mix melted butter with flour, confectioner's sugar, and pecans. Press into a buttered 10-inch pie pan. Bake for 25 minutes or until light brown. Allow to cool completely.
Set aside the best looking strawberries to fill the pan (I fill a plate to ensure I have enough strawberries). Mash enough remaining strawberries to make 1 cup.
Puree mashed strawberries in food processor. Dissolve cornstarch in water. Add to food processor along with sugar.
Place strawberry mixture in saucepan and bring to a boil, stirring. Boil about one minute or until clear and thickened. Set aside to cool.
For filling, whip cream until stiff. In another bowl, beat cream cheese with vanilla and confectioner's sugar. Carefully fold whipped cream into cream cheese mixture. Spread in cooled crust and refrigerate.
When crushed berry mixture is cool, pie can be assembled. Slice off bottoms of strawberries and stand whole berries on top of cream filling, cut side down.
When entire filling is covered with whole berries, carefully brush or spoon strawberry mixture over entire pie. Cream filling should not be seen between whole berries, but do not overload or filling will drip over sides.
If it's a hot day, place the pie in the fridge for at least 30 minutes to set up. You will have leftover strawberry mixture. Store in the fridge for your morning toast!
Raised in NYC by divorced parents, Indra’s upbringing was far from the norm. This was the sixties and seventies; a time of sex, drugs and rock & roll. She moved around a lot, dropped out of high school, traveled extensively and was determined to earn her own money and create financial independence. Indra is CEO and co-founder of i.d.e.a. a San Diego-based integrated marketing firm. She has settled down.