Yields 8 servings

  • 1 (9 inch) pie crust
  • 64 ounces (2 boxes) of fresh strawberries
  • 2 c. sugar
  • Few drops lemon
  • Few drops vanilla extract
  • 1/2 c. water
  • 1 c. heavy whipping cream


  • Cut strawberries into small pieces and mash them.
  • Add into a saucepan with sugar and stir it while on medium heat.
  • Combine cornstarch and water in a bowl and add it into the strawberry saucepan only after the strawberries boiled and became slightly less liquid and more of a jelly texture.
  • Add drops of lemon and vanilla extract.
  • Let it thicken over lower heat for more or less 15 minutes.
  • Then pour it into a the crust and place it in the fridge for a few hours.
  • Add whip cream when serving and enjoy!