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Delicious whipped cream and ripe strawberries on a golden graham cracker crust. YUM! My mom can't get enough. Eat within 4 days.



Original recipe yields 9 servings
The ingredient list now reflects the servings specified


Instructions Checklist
  • Place a large metal bowl and beaters from an electric mixer in the freezer.

  • Preheat oven to 375 degrees F (190 degrees C). Grease an 8-inch square pan with cooking spray.

  • Mix crushed graham crackers, butter, white sugar, shortening, and cinnamon in a bowl until well blended. Press into the prepared pan to make crust.

  • Bake crust in the preheated oven until set, about 7 minutes. Let cool, about 5 minutes. Refrigerate for 10 minutes. Transfer to the freezer and chill until cool to the touch.

  • Beat heavy cream in chilled bowl with an electric mixer on high speed until soft peaks form. Beat in confectioners' sugar 1 tablespoon at a time. Add vanilla extract; continue to beat until stiff peaks form.

  • Arrange 1 layer of strawberries over chilled crust. Add 1 layer of whipped cream. Repeat with a second layer of strawberries and whipped cream. Top with remaining strawberries. Drizzle strawberry syrup on top.

  • Refrigerate pie until set, about 1 hour. Cut into 9 pieces before serving.

Cook's Notes:

You can use frozen strawberries that have been defrosted instead of fresh strawberries if desired.

You need about 1 3/4 cup graham cracker crumbs.

Nutrition Facts

315 calories; 23.4 g total fat; 72 mg cholesterol; 110 mg sodium. 25.8 g carbohydrates; 1.7 g protein; Full Nutrition