Why is my strawberry pie runny?

This can happen for a few reasons, including boiled water wasn’t used in the pie filling mixture, not enough cornstarch used (key thickener ingredient), it didn’t cook it long enough for it to thicken, or it didn’t chill long enough to set before slicing and serving it.

How to store strawberry graham cracker pie?

Store the pie covered with plastic wrap or in an airtight container for up to 5 days in the fridge.

Strawberry Pie with Graham Cracker Crust

Description

This rich strawberry pie with graham cracker crust is best served during the spring and summer months and will be a hit at your next Mother’s Day celebration.

Ingredients

Pie Crust:

Graham Cracker Crumbs: 1 and 1/2 Cups
Granulated Sugar: 1/3 Cup
Melted Butter: 1/4 Cup

Pie Filling:

Strawberries: 2 Pounds
Granulated Sugar: 1 Cup
Lemon Juice: 1 Tablespoon
Boiling Water: 1/3 Cup
Salt: 1/4 Teaspoon
Corn Starch: 3 Tablespoons
Vanilla Extract: 1 Teaspoon

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Instructions

Pie Crust:

Prepare: Preheat the oven to 350° F and grease a 10-inch spring foam pan with cooking spray.
Mix: In a bowl, combine and mix the graham cracker crumbs and sugar. Add the melted butter and mix until it’s fully incorporated.
Bake: Dump the crumb mixture into the spring foam pan and press it into the pan evenly until a firm crust is formed. Bake the crust for 9-10 minutes until golden, and set it aside while you make the strawberry filling.

Pie Filling:

Chop: Chop the tops off all of the strawberries. Take 12-15 strawberries and slice them in half vertically. Leave the remaining strawberries whole.
Mix: To a blender or food processor, add the whole strawberries, sugar, lemon juice, boiled water, and salt. Blend until smooth. Add the cornstarch and blend once more.
Cook: Transfer the strawberry mixture to a small pot on medium to high heat. Bring the pot to a boil while constantly stirring. Once it begins boiling, keep stirring for 3-4 minutes until it’s darker in color and thicker in texture. Remove it from the heat and allow it to cool down for 10 minutes. Mix in the vanilla.
Chill: Mix in the remaining sliced strawberries into the pot and then pour the strawberry mixture over the pie crust. Flip the strawberries face down (seed side up) and refrigerate the pie for 2+ hours until it’s set.
Serve: Serve the strawberry pie cold, topped with whipped cream, cool whip, or vanilla ice cream.

Notes

Level the crust with a flat surface, like the flat bottom of a drinking glass, to firmly press down the crust evenly before baking it.

Use boiling water in the strawberry pie filling mixture to ensure the pie sets correctly.

Juice the lemon with your hands instead of a juicer if you don’t have one.

Nutrition facts are estimates only.

Scroll up to the full blog post for recipe FAQs.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: dessert, pie
Method: bake, stove top, chill
Cuisine: american