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Fresh Strawberry Pie

 Fresh Strawberry Pie
Each year we wait for "strawberry time" here in the Upper Peninsula of Michigan. We believe our strawberries are the best in the country! After picking them at a nearby farm, I can't wait to get home to make this pie.
6-8 ServingsPrep: 15 min. Cook: 10 min. + chilling


  • 2 cups sliced fresh strawberries
  • 1 pastry shell (9 inches), baked
  • 2 cups halved fresh strawberries, mashed
  • 1 cup sugar
  • 3 tablespoons cornstarch
  • 2 cups halved fresh strawberries
  • 1 cup heavy whipping cream
  • 2 tablespoons sugar
  • 1/4 teaspoon McCormick® Pure Almond Extract, optional


  • For bottom layer, place sliced strawberries in the pie shell. For
  • middle layer, combine the mashed strawberries, sugar and cornstarch
  • in a saucepan. Bring to a boil; cook and stir for 2 minutes or until
  • thickened. Cool for 15 minutes; pour over bottom layer. Arrange
  • strawberry halves on top of pie. Refrigerate for 2-3 hours.
  • Just before serving, whip cream with sugar and almond extract if
  • desired until stiff peaks form. Spread whipped cream over pie or
  • garnish individual servings. Yield: 6-8 servings.

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Fresh Strawberry Pie (continued)

Nutritional Facts: 1 serving (1 piece) equals 378 calories, 18 g fat (10 g saturated fat), 46 mg cholesterol, 113 mg sodium, 53 g carbohydrate, 3 g fiber, 2 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.