Sky-High Strawberry Pie Recipe
Sky-High Strawberry Pie Recipe photo by Taste of Home

Sky-High Strawberry Pie Recipe

Publisher Photo
This pie is my specialty. It's fairly simple to make but so dramatic to serve. The ultimate taste of spring, this luscious pie has such a big, fresh berry taste I've had many request to bring it to gatherings. —Janet Mooberry, Peoria, Illinois
TOTAL TIME: Prep: 20 min. Cook: 5 min. + chilling
MAKES:8-10 servings
TOTAL TIME: Prep: 20 min. Cook: 5 min. + chilling
MAKES: 8-10 servings

Ingredients

  • 3 quarts fresh strawberries, divided
  • 1-1/2 cups sugar
  • 6 tablespoons cornstarch
  • 2/3 cup water
  • Red food coloring, optional
  • 1 deep-dish pastry shell (10 inches), baked
  • 1 cup heavy whipping cream
  • 4-1/2 teaspoons instant vanilla pudding mix

Directions

  1. In a large bowl, mash enough berries to equal 3 cups. In a large saucepan, combine sugar and cornstarch. Stir in mashed berries and water. Bring to a boil over medium heat, stirring constantly. Cook and stir for 2 minutes or until thickened.
  2. Remove from the heat; add food coloring if desired. Pour into a large bowl. Chill for 20 minutes, stirring occasionally, until mixture is just slightly warm. Fold in the remaining berries. Pile into pastry shell. Chill for 2-3 hours.
  3. In a small bowl, whip cream until soft peaks form. Sprinkle dry pudding mix over cream and whip until stiff. Pipe around edge of pie or dollop on individual slices. Yield: 8-10 servings.
Originally published as Sky-High Strawberry Pie in Taste of Home April/May 1994, p31

This recipe pairs well with a sweet white wine.

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Reviews for Sky-High Strawberry Pie

AVERAGE RATING
   (5)
RATING DISTRIBUTION
5 Star
 (5)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
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MY REVIEW
Reviewed Aug. 16, 2014

I admit that this was my first time to prepare this pie and I couldn't pile the filling into the baked pie shell! I used a 9" pie shell I'd baked from scratch. I also scaled back on the sugar and cornstarch: 3 Tbsp. cornstarch and 3/4 cup sugar, but kept the water at 2/3 cup.

I wound up with 2 cups of strawberries and instead of placing the filling in a bowl, I cooled it in the saucepan 20 minutes, stirring occasionally. I then added 4 drops of red food coloring and a 3-oz. package of strawberry gelatin. After cooling, I poured the filling into the baked pie shell and chilled the pie almost 2 hours! I did use 1 cup whipped topping and the 4-1/2 tsp. instant pudding (VANILLA) which I blended together with mixing spoon and allowed to chill before topping the pie! I then spread the whipped topping mixture over the set pie filling.

I definitely would say that this recipe is a 5*rated

recipe- I WILL definitely try again with MORE berries to really make the filling high!

delowenstein

MY REVIEW
Reviewed Jul. 3, 2013

Excellent!!

MY REVIEW
Reviewed Jun. 2, 2011

I may have done something wrong but it did not set up right for me, very runny...suggestions welcome :O) HOWEVER, I have made this whipped cream for other desserts and always get a standing O...LOVE IT! and Love how easy it is to "whip" up!

MY REVIEW
Reviewed May. 6, 2011

I made this for a gathering about 5 years ago and I STILL have some of the other guests commenting on how good it was! One of my family's faves. A definite keeper. This is why God created strawberries!!!

MY REVIEW
Reviewed Jun. 9, 2010

This pie is a family favorite and I've been making it for years. It has such a bright, fresh strawberry taste.

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