In my hometown, there’s a whole week dedicated to strawberry pie. Strawberry Pie Week is basically a holiday at a local restaurant, Jim’s Spaghetti. Along with this, my Mimi makes this amazing strawberry and pretzel dessert in the summertime. I took the love of both and created this recipe. Because of Jim’s and my Mimi’s desserts, strawberry pie just feels like a hometown summer night. These little pies are already portioned, simple to make, and compared to many pies, very low in sugar. It’s fun way to eat some fresh strawberries. 🙂 I hope you feel some peace making and enjoying these! Happy Fourth of July from my table to yours. <3
This is an example of a ramekin dish that can be used to make these in: Click (You don’t have to get Pioneer Woman, but they’re soooo cute!)
^ Mix and match, they don’t all need to look the same!
Other option (disposable): Click
Other option: 9” pie plate
Graham Cracker & Pretzel Pie Crust
Equipment
- Mixing bowl
- Measuring cup (1 C)
- Measuring spoons (1 Tbsp. & 1 tsp.)
- Baking sheet
- 6 ramekin dishes (oven-safe), or a 9” pie plate
Ingredients
- 1 C pretzels
- 5 graham crackers (full sheet)
- 6 Tbsp. butter
- 1 Tbsp. sugar, granulated
- 1 tsp. cinnamon
Instructions
- Preheat oven to 375F. Place graham crackers and pretzels in mixing bowl. Using the back of the measuring cup, smash and grind until ground up (see picture). You want most of it to be powdery, smash all large pieces. *You can also do this in a food processor.
- Melt butter.
- Add melted butter, cinnamon, and sugar to mixing bowl. Stir it all up until well-incorporated.
- Take a small piece of butter and grease the ramekins. Add even amount of pie mixture to each ramekin. Press down with your fingers until crust is firmly packed. Place ramekins on a baking sheet.
- Bake for 7-8 minutes. Let cool before adding pie filling. Mmmm, it smells SO good!
Strawberry Pie (with Graham Cracker and Pretzel Crust and Whipped Cream)
Equipment
- Saucepan
- Whisk
- Knife
- Cutting board
- Measuring Cup (1/2 C and 1 C) and Spoons (Tbsp.)
- 6 Ramekins or a 9” Pie Plate
Ingredients
- 1 pint fresh strawberries A few extra won’t hurt!
- 1/2 C sugar, granulated
- 1/4 C water
- 3 Tbsp cornstarch
Use Graham Cracker and Pretzel Pie Crust & Whipped Cream recipes to complete.
Instructions
- Wash them strawberries. Get your knife ready to chop.
- In saucepan, add 2 C of halved strawberries, and mash with a potato masher. Then, add sugar, water and cornstarch. Whisk well. Place on stovetop over medium heat, bring to boil, let boil for 1-2 minutes. Whisk. Remove from heat and let cool.
- After cooled (~10 minutes), add 1 heaping cup of quartered strawberries. Stir.
- Fill pie crust(s). Cover and refrigerate for at least 30 minutes before serving, closer to an hour or two is best! Top with whipped cream and ENJOY.
Whipped Cream (Low in Sugar)
Equipment
- Mixing bowl
- Handheld or stand mixer
Ingredients
- 1 C heavy whipping cream
- 1 Tbsp. vanilla extract
- 1 tsp. sugar, granulated
- 1 pinch! salt, kosher (Just a small little pinch!)
Instructions
- Pour it all in a bowl and whip away until thickened and delicious. Takes about 5 minutes. Lick the beaters when it’s done. 🙂
Kitchen #Soulwork: Song and Quotes I’m Feelin’
All great change in America begins at the dinner table.
Ronald Reagan
For to be free is not merely to cast off one’s chains, but to live in way that respects and enhances the freedom of others.
Nelson Mandela